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 5.5 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
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