SIT40516

Certificate IV in Commercial Cookery

Study Method Classroom
Course Duration 78 weeks
Intake
Recognition Nationally Recognised Training
Course Overview

The Certificate IV in Commercial Cookery note only equips you with practical cooking skills, it also gives you the tools to be a leader in the kitchen. It provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Entry Requirements
  • Age requirements: Students must be a minimum age of 18 years or above at the time of course commencement.
  • Academic Requirements: Completion of Australian Year 11 or equivalent.
  • English Language Requirements: To enter this qualification, applicants must also meet English Language Requirements - IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent.
  • Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Lyons College’s English Language entry requirement.
  • Language, Literacy and Numeracy (LLN) Assessment: All students will be required to complete an LLN assessment prior to the commencement of the course. Lyons uses LLN robot platform for the assessment.
  • All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.
  • Hardware/Software requirements: Lyons College will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks, and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.
Course Modules

As part of the course, students are required to complete 48 occasions (Certificate III in Commercial Cookery) and 12 occasions (Certificate IV in Commercial Cookery) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

Code Title Core/Elective
BSBDIV501        Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices    Core
SITHCCC001 Use food preparation equipment* Core
SITHCCC005 Prepare dishes using basic methods of cookery* Core
SITHCCC006 Prepare appetisers and salads* Core
SITHCCC007 Prepare stocks, sauces and soups* Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Core
SITHCCC012 Prepare poultry dishes* Core
SITHCCC013 Prepare seafood dishes* Core
SITHCCC014 Prepare meat dishes* Core
SITHCCC018 Prepare food to meet special dietary requirements* Core
SITHCCC019 Produce cakes, pastries and breads* Core
SITHCCC020 Work effectively as a cook* Core
SITHKOP002 Plan and cost basic menus Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations* Core
SITHPAT006 Produce desserts* Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXWHS001 Participate in safe work practices Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
BSBSUS201 Participate in environmentally sustainable work practices Elective
BSBWOR203 Work effectively with others Elective
SITHKOP001 Clean kitchen premises and equipment* Elective
SITHIND002 Source and use information on the hospitality industry Elective
BSBITU306 Design and produce business documents Elective

 

Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Course Duration

 78 weeks

Career Opportunities
Further Studies
Question and Answers

The Certificate IV in Commercial Cookery note only equips you with practical cooking skills, it also gives you the tools to be a leader in the kitchen. It provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

  • Age requirements: Students must be a minimum age of 18 years or above at the time of course commencement.
  • Academic Requirements: Completion of Australian Year 11 or equivalent.
  • English Language Requirements: To enter this qualification, applicants must also meet English Language Requirements - IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent.
  • Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Lyons College’s English Language entry requirement.
  • Language, Literacy and Numeracy (LLN) Assessment: All students will be required to complete an LLN assessment prior to the commencement of the course. Lyons uses LLN robot platform for the assessment.
  • All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.
  • Hardware/Software requirements: Lyons College will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks, and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

As part of the course, students are required to complete 48 occasions (Certificate III in Commercial Cookery) and 12 occasions (Certificate IV in Commercial Cookery) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

Code Title Core/Elective
BSBDIV501        Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices    Core
SITHCCC001 Use food preparation equipment* Core
SITHCCC005 Prepare dishes using basic methods of cookery* Core
SITHCCC006 Prepare appetisers and salads* Core
SITHCCC007 Prepare stocks, sauces and soups* Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Core
SITHCCC012 Prepare poultry dishes* Core
SITHCCC013 Prepare seafood dishes* Core
SITHCCC014 Prepare meat dishes* Core
SITHCCC018 Prepare food to meet special dietary requirements* Core
SITHCCC019 Produce cakes, pastries and breads* Core
SITHCCC020 Work effectively as a cook* Core
SITHKOP002 Plan and cost basic menus Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations* Core
SITHPAT006 Produce desserts* Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXWHS001 Participate in safe work practices Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
BSBSUS201 Participate in environmentally sustainable work practices Elective
BSBWOR203 Work effectively with others Elective
SITHKOP001 Clean kitchen premises and equipment* Elective
SITHIND002 Source and use information on the hospitality industry Elective
BSBITU306 Design and produce business documents Elective

 

Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Course Provided by
Lyons College
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