Certificate IV in Commercial Cookery

Course Structure

Code Title Core / Elective

SITXFSA001 Use hygienic practices for food safety C

SITXFSA002 Participate in safe food handling practices C

SITXWHS003 Implement and monitor work health and safety practices C

SITHCCC001 Use food preparation equipment C

SITHKOP001 Clean kitchen premises and equipment E

SITXINV001 Receive and store stock E

SITXINV002 Maintain the quality of perishable items C

SITHCCC005 Prepare dishes using basic methods of cookery C

SITHCCC020* Work effectively as a cook C

SITHKOP005* Coordinate cooking operations C

SITHCCC007 Prepare stocks, sauces and soups C

SITHCCC006 Prepare appetisers and salads C

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes C

SITHCCC014 Prepare meat dishes C

SITHCCC012 Prepare poultry dishes C

SITHCCC013 Prepare seafood dishes C

SITHPAT006 Produce desserts C

SITHCCC019 Produce cakes, pastries and breads C

SITHIND002 Source and use information on the hospitality industry E

SITHKOP002 Plan and cost basic menus C

SITHCCC018 Prepare food to meet special dietary requirements C

SITHKOP004 Develop menus for special dietary requirements C

SITHFAB005 Prepare and serve espresso coffee E

SITHFAB002 Provide responsible service of alcohol E

SITXCCS006 Provide service to customers E

SITXHRM001 Coach others in job skills C

SITXCOM005 Manage conflict C

SITXFIN003 Manage finances within a budget C

SITXHRM002 Roster staff E

SITXMGT001 Monitor work operations C

BSBSUS401 Implement and monitor environmentally sustainable work practices C

SITXHRM003 Lead and manage people C

BSBDIV501 Manage diversity in the workplace C

Entry Requirement

Career Opportunities

bar attendant.

café attendant.

catering assistant.

food and beverage attendant.

front office assistant.

porter.