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SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

Food Processing (FDF30510) Duration

The program is delivered over 80 weeks including scheduled holidays.

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

Pathways

This qualification provides a pathway to work at a supervisory level (chef or chef de partie) in various establishments such as restaurants, hotels, clubs, educational institutions, health establishments, residential or event and function caterers

After successful completion of this course, you could progress to SIT50416 Diploma of Hospitality Management

Entry Requirements
  • Successful completion of Year 11 or the equivalent level of study. Click Here
  • Minimum English level of IELTS 5.5 or equivalent. Click Here
  • Applicant must be 18 years of age or above.

Fees

$18,000.00 includes Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable)

Pre-requisites

A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.

SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:

  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
  SITHKOP005   Coordinate cooking operations
  SITHPAT006   Produce desserts
  SITXINV002   Maintain the quality of perishable items
  SITHASC002   Prepare Asian appetisers and snacks

Units
  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*
  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
  SITHASC002   Prepare Asian appetisers and snacks*
  SITXHRM002   Roster staff
  SITXINV001   Receive and store stock
  HLTAID003   Provide first aid
  BSBITU306   Design and produce business documents
  SITXCCS007   Enhance customer service experiences
  SITXCOM001   Source and present information

Course Delivery, Assessment and Work placement

Classroom Based - course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, projects and role plays and work placement

Work Placement – placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”

Students are required to undertake 48 food service periods that cover breakfast, lunch, dinner and special functions in a commercial kitchen AND 12 food service periods focussing on the production of required food supplies, processes and monitoring the quality of kitchen outputs

RPL / Course Credit

SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

Completion

At the successful completion of the course students will be awarded with the "Testamur" and a "Record of Results" which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a "Statement of Attainment" which will detail only the Units of Competency that student has achieved competency from the course.


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