Course details

CRICOS course code: 097381B

Level of study: Career Based/Vocational

Summary

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. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Course structure

Students must successfully complete a total of 33 units of competency to achieve the SIT40516 Certificate IV in Commercial Cookery. This comprises 26 core units and 7 elective units

Core Units

BSBDIV501 Manage diversity in the workplace

BSBSUS401 Implement and monitor environmentally sustainable work practices

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetizers 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 hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

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

SITXWHS001 Participate in safe work practices

SITHIND002 Source and use information on the hospitality industry

SITXWHS002 Identify hazards, assess and control safety risks

SITXINV001 Receive and store stock

SITXFIN004 Prepare and monitor budgets

SITXCCS007 Enhance the customer service experience

SITXCCS008 Develop and manage quality customer service practices

Delivery Method

A blended delivery mode is employed including work placement, independent study and face to face training. The following techniques are employed during face to face delivery depending on the subject matter: trainer presentations and demonstrations, individual tasks, case studies, research, role plays, practical demonstrations and group work. The context of the simulated workplace environment will be incorporated into delivery methodologies and students’ complete tasks to workplace standards. During independent study students will undertake homework activities, research, reading, practice applying their cooking and English language knowledge and skills. Students also prepare for assessments and undertake out of class assessments during this time. Students will be provided support via telephone, and e-mail by trainers.

Training Pathway

On successful completion of this course clients may progress onto the SIT50416 Diploma of Hospitality or related courses.

Employment Pathway

This qualification may provide entry into employment in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops

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