Course Overview
The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.
Course Structure
To attain the Certificate IV in Commercial Cookery student must complete the following 33 units of competency:
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- BSBWOR203 Work effectively with others
- SITXHRM001 Coach others in job skills
- SITXINV002 Maintain the quality of perishable items
- SITXWHS001 Participate in safe work practices
- SITXWHS003 Implement and monitor work health and safety practices
- BSBSUS201 Participate in environmentally sustainable work practices
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- BSBCMM201 Communicate in the workplace
- SITXCOM005 Manage conflict
- SITXHRM002 Roster staff
- BSBDIV501 Manage diversity in the workplace
- SITXCCS007 Enhance customer service experiences
- SITXFIN003 Manage finances within a budget
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXFIN004 Prepare and monitor budgets
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC006 Prepare appetisers and salads
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHCCC019 Produce cakes, pastries and breads
- SITHPAT006 Produce desserts
- SITHCCC020 Work effectively as a cook
- SITHKOP005 Coordinate Cooking operations
Entry Requirement
Admission Requirements |
Academic Entry Requirements |
International Students
Academic Requirements:
Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR a Certificate III OR equivalent OR be a mature age.
English Requirements:
- It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:
- International English Language Testing System (IELTS) with a minimum score of 5.0.
- Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 35 or higher.
- Pearson Test of English (PTE) must have scored 36 or higher.
- Cambridge English Advanced (CAE) ESOL test must have score 154 or higher.
- Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years. The student has a satisfactory grade in the language.
- If the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Skills Australia Institute (SAI). The student’s Education Agent can manage the English Proficiency Exam on behalf of SAI.
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Academic Entry Requirements |
Australian Permanent Residents
- Minimum 18 years of age.
- Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR be a mature age.
English Requirement:
- Students need to demonstrate that they have a proficiency in English and a basic understanding of Maths. For students who cannot supply documented proof on their academic and English language proficiency, they will be required to sit a Language, Literacy and Numeracy (LLN) Test prior to a place being offered in the course.
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Career Opportunities
After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles: