SIT40516-CERTIFICATE IV IN COMMERCIAL COOKERY

COURSE DESCRIPTION

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.

Recognition

Start Date

Various intake and start dates are available. Call on +02 4608 9972 for more information

 

Study Mode

On Campus, face to face delivery and Practical Placement

Assessment Methods

By the end of this qualification students will be able to:

  • 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.

Pre-requisites

There are no entry requirements for this qualification specified in the training package

 

What you will achieve

By the end of this qualification students will be able to:

• support children’s learning and development
• design, plan, implement and evaluate educational programs
• support the health, learning and development of children and their families
• work with community and external agencies
• provide leadership and support to other staff
• manage a variety of early childhood services
• ensure compliance with policies and legislation.

Pre-requisites

There are no entry requirements for this qualification specified in the training package

 

RTO Requirements for International students

International students must meet certain English language requirements for admission into ASIA:
• Students must be over 18 years of age
• Students must provide academic evidence of satisfactory completion of Year 12 or equivalent.
• Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course or has completed ELICOS equivalent with minimum IELTS results (please refer test table below). ELICOS results must been interpreted to IELTS or equivalent on issued completion certificate equivalent by ELICOS provider. ELICOS must be taken before the main VET course and must demonstrate successful completion of Astral ’s Language and Numeracy Test on completion of ELICOS program.
Results older than two years are not acceptable.
OR
• Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
OR
• Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.

For further information on student visa assessment levels, refer to the Department of Home Affairs (DHA) website
(http:// www.homeaffairs.gov.au).

Credit Transfer

All Credit Transfer Applications must be supported by appropriate documentation. This may be in the form of a Nationally Recognised Qualification Certificate, Transcript and/or a Statement of Attainment, which corresponds with the same qualification code and name, unit code and title as those included in the student application and date/duration of the course.

Course Structure

Unit codeUnit TitleCore/ Elective
SITHIND002Source and use information on the hospitality industryE
SITXMGT001Monitor work operationsC
SITXCOM002Show social and cultural sensitivityE
BSBWOR203Work effectively with othersE
SITXHRM001Coach others in job skillsC
BSBSUS201Participate in environmentally sustainable work practicesE
SITXFSA001Use hygienic practices for food safetyC
SITXINV002Maintain the quality of perishable itemsC
SITHCCC001Use food preparation equipmentC
SITHKOP001Clean kitchen premises and equipmentE
SITXWHS001Participate in safe work practicesE
SITXFSA002Participate in safe food handling practicesC
SITHCCC003Prepare and present sandwichesE
SITHCCC005Prepare dishes using basic methods of cookeryC
SITHCCC006Prepare appetisers and saladsC
SITHCCC007Prepare stocks, sauces and soupsC
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesC
SITHCCC012Prepare poultry dishesC
SITHCCC013Prepare seafood dishesC
SITHCCC014Prepare meat dishesC
SITHCCC019Produce cakes, pastries and breadsC
SITHKOP002Plan and cost basic menusC
SITHPAT006Produce dessertsC
SITHCCC018Prepare food to meet special dietary requirementsC
SITHKOP005Coordinate cooking operationsC
SITHCCC020Work effectively as a cookC
SITHKOP004Develop menus for special dietary requirementsC
SITXCOM005Manage conflictC
BSBDIV501Manage diversity in the workplaceC
SITXHRM003Lead and manage peopleC
BSBSUS401Implement and monitor environmentally sustainable work practicesC
SITXWHS003Implement and monitor work health and safety practicesC
SITXFIN003Manage finances within a budgetC

Possible Career Outcomes

This qualification 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.
Possible job titles include:
1. chef
2. chef de partie.

 

Note: Above career pathway information is in line with the qualification description on National Training Register (www.training.gov.au), it doesn’t imply any job guarantee or job role at the end of the course.
Institute doesn’t claim any employment outcome or job guarantee associated with its courses as it will be misleading

Pathways from this qualification

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals can progress to Diploma of Hospitality SIT50416 at Astral Skills Institute of Australia.

 

Are you ready to take the next step toward your future career?