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SIT40516 
CERTIFICATE IV IN COMMERCIAL COOKERY

THE RECIPE FOR A CREATIVE CAREER

Certificate IV in Commercial Cookery allows you to put your skills into practice and to begin to develop the knowledge and understanding of management in the hospitality industry. You will gain an in-depth understanding of kitchen management, finance management, and team management, enabling you to take a leadership role within an establishment.

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CHOOSE THE STATE YOU WOULD LIKE TO STUDY IN BELOW:
 SOUTH AUSTRALIA 
 NEW SOUTH WALES 

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WHO IS THIS COURSE FOR?

A Certificate IV in Commercial Cookery is for commercial cooks who have a supervisory or team leading role in the kitchen. This course is for people who would like to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Course Details


Qualification name SIT40516 Certificate IV in Commercial Cookery CRICOS code 097326J Course duration 44 weeks full-time (includes holiday periods and Industry Placement) Delivery method

  • Classes scheduled three days per week
  • Theoretical and practical training
  • Industry Placement
Assessment Written assessments, projects, workplace observations, practical assessments and work-based logbooks.




Industry Placement


Industry Placement offers students the chance to gain valuable practical experience and apply the skills and knowledge they have acquired while gaining their qualification. Industry Placement is a type of compulsory work placement that needs to be completed to complete an accredited unit within a training package. This placement requires a participant to complete a minimum number of service periods in a real-life or simulated environment to demonstrate their overall competence. For more information regarding Work Placement, please visit the Policies and Procedures section of our website.




Entry Requirements


To enrol in this course with QCA:

  • Applicants will be required to demonstrate satisfactory reading, writing and numeracy skills




Subjects


CORE UNITS BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environment sustainable work practices 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*+ SITHKOP002 Plan and cost basic menus SITHKOP004 Develop menus for special dietary requirements SITHKOP005 Coordinate cooking operations* SITHPAT006 Produce desserts* SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygiene practices for food safety~ SITXHRM001 Coach others in job skills SITXHRM003 Lead and manage people SITXINV002 Maintain the quality of perishable items* SITXMGT001 Monitor work operations SITXWHS003 Implement and monitor work health and safety practices ELECTIVE UNITS BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC003 Prepare and present sandwiches SITHKOP001 Clean kitchen premises and equipment* SITXHRM002 Roster staff SITXINV004 Control stock SITXWHS001 Participate in safe work practices These elective units have been selected by Quality College of Australia to maximise work outcomes. ~ Compulsory unit where units with * are selected * Prerequisite is SITXFSA001 Use hygienic practices for food safety + This unit contains a compulsory work placement component called Industry Placement. For more information on this placement please go to the Policies and Procedures section of our website.




Why study with Quality College of Australia (QCA)?


QCA delivers this course through both theoretical and practical based learning and aims to make students industry ready. Students will experience practical learning in state-of-the-art and fully equipped kitchens and will enjoy our modern theory classrooms.




Where can I find a job?


Visit our major partner Hospitality Jobs Australia Facebook pages: South Australia: https://www.facebook.com/SAhospitalityjobs New South Wales: https://www.facebook.com/NSWhospitalityjobs/




Packaging Rules


33 units must be completed:

  • 26 core units
  • 7 elective units
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. See one of our consultants for the full unit selection and elective unit packaging rule requirement. Different combinations of elective units can be tailored for the following streams: EXECUTIVE CHEF STREAM Contact QCA for different elective options.





POTENTIAL CAREER PATHS

  • Chef

  • Chef de Partie

  • Sous Chef

  • Kitchen Manager

CAMPUS

  • South Australia

  • New South Wales

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Subsidised under SkillingSA an SA Government Initiative. Eligibility and subsidy criteria apply, please visit www.skills.sa.gov.au or view page on our website for more information.

This training is subsidised by the NSW Government under the SMart and Skilled Initiative. Eligibility criteria applies, please visit www.smartandskilled.nsw.gov.au/are-you-eligible

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follow our major sponsor Hospitality Jobs for daily job openings in your state!