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SIT40413 Certificate IV in Commercial Cookery

Introduction

Our cooking school's Chef training programme is delivered with a mixture of kitchen based practical training and classroom based theory study.

Students study 3 days a week at our on campus Commercial Kitchens and classrooms. Our students are given a realistic learning environment to learn their trade whilst being supervised by Academia's experienced trainers within our on campus commercial kitchens. This is supplemented by work placement in the industry kitchens of our hotel Partners, such as the Langham Hotel, The Westin, Park Hyatt Melbourne, RACV Club, or The Sheraton.

Certificate IV Commercial Cookery Students can seek employment in a commercial kitchen as a 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.

This Course can be packaged the Certificate III in Commercial Cookery.

Students that complete this qualification can pathway to the Diploma of Hospitality qualification (Commercial Cookery Stream).

Course Recognition

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.
Course Delivery Location: Melbourne Campus (152 Elizabeth Street Melbourne VIC 3000)
Brisbane Campus (41 Raff Street Spring Hill QLD 4000)

Units of competency for the Certificate IV in Commercial Cookery

Unit Code
Unit 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
Unit Code
Unit Description
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
Unit Code
Unit Description
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.

Pathways

After the successful competition of this course you can entry to

Study, Assessment Methods and Facilities

  1. 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
  2. Equipment includes: Fully Equipped Computer Labs, commercial kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Hospitality Management Courses & Pathway Options