SIT40516 Certificate IV in Commercial Cookery

Queens College of Vocational Education

Course details

CRICOS course code: 093936D

Level of study: Certificates & Diplomas

Summary

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.

ASSESSMENT REQUIREMENTS

This is a competency based program and assessment is undertaken. Assessment for this qualification may include underpinning knowledge questions, assignments, practical tests, case studies and role plays.

MODE OF STUDY

Face-to-Face Classroom Based (Theory and Practical)

Mode of Assessment: Practical Observations, Written Questions, Oral Questioning

PATHWAYS

This qualification provides a pathway to work in any hospitality industry sector as a chef or chef de partie.

PROGRAM STRUCTURE

UNIT CODE UNIT NAME

Core Units

SITXFSA001 Use Hygienic Practices for food safety

SITHCCC001 Use food preparation equipment

SITXINV002 Maintain the quality of perishable items

SITXFSA002 Participate in safe food handling practices

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC006 Prepare appetisers and salads

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC018 Prepare food to meet special dietary requirements

SITXHRM001 Coach others in job skills

SITHKOP002 Plan and cost basic menus

SITXHRM003 Lead and manage people

BSBSUS401 Implement and monitor environmentally sustainable work practices

SITXWHS003 Implement and monitor work health and safety practices

SITHKOP004 Develop menus for special dietary requirements

SITHCCC020 Work effectively as a cook

BSBDIV501 Manage diversity in the workplace

SITXFIN003 Manage finances within a budget

SITXMGT001 Monitor work operations

SITHKOP005 Coordinate cooking operations

SITXCOM005 Manage conflict

Electives

SITHIND002 Source and use information on the hospitality industry

BSBWOR203 Work effectively with others

SITXWHS001 Participate in safe work practices

SITHKOP001 Clean kitchen premises and equipment

SITXINV001 Receive and store stock

SITHCCC003 Prepare and present sandwiches

SITHCCC017 Handle and serve cheese

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Tuition Fees (AUD $) Start date Duration Campus
Total tuition: 16,990 (Offshore), 10,990 (Onshore); 500 (Material fee) Dec 2022
Jan 2023
Feb 2023
60 Weeks (54 study Weeks plus 6 weeks Holidays)
Read more60 Weeks (54 study Weeks plus 6 weeks Holidays)

Full time
Kitchen Address
Level 2, 54-56 Latrobe Street
Melbourne Victoria 3000
Australia

Entry criteria

18 years and above.
Minimum IELTS band 5.5 or equivalent.
Schooling equivalent to Australian Year XII

Address

Queens College of Vocational Education
Level 2-3, 376 Bourke Street
Melbourne Victoria 3000
Australia
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