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.
Course Code: CRICOS Code: SIT40516 097111B
Certificate IV in Commercial Cookery
Classroom: Duration: (Face to face) 73 weeks
20, Otter Street, Collingwood VIC 3066
69 Osborne Av, Springvale, Victoria 3171
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|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|
|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|
|SITXCCS006||Provide service to customers||Elective|
|SITHKOP001||Clean kitchen premises and equipment||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
|SITXINV001||Receive and store stock||Elective|
To be eligible to enrol in Certificate IV in Commercial Cookery participants must meet the following eligibility criteria:
- Entry into the course at ETI requires IELTS band score of 5.5 or equivalent in line with Department of Home Affairs regulations.
- Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this course..
- All students must be of the age 18 years or over at the time of the scheduled course commencement.
- Learners must meet English language requirements of the qualification.
- All learners will be required to demonstrate their LLN (Language, Literacy, Numeracy) level on enrolling into this course.
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.Course participants are required to purchase a student cookery equipment kit. Please contact ETI in case you don’t have kit
On successful completion of this course the student would be awarded SIT40516 Certificate IV in Commercial Cookery, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.
Pathway Into The Qualification
Individuals may enter Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.
Pathway From The Qualification
After achieving Certificate IV in Commercial Cookery, individuals could progress to Diploma of Hospitality Management.
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:
- Chef de partie
This course is offered full time over 73 weeks including holidayson a full-time basis for 20 hours per week. Students need to gain competency in 33 units to successfully complete this course.
Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at 69 Osborne Av, Springvale, Victoria 3171.
Assessments comprise of written assignments/projects/reports/Observation.
Students are required to complete a minimum of 60 food service periods in a commercial kitchen to meet the units requirements of SIT40516 – Certificate IV in Commercial Cookery. The Students who have completed SIT30816 – Certificate III in Commercial Cookery with 48 service periods having pathway leading to SIT40516 – Certificate IV in commercial cookery will only have to Complete the remaining 12 service periods each while completing Certificate IV in Commercial Cookery (SIT40516).
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification. Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification. Students with credit transfers or recognition of prior learning will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study or stay in Australia.
Recognition of prior learning (RPL)
Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.