SIT40413 Certificate IV in Commercial Cookery

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Introduction

Our cooking school's Chef training programme is delivered over a 74 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

BSBDIV501A

Manage diversity in the workplace

BSBMGT515A

Manage operational plan

BSBSUS301A

Implement and monitor environmentally sustainable work practices

BSBWOR203B

Work effectively with others

HLTAID003

Provide first aid

SITHCCC101

Use food preparation equipment

SITHCCC201

Produce dishes using basic methods of cookery

SITHCCC202

Produce appetisers and salads

SITHCCC203

Produce stocks, sauces and soups

SITHCCC204

Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC301

Produce poultry dishes

SITHCCC302

Produce seafood dishes

SITHCCC303

Produce meat dishes

SITHCCC307

Prepare food to meet special dietary requirements

SITHCCC308

Produce cakes, pastries and breads

SITHCCC309

Work effectively as a cook

SITHKOP302

Plan and cost basic menus

SITHKOP402

Develop menus for special dietary requirements

SITHKOP403

Coordinate cooking operations

SITHPAT306

Produce desserts

SITXCOM401

Manage conflict

SITXFIN402

Manage finances within a budget

SITXFIN501

Prepare and monitor budgets

SITXFSA101

Use hygienic practices for food safety

SITXFSA201

Participate in safe food handling practices

SITXHRM301

Coach others in job skills

SITXHRM401

Roster staff

SITXHRM402

Lead and manage people

SITXINV202

Maintain the quality of perishable supplies

SITXMGT401

Monitor work operations

SITXMGT501

Establish and conduct business relationships

SITXWHS101

Participate in safe work practices

SITXWHS401

Implement and monitor work health and safety practices

* 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.)

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 and course breaks

Work placement:

This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen and 3 days a week for 10 weeks in an authorised hospitality work place.

Course Delivery Location:

  • Melbourne Campus
    (152 Elizabeth Street Melbourne VIC 3000)
  • Brisbane Campus
    (41 Raff Street Spring Hill QLD 4000)
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.

Our Campuses X
Melbourne Campus
152 Elizabeth Street
Melbourne Victoria 3000
Australia
International Telephone: +61 3 9671 4755
International Fax: +61 3 9671 4988
Local Telephone Melbourne: (03) 9671 4755
Brisbane Campus
41 Raff Street
Brisbane Queensland 4000
Australia
International Telephone: +61 3 9671 4755
International Fax: +61 3 9671 4988
Local Telephone Brisbane: (07) 3001 5300
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