SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

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.

Course Duration

Course Fees

Intake Dates

Tuition Fee: $16800
Enrolment Fee: $500
M
aterials Fee: $1000
(Uniform, toolkit, shoes and books)

* Discounts may apply

78 Weeks
50 Weeks Tuition/10 Weeks Work Placement/18 Weeks Holidays

Full-Time Study
20 Hours/Week
In-class and Online Learning

Course Structure

SITHIND002
SITXFSA001
SITXFSA002
SITHKOP001
SITHCCC005
SITHCCC001
SITHCCC007
SITXINV002
SITXHRM001
SITHCCC006
SITHCCC008
SITHKOP002
SITXINV001
SITHCCC019
SITHPAT006
SITXWHS002
SITXWHS003
SITHCCC013
SITXCOM002
SITXCOM005
SITXMGT001
SITHCCC012
BSBSUS401
SITHCCC014
SITXHRM002
SITHCCC018
SITHKOP004
BSBDIV501
BSBHRM405
SITXGIN003
SITXHRM003
SITXFIN005

SITHKOP005
SITHCCC020

Source and use information on the hospitality industry
Use hygienic practices for food safety
Participate in safe food handling practices
Clean kitchen premises and equipment
Prepare dishes using basic methods of cookery

Use food preparation equipment
Prepare stocks, sauces and soups
Maintain the quality of perishable items
Coach others in job skills
Prepare appetisers and salads
Prepare vegetable, fruit, egg and farinaceous dishes
Plan and cost basic menus
Receive and store stock
Produce cakes, pastries and breads
Produce desserts
Identify hazards, assess and control safety risks
Implement and monitor work health and safety practices
Prepare seafood dishes
Show social and cultural sensitivity
Manage conflict
Monitor work operations
Prepare poultry dishes
Implement and monitor environmentally sustainable work practices
Prepare meat dishes
Roster staff
Prepare food to meet special dietary requirements
Develop menus for special dietary requirements
Manage diversity in the workplace
Support the recruitment, selection and induction of staff
Manage finances within a budget
Lead and manage people
Manage physical assets

Coordinate cooking operations
Work effectively as a cook

Units of Competency

All the above listed units competency must be completed to receive the Certificate IV in Commercial Cookery qualification.

Entry Requirements

The course will be available for those students who are 18 years or older and have completed Year 12 or its equivalent. International Students are also required to have an English ability at the IELTS 5.5 or equivalent.

Target Group

Local and international students who require skills in commercial cookery as well as those with substantial experience in cookery gained through employment but who lack a formal qualification.

Vocational Outcomes

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include: Chef or Chef de Partie

RPL and Exemptions

APEX must recognise the AQF qualifications and statements of attainment issued by any other RTO. RPL and Credit Transfer are available for students to access prior to enrolment. More information is available in the APEX student handbook.

Assessment

Assessments are conducted during and on completion of training for each unit to determine if the learner is competent. Assessment methods may include: Assignment, Questioning, Case Study, Third Party Report, Self-assessment, In Class Activities, Observation, Role Play and RPL.

Mode of Study

The 33 units of competency are delivered throughout the 60 weeks of tuition and 10 weeks of work placement. Classroom based learning and up to 25% of the course may be delivered online.

Copyright © 2015 Apex Institute of Education. All Rights Reserved.
Provider:Apex Institute of Education Pty Ltd (ABN 38 130 193 207) CRICOS Code: 03156M RTO No: 91606

10 April 2017
10 July 2017
9 October 2017