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.
Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.
Units of Competency
Manage diversity in the workplace
Provide service to customers
Implement and monitor environmentally sustainable work practices
Identify hazards, assess and control safety risks
Create and Use Spreadsheets
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetizers and salads
Prepare stocks, sauces, and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries, and bread
Handle and serve cheese
Work effectively as a cook
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Interpret financial information
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Profile the Market
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Individuals 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.
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.
Possible job titles include: • chef • chef de partie. No occupational licensing, certification or specific legislative requirements apply to this qualification
The 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 Transfer
For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email email@example.com
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