National Code : SIT40516
CRICOS Course Code : 0102175
Duration: 78Weeks (Incl. Holidays)
Holiday:13 Weeks
Entry Requirements: Refer to page
Delivery Mode: Face-to-Face, Work Based Training
This comprehensive course is designed to provide students with a wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef. This certificate is designed to prepare students for a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. Our practical classes will provide plenty of one-on-one time with our trainers, allowing
you to fully develop your technique and skills. Your studies in commercial cookery will also equip you with skills in financial, team and kitchen management so you will be trained across every aspect of running a busy kitchen while keeping operations running smoothly. No licensing, legislative or certification requirements apply to this qualification at the time of publication.
This course is designed for employment as a chef, chef de partie in restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors and/or to continue higher studies, individuals could
progress to the following courses:
Veritas Institute Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcomes after course completion.
Face to Face 20 hours per week for65 Academic Weeks and Work Based Training.
Classroom Location: Suite 14, Level 2 / 10–24 Moorabool Street | Geelong | Victoria 3220 |Australia
WBT Location: Workplace kitchen as per student practical placement agreements. For more information about Work based training, please read the Work Based Training section in the brochure.
SIT40516Certificate IV in Commercial Cookery involves work-based training / Practical Placement for 60 complete food service periods (or 240 hours) in a commercial kitchen. For more information about Work based training, please read the Work Based Training section in the brochure.
Although there are no formal prerequisites required to enter SIT40516 Certificate IV in Commercial Cookery, however, International Students entering this course at Veritas Institute Australia must meet the entry requirements as specified in the brochure. For more information about entry requirements, please read the entry requirements section in the brochure.
78 Weeks including 13 weeks Term Breaks and Holidays and 65 Weeks Face to Face Training and Assessment.
To successfully achieve this qualification, students need to complete 33 units of competency which include 26 core units, plus 7 elective units.
Students obtaining a competent result for all 33 units of competency will achieve the Nationally Recognised qualification SIT40516 – Certificate IV in Commercial Cookery. (CRICOS Course Code: 0102175). A Record of Results will be issued to students who complete less than the required units.
| Unit Code
|
Unit of Competency Title | Core / Elective |
| SITXFSA001 | Use Hygienic Practices for food safety | Core |
| SITXFSA002 | Participate in safe food handling practices | Core |
| BSBWOR203 | Work effectively with others | Elective |
| SITHCCC001 | Use food preparation equipment | Core |
| SITHKOP001 | Clean kitchen premises and equipment | Elective |
| SITXINV002 | Maintain the quality of perishable items | Core |
| SITXWHS001 | Participate in safe work practices | Elective |
| SITHCCC005 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC006 | Prepare appetisers and salads | Core |
| SITHCCC007 | Prepare stocks, sauces and soups | Core |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC012 | Prepare poultry dishes | Core |
| SITHCCC013 | Prepare seafood dishes | Core |
| BSBSUS201 | Participate in environmentally sustainable work practices | Elective |
| SITHFAB002 | Provide responsible service of alcohol | Elective |
| SITXMGT001 | Monitor work operations | Core |
| SITXHRM001 | Coach others in job skills | Core |
| SITHKOP002 | Plan and cost basic menus | Core |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITHCCC003 | Prepare and present sandwiches | Elective |
| SITHCCC014 | Prepare meat dishes | Core |
| SITHPAT006 | Produce desserts | Core |
| SITHCCC019 | Produce cakes, pastries and breads | Core |
| SITHCCC018 | Prepare food to meet special dietary requirements | Core |
| SITHCCC020 | Work effectively as a cook | Core |
| BSBDIV501 | Manage diversity in the workplace | Core |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | Core |
| SITHKOP004 | Develop menus for special dietary requirements | Core |
| SITHKOP005 | Coordinate cooking operations | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| SITXHRM003 | Lead and manage people | Core
|
