SIT40516 Certificate IV in Commercial Cookery
73 weeks including holidays (7 weeks) on a full-time basis for 20 hours per week for 66 weeks.
Delivered in a blended mode of delivery, which consists of classroom-based, commercial kitchen provided by CEA
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 de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
- Learners are to be aged 18 years and above and will include mature aged learners.
|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||Prepare 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|
|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|
|SITXCCS006||Provide service to customers|
|BSBITU306||Design and Produce Business Documents|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXWHS002||Identify hazards, assess and control safety risks|
|HLTAID003||Provide first Aid|
|BSBCMM201||Communicate in the Workplace|
69 Osborne Avenue, Springvale, VIC 3171, Australia and Workplace commercial kitchen as per student practical placement agreements.
There are no specific entry requirements are for this course.
On successful completion of this course the student would be awarded SIT40516 Certificate IV in Commercial Cookery, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.
PATHWAY INTO THE QUALIFICATION
Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
PATHWAY FROM THE QUALIFICATION
Further training pathways from this qualification include, but are not limited to, Diploma of Hospitality Management (SIT50416).
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialization in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
- Chef de partie
Learners who complete a course are reminded at the time of completion, of further opportunities, unless a learning barrier has been identified that would hinder their progression to a higher qualification level.
Please refer to the following source for Pathway and employment outcomes and Job Pathways Charts illustrating potential career pathways within that industry.
CEA’s responsibilities to the students:
- Providing Quality Training and Assessment
- Complying with the standards for RTOs 2015.
- Issuing AQF certification, when all the assessment and financial requirements are met by the students.
Please note that CEA does not provide any guarantee of:
- A migration Outcome.
- A learner will successfully complete a training product on its scope of registration; or
- A training product can be competed in a manner which does not meet the requirements of the relevant training package or VET accredited course; or
- A learner will obtain a particular employment outcome.
- Licensing outcome
Student must read student handbook before making an enrolment decision. You can contact CEA student services for any further information.
Apart from Human Resources including training and assessment staff, support staff, course participants for role-plays and activities, following will be provided by CEA.
The learning resources provided to students during the training and assessment include but not limited to:
- PowerPoint presentations
- Learner guides
- Legislative documentation where required,
- References according to individual units
Facilities, Equipment and Learning Resources
CEA will provide facilities, equipment and all the learning resources required to deliver training and assessment of each unit according to its requirements. CEA will provide training / assessment facility in form of classrooms, commercial kitchen and simulated environment for training and assessment and all other resources required to deliver the unit of competency in the course.