SIT40516 – Certificate IV in Commercial Cookery (CRICOSCourseCode:0102175)

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

 

Course Description

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.

Possible Study Pathways

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:

  • SIT50416 Diploma of Hospitality Management
  • SIT60316 Advanced Diploma of Hospitality Management
  • Various bachelor’s degrees

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.

Mode of Study

Face to Face 20 hours per week for65 Academic Weeks and Work Based Training.

Location of Course Delivery

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.

Work Based Training

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.

Entry Requirements

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.

Course Duration

78 Weeks including 13 weeks Term Breaks and Holidays and 65 Weeks Face to Face Training and Assessment.

Course Structure

To successfully achieve this qualification, students need to complete 33 units of competency which include 26 core units, plus 7 elective units.

Awards issued on Completion

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