SIT40413 Certificate IV in Commercial Cookery

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Introduction

Our cooking school's Chef training programme is delivered over a 78 week period. The students spend 1 day in off-the-job classes with 2 days in a kitchen environment (demonstration and commercial kitchens) with an average schedule of 21 hours per week.
When our students are in the commercial kitchen, they are required to complete a specified number of practical assessments. Once all assessments have been completed successfully, students receive this qualification and may choose to enter the workforce or continue towards completion of the remaining units required for the Diploma of Hospitality qualification (Commercial Cookery Stream) for an additional six months of study.
Commercial Cookery Students can seek employment in a commercial kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafe's, bistro's, hospitals and any large workplace that caters for its staff and customers.
The Certificate IV in Commercial Cookery SIT40413 represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which involves team leadership, management and increased responsibility for better outcomes. It reflects the role of a qualified Chef.
This Course includes all units of competency from the Certificate III in Commercial Cookery.

Units you will study

Code

Description

SITHKOP101

Clean kitchen premises and equipment

SITXFSA101

Use hygienic practices for food safety

SITXWHS101

Participate in safe work practices

BSBSUS201A

Participate in environmentally sustainable work practices

SITHCCC101

Use food preparation equipment

SITHCCC201

Produce dishes using basic methods of cookery

SITHPAT306

Produce desserts

BSBWOR203B

Work effectively with others

SITXHRM301

Coach others in job skills

HLTAID003

Provide first aid *

SITXINV202

Maintain the quality of perishable supplies

SITHCCC203

Produce stocks, sauces and soups

SITHCCC204

Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC301

Produce poultry dishes

SITHCCC308

Produce cakes, pastries and breads

SITXFSA201

Participate in safe food handling practices

SITXFSA401

Develop and implement a food safety program

SITXCOM401

Manage conflict

SITHCCC202

Produce appetisers and salads

SITHCCC302

Produce seafood dishes

SITHCCC303

Produce meat dishes

SITHKOP302

Plan and cost basic menus

SITXINV401

Control Stock

SITHCCC307

Prepare food to meet special dietary requirements

SITHCCC309

Work effectively as a cook **

SITXHRM402

Lead and manage people

SITXMGT401

Monitor work operations

SITHKOP403

Coordinate cooking operations

BSBDIV501A

Manage diversity in the workplace

SITXFIN402

Manage finances within a budget

SITHKOP402

Develop menus for special dietary requirements

BSBSUS301A

Implement and monitor environmentally sustainable work practices

SITXWHS401

Implement and monitor work health and safety practices

SITXWHS301

Identify hazards, assess and control safety risks

SITXFIN401

Interpret Financial Information

BSBCMM401A

Make a presentation

* This unit is delivered by Educational Emergency First Aid, RTO 7078, whom specialise in delivering First Aid courses. The training is delivered in an Academia training room, using Educational Emergency First Aid equipment and trainer(s). Educational Emergency First Aid will issue a Statement of Attainment for this unit within 10 days of completion, with a copy to Academia. Upon receiving the Statement of Attainment, credit will be given by Academia as part of the Certificate being studied at Academia (Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, Certificate III in Patisserie and Certificate IV in Patisserie.)

** Units delivered by work-based training. The work-based training is an essential component of this course and is included in your total weekly study hours. Work-based training requires students to complete a set number of shifts in a fully-equipped commercial kitchen at the host employer, rather than in our simulated kitchens. Each student is required to complete a number of shifts (or occasions) mandatory in the new Hospitality Training Package. Work placement is rostered by Academia for all students and provided at no additional cost.
Training in the workplace uses skills learnt in your first year to enhance your employability in the industry. Work based training is done at one of Melbourne’s Luxurious 5 star hotels Academia has affiliation with – The Langham Hotel, RACV hotel, The Westin or The Sebel

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.

Course Recognition

On completion of this course, you will receive the following Nationally-recognised qualification:

  • Course Code: SIT40413
  • Course Name: Certificate IV in Commercial Cookery
  • CRICOS Code: 080881K
  • CRICOS Duration: 74 Weeks registered on CRICOS, including tuition plus course breaks
ANTA accreditation

Pathways

Study and Assessment methods

This course is delivered face-to-face, through a combination of tutorials and workshops.
You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, printed and on line Resources. Spacious classrooms, free internet access.

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Academia's Location

Main Campus - 152 Elizabeth Street, Melbourne Victoria 3000, Australia

Telephones

International:
+61 3 9671 4755

Local:
(03) 9671 4755

Faxes

International:
+61 3 9671 4988

Local:
(03) 9671 4988

Future Student Enquiries

info@academia21.com
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