Certificate IV in Commercial Cookery
Provider:
Course Code:
SIT40516
CRICOS Code:
103703A
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Reservoir, Victoria, Australia
Course Fees:
AUD 16,500 - 18,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
8 Intakes per Year
Course Overview
Mervic College’s Certificate IV in Commercial Cookery (SIT40516) course will provide students with the opportunity to learn all facets of working in a professional kitchen including selection, preparation, and cooking of different foods and techniques. Subjects covered include workplace hygiene procedures, and receiving and storing supplies as well as learning about quality control, stock control, catering revenue and costs, bulk cooking food safety, finance, and human resources.
Mervic College’s Certificate IV in Commercial Cookery provides graduates with 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.
Course Structure
Students will need to complete 26 core units and 7 elective units of competency to attain the qualification.
Core Units
- SITXFSA001 – Use hygienic practices for food safety
- BSBDIV501 – Manage diversity in the workplace
- BSBSUS401 – Implement and monitor environmentally sustainable work practices
- SITHCCC001 – Use food preparation equipment
- SITHCCC005 – Prepare dishes using basic methods of cookery
- SITHCCC006 – Prepare appetisers and salads
- SITHCCC007 – Prepare stocks, saucesand soups
- SITHCCC008 – Prepare vegetable, fruit, egg, and farinaceous dishes
- SITHCCC012 – Prepare poultry dishes
- SITHCCC013 – Prepare seafood dishes
- SITHCCC014 – Prepare meat dishes
- SITHCCC018 – Prepare food to meet special dietary requirements
- SITHCCC019 – Produce Cakes, pastries, and breads
- SITHCCC020 – Work effectively as a cook
- SITHKOP002 – Plan and cost basic menus
- SITHKOP004 – Develop menus for special dietary requirements
- SITHKOP005 – Coordinate cooking operations
- SITHPAT006 – Produce desserts
- SITXCOM005 – Manage conflict
- SITXFIN003 – Manage finances within a budget
- SITXFSA002 – Participate in safe food handling practices
- SITXHRM001 – Coach others in job skills
- SITXHRM003 – Lead and manage people
- SITXINV002 – Maintain the quality of perishable items
- SITXMGT001 – Monitor work operations
- SITXWHS003 – Implement and monitor work health and safety practices
Elective Units
- BSBSUS201 – Participate in environmentally sustainable work practices
- SITHIND002 – Source and use information on the hospitality industry
- SITHKOP001 – Clean kitchen premises and equipment
- BSBWOR203 – Work effectively with others
- SITXCCS007 – Enhance customer service experiences
- SITXFSA004 – Develop and implement a food safety program
- SITXWHS001 – Participate in safe work practices
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | All international students must be at least 18 years of age or above at the time of the course commencement to study at Mervic College.
|
| Academic Entry Requirements | Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) |
OR
|
Career Opportunities
This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery.
Internship or Work Placements
280 hours consisting minimum of 60 complete service periods/shifts with the combination of breakfast, lunch, dinner, and special function