Course Information
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
- chef de partie
Training Product Status: Current
Training Product Release Date: 10 June 2022
Qualification
The course requires a student to complete 33 units to gain the nationally recognised; SIT40521 Certificate IV in Commercial Cookery
Core Units
- SITHCCC023 Use food preparation equipment *
- SITHCCC027 Prepare dishes using basic methods of cookery *
- SITHCCC028 Prepare appetisers and salads *
- SITHCCC029 Prepare stocks, sauces and soups *
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes *
- SITHCCC031 Prepare vegetarian and vegan dishes *
- SITHCCC035 Prepare poultry dishes *
- SITHCCC036 Prepare meat dishes *
- SITHCCC037 Prepare seafood dishes *
- SITHCCC041 Produce cakes, pastries and breads *
- SITHCCC042 Prepare food to meet special dietary requirements *
- SITHCCC043 Work effectively as a cook *^
- SITHKOP010 Plan and cost recipes
- SITHKOP012 Develop recipes for special dietary requirements *
- SITHKOP013 Plan cooking operations *
- SITHKOP015 Design and cost menus *
- SITHPAT016 Produce desserts *
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program *
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXINV006 Receive, store and maintain stock *
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
Elective Units
- SITHCCC026 Package prepared foodstuffs *
- SITHCCC039 Produce pates and terrines *
- SITHCCC040 Prepare and serve cheese *
- SITXINV007 Purchase goods
- SITXHRM007 Coach others in job skills
- SITXWHS005 Participate in safe work practices
Prerequisite Units:
* SITXFSA005 Use hygienic practices for food safety
* SITHCCC027 Prepare dishes using basic methods of cookery
^ will be also assessed including during work placement
Course Duration, Delivery and Assessment
78 weeks - Full Time Study (20 hours per week) including holiday
The modes of study include:
• Classroom based training
• Practical training in a commercial training kitchen
• Work placement
Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 200 hours of compulsory work placement.
Delivery Locations
• Level 2, 310 King Street, Melbourne Victoria 3000
Entry Requirements
- All applicants must be 18 years or older at the commencement of their course
- English language proficiency of IELTS 6.0 or equivalent
- Satisfactorily completed year 12 or equivalent
Pathways to the qualification
The preferred pathways for candidates considering this qualification include holding a SIT30821 Certificate III in Commercial Cookery or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification.
Pathways from the qualification
After achieving SIT40521 Certificate IV in Commercial Cookery, individuals could progress to undertake studies SIT50421 Diploma of Hospitality Management
- CRICOS: 109522B
- Duration 78
- Cost $18,190
- AQF Yes
- Level Certificate IV