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Certificate IV in Commercial Cookery

Program Code: SIT40413

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Course Duration
83 weeks

Description
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 is suitable for an Australian Apprenticeship pathway.

Job Roles
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job titles include:

  • chef
  • chef de partie.

Pathways into the qualification
Individuals may enter SIT40413 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

Pathways from the qualification
After achieving SIT40413 Certificate IV in Commercial Cookery, individuals could progress to SIT50313 Diploma of Hospitality.

Entry requirement
There are no entry requirements for this qualification.

Study Mode
Study Mode for existing workers in the industry would be partly face to face in a class room environment, and in the kitchen. This course is delivered in a classroom environment and includes theory, kitchen practical, group discussions, case studies, presentations and research. Students will be mentored during the course by trainers as well as have a supervisory chef to monitor their progress and understanding. All students will be required to maintain a log book of their activities.

Duration and Course Delivery
30  weeks after having completed the lower level qualification of Certificate III In Commercial Cookery. (*duration and price may be less if you have other hospitality qualifications)

Recognition of Prior Learning / Credit Transfer
Do you already have existing skills and knowledge as a Cook and don’t need additional training?  Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.

Packaging Rules
33 units must be completed:

  • 27 core units
  • 6 elective units, consisting of:
  • 6 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units

BSBDIV501A – Manage diversity in the workplace
BSBSUS301A – Implement and monitor environmentally sustainable work practices
HLTAID003 – Provide first aid
SITHCCC101 – Use food preparation equipment *
SITHCCC201 – Produce dishes using basic methods of cookery *
SITHCCC202 – Produce appetisers and salads *
SITHCCC203 – Produce stocks, sauces and soups *
SITHCCC204 – Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC301 – Produce poultry dishes *
SITHCCC302 – Produce seafood dishes *
SITHCCC303 – Produce meat dishes *
SITHCCC307 – Prepare food to meet special dietary requirements *
SITHCCC308 – Produce cakes, pastries and breads *
SITHCCC309 – Work effectively as a cook *
SITHKOP302 – Plan and cost basic menus
SITHKOP402 – Develop menus for special dietary requirements
SITHKOP403 – Coordinate cooking operations *
SITHPAT306 – Produce desserts *
SITXCOM401 – Manage conflict
SITXFIN402 – Manage finances within a budget
SITXFSA101 – Use hygienic practices for food safety
SITXFSA201 – Participate in safe food handling practices
SITXHRM301 – Coach others in job skills
SITXHRM402 – Lead and manage people
SITXINV202 – Maintain the quality of perishable items *
SITXMGT401 – Monitor work operations
SITXWHS401 – Implement and monitor work health and safety practices

*Prerequisite is SITXFSA101 - Use hygienic practices for food safety

Elective Units

SITXCCS401 – Enhance the customer service experience
SITHCCC306 – Handle and serve cheese *
SITXHRM401 – Roster staff
SITXFIN401 – Interpret financial information
SITXINV201 – Receive and store stock
SITXINV401 – Control stock

Further Information:

Enrolment Officer, Salford College, level 11, 68 Grenfell Street, Adelaide 5000.  | Telephone: (08) 8232 6190

Email: enquiries@salfordcollege.edu.au  |  Enrolment form: www.salfordcollege.edu.au

Bandicoot Group Pty Ltd CRICOS 03076M, RTO CODE 40298

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See Upcoming Course Commencement Dates

Click on the course name for more details.