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Certificate IV in Commerical Cookery

Certificate IV in Commercial Cookery SIT40413
CRICOS Code 081660D
Duration 100 weeks including breaks (3 days per week)
Course Fee AUD $15,999
Course fee includes Learning Materials Fees & Prescribed Text Books Fees.
Other Costs Students are required to purchase: Standard Chefs Tool Kit, Standard Chefs Uniform and Shoes (individually fitted)
Delivery Locations City, Abottsford
Intake Refer to Intake Dates
Eligibility Criteria International Students:
(1) Year 12 or equivalent (2) IELTS 5.5 or equivalent (3) Must be 18 years or older at commencement of the course
Work Based Training 180 hours of work based training is included in this course and is guaranteed by VIT.
Modes of Delivery For International students; face-to-face classroom based.
For Domestic students; face-to-face classroom based and/or workplace training.
The Certificate IV in Commercial Cookery provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team leading role in the kitchen. Work can be undertaken in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Units of Competency
Unit Code Unit Name
SITXFSA101 Use hygienic practices for food safety
SITXWHS101 Participate in safe work practices
SITXFSA201 Participate in safe food handling practices
SITXINV202 Maintain the quality of perishable items
SITXCCS303 Provide service to customers
SITXHRM301 Coach others in job skills
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHPAT306 Produce desserts
SITHCCC308 Produce cakes, pastries and breads
SITHCCC307 Prepare food to meet special dietary requirements
SITHKOP302 Plan and cost menus
SITHCCC309 Work effectively as a cook
HLT311A Apply First Aid
SITXWHS401 Implement and monitor work health and safety
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations
SITXHRM402 Lead and Manage people
SITXMGT401 Monitor work operations
SITXFIN402 Manage finances within a budget
SITXCOM401 Manage conflict
SITHCCC401 Produce specialised food items
SITHCCC205 Produce cook-chill and cook-freeze foods
SITHPAT302 Produce gateaux, tortes and cakes
SITXGLC501 Research and comply with regulatory requirements

Testimonials

  • “I benefitted greatly from this course while still working in the workplace (restaurant).”


    - Kishan Shrestha

  • I was very happy with my time at VIT studying hospitality. I don’t think there is anything I would change, everything was good”


    - Vijay Sharma

  • Excellent trainer, thoroughly enjoyed the course. Was well paced and time went quickly. Appreciated being able to complete some projects as a group in class, venue convenient and all facilities required were available


    - Ms. Christine Gibson

  • Very good relationships developed from the beginning. Staff members have been fantastic even before commencement of the course. They made my time in class informative and pleasurable


    - Mr. Michael Green

  • Very well structured course. I have got a lot out of this course and looking forward to putting my new skills and knowledge to work –


    - Ms. Melissa Carr

  • First time I have had such a positive, intelligent and charismatic trainer. He has a talent for training and made a challenging course achievable with his attitude and advice. I would definitely like to study with him in future on another course and have enjoyed the time


    - Mr. Jason Plevras

  • Fantastic opportunity to be a student of VIT. Excellent trainer and best Administrator, thanks for their help and support


    - Ms. Ramanpreet Puar

  • The course was very good. Trainer was fantastic and was flexible and informative


    - Ms. Rebecca Bugeja.

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