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SIT40516 Certificate IV in Commercial Cookery

Introduction

The course incorporates most of the core units of Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery builds on the skills and knowledge gained through these units.

The Certificate IV in Commercial Cookery reflects the role of an individual who has a supervisory role within the commercial kitchen, such as a chef de partie (chef). During this course you will gain skills and knowledge in management, ¬finance, marketing and team leadership. This will allow you to be able to take a more senior role within the kitchen team.

Commercial cookery students can seek employment in a commercial kitchen as a cook, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafes, bistros, hospitals and any large workplace that caters for its staff and customers.

This course is a pathway to the Diploma of Hospitality Management.

Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia arranges the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:

Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.

Course Recognition

Course Code: SIT40516
Course Name: Certificate IV in Commercial Cookery
CRICOS Code: 093230E
CRICOS Duration: 79 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 (399 Lonsdale Street, Melbourne VIC 3000)
Brisbane Campus (41 Raff Street, Spring Hill QLD 4000)

Units of competency for the Certificate IV in Commercial Cookery

To achieve the Certificate IV in Commercial Cookery you must complete 26 core units and 7 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).
The 26 core units are;

Unit Code
Unit Description
BSBDIV501
Manage diversity in the workplace
BSBSUS401
Implement and monitor environmentally sustainable work practices
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
Unit Code
Unit Description
SITHCCC014
Prepare meat dishes
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC019
Produce cakes, pastries and breads
SITHCCC020
Work effectively as a cook
SITHKOP002
Plan and cost basic menus
SITHKOP004
Develop menus for special dietary requirements
SITHKOP005
Coordinate cooking operations
SITHPAT006
Produce desserts
SITXCOM005
Manage conflict
Unit Code
Unit Description
SITXFIN003
Manage finances within a budget
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXHRM003
ead and manage people
SITXINV002
Maintain the quality of perishable items
SITXMGT001
Monitor work operations
SITXWHS003
Implement and monitor work health and safety practices

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 completion 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, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Hospitality Management Courses & Pathway Options