Certificate IV in Commercial Cookery
Course Overview
Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control and budgeting.
On completion of the SIT40516 Certificate IV in Commercial Cookery, students may pursue a SIT50416 Diploma of Hospitality Management (Commercial Cookery pathway) course at Stanley College or other CRICOS registered training organisations.
Course Structure
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXINV002 Maintain the quality of perishable items
- SITHCCC001 Use food preparation Equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and 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
- SITHPAT006 Produce desserts
- SITHKOP002 Plan and cost basic menus
- SITHCCC015 Prepare and serve food for buffets
- BSBSUS211 Participate in sustainable work practices
- BSBTWK201 Work effectively with others
- SITHKOP004 Develop menus for special dietary requirements*
- SITXFIN003 Manage finances within a budget*
- SITHKOP005 Coordinate cooking operations*
- SITXHRM003 Lead and manage people*
- SITXMGT001 Monitor work operations*
- BSBDIV501 Manage diversity in the workplace*
- BSBSUS401 Implement and monitor environmentally sustainable work practices*
- SITXWHS003 Implement and monitor work health and safety practices*
- SITXCOM005 Manage conflict*
- SITXHRM004 Recruit select and induct staff*
- SITXCCS006 Provide service to customers
- SITXINV001 Receive and store stock
- HLTAID011 Provide first aid
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Completion of Australian Year 11 or equivalent |
| Language Requirement | |
|---|---|
| English Language Requirements | Intermediate Level of English OR IELTS Test Score of 5.0 OR Other recognised English Language tests such as: TOEFL iBT Test Score of 58 PTE Academic Test Score of 36 Cambridge English: FCE OET Pass Grade TOEFL PBT Test Score of 490 TOEIC 500 |
Career Opportunities
This qualification suits students seeking a career in the following job roles:
- Chef
- Chef de partie
Internship or Work Placements
This course includes Work Based Training of 10 weeks @ 20 hours per week (total=200 hours).
During Work Based Training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job ready at graduation. Stanley College has entered into Work Based Training agreements with a number of employers.