Cert IV Commercial Cookery

Certificate IV in Commercial Cookery SIT40516

CRICOS code: 092931F

Duration: 78 Weeks

 

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

 

Possible job titles include: chef, chef de partie.

 

Students need to complete 33 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

 

UNIT CODE - UNIT TITLE

BSBCMM401 - Make a Presentation

BSBDIV501 - Manage diversity in the workplace

BSBSUS401 - Implement and monitor environmentally sustainable work practices

BSBWOR203 - Work effectively with others

HLTAID003 - Provide first aid

SITHCCC001 - Use food preparation equipment

SITXHRM002 - Roster Staff

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

SITHCCC014 - Prepare meat dishes

SITHCCC017 - Handle and serve cheese

SITHCCC018 - Prepare food to meet special dietary requirements

SITHCCC019 - Produce cakes, pastries and breads

SITHCCC020 - Work effectively as a cook

SITXINV001 - Receive and store stock

SITHKOP002 - Plan and cost basic menus

SITHKOP004 - Develop menus for special dietary requirements

SITHKOP005 - Coordinate cooking operations

SITHPAT006 - Produce desserts

SITXWHS002 - Identify hazards, assess and control safety risks

SITXCOM005 - Manage conflict

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 - Lead and manage people

SITXINV002 - Maintain the quality of perishable items

SITXMGT001 - Monitor work operations

SITXWHS003 - Implement and monitor work health and safety practices


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