Certificate IV in Commercial Cookery

Qualification

Certification

Available Intakes

Monthy

Duration

100 weeks including breaks

Cert-4-Commercial-Cookery
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About

Certificate IV in Commercial Cookery qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound information on kitchen operations to arrange food and menu items.

Course Information

Overview

Course Code :SIT40516
CRICOS Code :093218A
Duration :100 weeks including breaks (20 hours per week)
Delivery Locations :
  • Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
  • Abottsford Campus: 413, Johnston Street, Abottsford VIC 3067
  • Adelaide Campus: 14, Adam St, Hindmarsh, South Australia 5007
Intake :Refer to Intake Dates

Domestic Students

Course Fee :Refer to Fees & Scholarships
Other Costs :Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options :Upfront, Payment Plan
Delivery Mode :For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria :Refer to Entry Requirements
How To Apply :Apply Here

International Students

Course Fee :Refer to Fees & Scholarships
Other Costs :Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options :Upfront, Payment Plan
Delivery Mode :For International students; face-to-face classroom based.
Eligibility Criteria :Refer to Entry Requirements
How To Apply :Apply Here

Resources and Materials

Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.

Course Structure

Units of Competency
Unit CodeUnit Name
BSBDIV501Manage diversity in the workplace
SITXCCS006Provide service to customers
BSBSUS401Implement and monitor environmentally sustainable work practices
SITXWHS002Identify hazards, assess and control safety risks
BSBITU212Create and Use Spreadsheets
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetizers and salads
SITHCCC007Prepare stocks, sauces, and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries, and bread
SITHCCC017Handle and serve cheese
SITHCCC020Work effectively as a cook
SITHKOP002Plan and cost basic menus
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations
SITHPAT006Produce desserts
SITXCOM005Manage conflict
SITXFIN002Interpret financial information
SITXFIN003Manage finances within a budget
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
BSBMKG401Profile the Market
SITXHRM001Coach others in job skills
SITHHRM002Roster staff
SITXHRM003Lead and manage people
SITXINV002Maintain the quality of perishable items
SITXMGT001Monitor work operations
SITXWHS003Implement and monitor work health and safety practices
Training PathwaysIndividuals may enter SIT40516 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.
Employment PathwayThis 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.

Possible job titles include:
• chef
• chef de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification

Assessment MethodsThe Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.
Recognition of Prior Learning and Credit TransferFor information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au