Certificate IV in Commercial Cookery 2018-10-23T08:57:01+00:00

“This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.”

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More Information

Students 18 years and above who have satisfactorily completed year 12 or its equivalent. Language proficiency: IELTS overall score of 5.5 or equivalent.
Students could progress to SIT50416 Diploma of Hospitality Management.
RPL is recognising and gaining credit towards a qualification by having your skills and knowledge assessed to see if they meet today’s industry standards. Students who have successfully completed whole units of competency with another RTO can apply for a credit transfer (CT).
This course is delivered through a range of modes: Face to Face and Apprenticeship training
Assessment will incorporate a range of written questions and practical demonstrations.

The following 33 units must be successfully completed:

Unit Code / Unit Name
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
SITHKOP001 – Clean kitchen premises and equipment
SITHKOP002 – Plan and cost basic menus
SITHPAT006 – Produce desserts
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXINV002 – Maintain the quality of perishable items
SITXWHS001 – Participate in safe work practices
SITHCCC003 – Prepare and present sandwiches
SITXINV001 – Receive and store stock
SITHIND002 – Source and use information on the hospitality industry
BSBDIV501 – Manage diversity in the workplace
BSBSUS401 – Implement and monitor environmentally sustainable work practices
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXHRM003 – Lead and manage people
SITXMGT001 – Monitor work operations
SITXWHS003 – Implement and monitor work health and safety practices
BSBHRM405 – Support the recruitment, selection and induction of staff
BSBMGT401 – Show leadership in the workplace

Trainer

Glenn Evans
Glenn EvansHospitality Trainer
Glenn Evans has been involved in the hospitality industry for 30 years and brings a wealth of experience with him. Glenn has owned and operated multiple hospitality establishments in Melbourne and worked in world renowned restaurants in London. Glenn has trained many apprentices and trainees who have gone on to owning their own restaurant or become Head chefs within the hospitality scene in Melbourne.