Certificate IV in Commercial Cookery

Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control, and budgeting.

ACADEMIC

• Completion of Australian Year 11 or equivalent

ENGLISH PROFICIENCY

• Intermediate Level of English 

                        OR

• IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

• TOEFL iBT Test Score of 35
• PTE Academic Test Score of 36
• Cambridge English: FCE
• OET Pass Grade
• TOEFL PBT Test Score of 500
• TOEIC 405- 600

• SITXFSA001 Use hygienic practices for food safety
• SITXFSA002 Participate in safe food handling practices
• SITXHRM001 Coach others in job skills
• SITXINV002 Maintain the quality of perishable items
• 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
• SITHPAT006 Produce desserts
• SITHKOP002 Plan and cost basic menus

• SITHCCC015 Prepare and serve food for buffets

• BSBSUS201 Participate in environmentally sustainable work practices

• BSBWOR203 Work effectively with others
• SITHKOP004 Develop menus for special dietary requirements*
• SITXFIN003 Manage finances within a budget*
• SITHKOP005 Coordinate cooking operations*
• SITXHRM003 Lead and manage people*
• SITXMGT001 Monitor work operations*
• SITXINV004 Control Stock*
• BSBDIV501 Manage diversity in the workplace*
• BSBSUS401 Implement and monitor environmentally sustainable work practices*
• BSBITU202 Create and use spreadsheets*
• SITXWHS003 Implement and monitor work health and safety practices*
• SITXCOM005 Manage conflict*
• BSBITU211 Produce digital text documents*
• SITXHRM004 Recruit select and induct staff*

*Denotes units delivered within the Advanced Standing course SIT40516 Certificate IV in Commercial Cookery.

This course is delivered over 20 weeks + 6 weeks of holidays.
Pre-requisite entry requirement: SIT30816 Certificate III in Commercial Cookery.
No work-based training applies to this course.
Classes are rostered for 2½ days per week.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week. 

• Chef
• Chef de partie