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
SITXFSA005 Use hygienic practices for food safety
*** SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITXFSA005 Use hygienic practices for food safety
**** SITHKOP010 Plan and cost recipes
***** SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
^ will also be assessed including during work placement
Course Duration, Delivery and Assessment
78 weeks - Full Time Study (20 hours per week) including holiday
Training and assessment is conducted in the classroom, training kitchen as well as work placement. Assessment methods include written work, projects, logbook/ third party report and, observations. The college will organise 200 hours of compulsory work placement.
Delivery Locations
• - Level 2, 310 King Street, Melbourne Victoria 3000
• - Training Kitchen: 318 King Street, Melbourne VIC
Entry Requirements
- - Over 18 years of age at the commencement of the course.
- - A minimum English language proficiency of IELTS 6.0 or equivalent
- - Must have successfully completed Year 12, or secondary studies in the applicant’s home country which are equivalent to an Australian Year 12 qualification
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 weeks
- Cost $18,190
- AQF Yes
- Level Certificate IV