Certificate IV in Commercial Cookery

VET NATIONAL CODE: SIT40516

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duration

Course Duration

104 Weeks
location

Location

QLD Campus
price

Pricing
Off-Shore Int Student: $17,000 *
On-Shore Student Visa Holder: TBA
Domestic/Citizen Student: TBA

* Materials Fee $1,500
contact-us

(+61) 1300 128 199

Give us a call for more information.
ABOUT THIS COURSE

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.

FAST COURSE GUIDE
National Code:
SIT40516
CRICOS Course Code:
095244E
Nationally Recognised:
Delivery mode:
In Class/Blended (QLD)

Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:
Beginning of every month except April, August, December (Vacation)
Awarded by
RTO Code 41138
Packaging Rules:
Total number of units = 33
26 core units
plus 7 elective units
COURSE FORMAT

Core Subjects

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
SITHCCC014
Produce 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
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

Elective Subjects

HLTAID003
Provide first aid
SITHFAB005
Prepare and serve espresso coffee
SITHPAT002
Produce gateaux, torten and cakes
SITXCCS007
Enhance customer service experiences
SITXFSA003
Transport and store food
SITXINV001
Receive and store stock
SITXINV003
Purchase goods
Academic requirement:
A minimum of year 11 or Australian equivalent is mandatory.
English requirement:
A minimum of IELTS 5.5 is required. International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
RELATED OCCUPATIONS
Chef (Small restaurant or cafe)
Chef de Partie (Large Hotel)