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SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

Food Processing (FDF30510) Duration

The program is delivered over 80 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

Entrance 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

Pre-requisites

SITXFSA001 Use hygienic practices for food safety 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
  SITHASC002   Prepare Asian appetisers and snacks

Pathways
Pathways into the Qualification

Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.


Pathways from the Qualification

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.

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

Units
Core 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
Elective Units
  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

Classroom based training sessions to develop the knowledge and theoretical understandings required to undertake food processing and practical training and experience in a commercial kitchen.

Assessment

Learners will be assessed through projects, case scenarios, research and observation in the workplace. Learners will be assessed through projects, case scenarios, research and observation. Students will be required to undertake 144 hours of work placement.

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.

Fees

$18,000.00 ($17,000.00 tuition fee, ($200.00 Application Fee, $800.00 Material Fees(non refundable)


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