SIT40516 Certificate IV in Commercial Cookery
SIT40516 Certificate IV in Commercial Cookery
Course Overview:
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements:
MINT requires that all International students must be minimum 18 years of age at the time of enrolment in this qualification and must provide evidence that they have obtained the following:
1) Academic: Recognised secondary education qualification, assessed as at Australian Year 12 level, or approved vocational qualifications and
2) English: Minimum IELTS test score of 5.5 overall (with a minimum individual band score of 5.0), or approved equivalent)
Applicants with physical disabilities, intellectual impairments, emotional issues or learning difficulties must discuss their needs with the Academic Manager prior to applying for the course; and seek an assessment of whether they have the capacity/ability to undertake, and successfully complete, the course.
Otherwise all students will need to demonstrate they have appropriate Australian Core Skills Framework (ACSF) levels to commence the course.
Language Requirement
Students must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is done by undertaking the LLN test through the LLN Robot.
Course Structure:
| Core / Elective | Unit Code | Unit Name |
| CORE 1 | BSBDIV501 | Manage diversity in the workplace |
| CORE 2 | BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| CORE 3 | SITHCCC001 | Use food preparation equipment (Core Unit in Cert III in CC SIT30816) |
| CORE 4 | SITHCCC005 | Prepare dishes using basic methods of cookery (Core Unit in Cert III in CC SIT30816) |
| CORE 5 | SITHCCC006 | Prepare appetisers and salads (Core Unit in Cert III in CC SIT30816) |
| CORE 6 | SITHCCC007 | Prepare stocks, sauces and soups (Core Unit in Cert III in CC SIT30816) |
| CORE 7 | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes (Core Unit in Cert III in CC SIT30816) |
| CORE 8 | SITHCCC012 | Prepare poultry dishes (Core Unit in Cert III in CC SIT30816) |
| CORE 9 | SITHCCC013 | Prepare seafood dishes (Core Unit in Cert III in CC SIT30816) |
| CORE 10 | SITHCCC014 | Prepare meat dishes (Core Unit in Cert III in CC SIT30816) |
| CORE 11 | SITHCCC018 | Prepare food to meet special dietary requirements (Core Unit in Cert III in CC SIT30816) |
| CORE 12 | SITHCCC019 | Produce cakes, pastries and breads (Core Unit in Cert III in CC SIT30816) |
| CORE 13 | SITHCCC020 | Work effectively as a cook (Core Unit in Cert III in CC SIT30816) |
| CORE 14 | SITHKOP002 | Plan and cost basic menus (Core Unit in Cert III in CC SIT30816) |
| CORE 15 | SITHKOP004 | Develop menus for special dietary requirements |
| CORE 16 | SITHKOP005 | Coordinate cooking operations |
| CORE 17 | SITHPAT006 | Produce desserts (Core Unit in Cert III in CC SIT30816) |
| CORE 18 | SITXCOM005 | Manage conflict |
| CORE 19 | SITXFIN003 | Manage finances within a budget |
| CORE 20 | SITXFSA001 | Use hygienic practices for food safety (Core Unit in Cert III in CC SIT30816) |
| CORE 21 | SITXFSA002 | Participate in safe food handling practices (Core Unit in Cert III in CC SIT30816) |
| CORE 22 | SITXHRM001 | Coach others in job skills (Core Unit in Cert III in CC SIT30816) |
| CORE 23 | SITXHRM003 | Lead and manage people |
| CORE 24 | SITXINV002 | Maintain the quality of perishable items (Core Unit in Cert III in CC SIT30816) |
| CORE 25 | SITXMGT001 | Monitor work operations |
| CORE 26 | SITXWHS003 | Implement and monitor work health and safety practices |
| Elective 1 | SITXCCS007 | Enhance customer service experiences |
| Elective 2 | SITXFIN002 | Interpret financial information |
| Elective 3 | SITXFSA004 | Develop and implement a food safety program |
| Elective 4 | SITXCCS006 | Provide service to customers (Elective Unit in Cert III in CC SIT30816) |
| Elective 5 | SITHCCC004 | Package prepared foodstuffs (Elective Unit in Cert III in CC SIT30816) |
| Elective 6 | SITHCCC017 | Handle and serve cheese (Elective Unit in Cert III in CC SIT30816) |
| Elective 7 | SITXINV001 | Receive and store stock |
Career Pathways:
Cook, Chef de partier, or Chef in restaurant, hotel, motel, cafe, clubs, pubs, and coffee shops.
Further information: https://training.gov.au/Training/Details/SIT40516