Certificate IV in Commercial Cookery
Course Overview
The SIT40516 Certificate IV in Commercial Cookery reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides 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. Possible job titles include chef and chef de partie, and No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The course runs over 78 weeks with 25 hours per week. Students who successfully complete this course may continue with further study at Diploma of Hospitality or Diploma or Advanced Diploma level in business and/or Leadership and Management at CTI.
Course Structure
This course will require the completion of 33 units (16 core units and 17 elective units) over 68 weeks of study.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | 18 years and above |
| Academic Entry Requirements | 18 years and above with a High School Certificate (Year 12) A verified copy of qualifications & transcripts is required to accompany your application Qualification & transcripts need to be verified by CTI’s approved student recruitment agent to confirm their genuine status. |
| Language Requirement | |
|---|---|
| English Language Requirements | An overall equivalent IELTS 5.5 or equivalent and above |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Manage business document design and development | Elective | |
| Make a presentation | Elective | |
| Implement customer service standards | Elective | |
| Manage quality customer service | Elective | |
| Manage diversity in the workplace | Core | |
| Manage recruitment selection and induction processes | Elective | |
| Create and use spreadsheets | Elective | |
| Design and produce business documents | Elective | |
| Design and develop complex text documents | Elective | |
| Produce complex desktop published documents | Elective | |
| Facilitate continuous improvement | Elective | |
| Analyse consumer behaviour for specific markets | Elective | |
| Conduct market research | Elective | |
| Develop public relations campaigns | Elective | |
| Identify risk and apply risk management processes | Elective | |
| Implement and monitor environmentally sustainable work practices | Core | |
| Develop workplace policy and procedures for sustainability | Elective | |
| Contribute to health and safety of self and others | Elective | |
| Write simple documents | Elective | |
| Write complex documents | Elective | |
| Clean premises and equipment | Elective | |
| Use food preparation equipment | Core | |
| Prepare and present sandwiches | Elective | |
| Prepare dishes using basic methods of cookery | Core | |
| Prepare appetisers and salads | Core | |
| Prepare stocks, sauces and soups | Core | |
| Prepare vegetable, fruit, eggs and farinaceous dishes | Core | |
| Prepare poultry dishes | Core | |
| Prepare seafood dishes | Core | |
| Prepare meat dishes | Core | |
| Handle and serve cheese | Elective | |
| Prepare food to meet special dietary requirements | Core | |
| Produce cakes, pastries and breads | Core | |
| Work effectively as a cook | Core | |
| Provide responsible service of alcohol | Elective | |
| Prepare and serve espresso coffee | Elective | |
| Source and use information on the hospitality industry | Elective | |
| Plan and cost basic menus | Core | |
| Develop menus for special dietary requirements | Core | |
| Coordinate cooking operations | Core | |
| Produce desserts | Core | |
| Provide service to customers | Elective | |
| Enhance customer service experiences | Elective | |
| Develop and manage quality customer service practices | Elective | |
| Manage conflict | Core | |
| Manage finances within a budget | Core | |
| Use hygienic practices for food safety | Core | |
| Participate in safe food handling practices | Core | |
| Coach others in job skills | Core | |
| Roster staff | Elective | |
| Lead and manage people | Core | |
| Receive and store stock | Elective | |
| Maintain the quality of perishable items | Core | |
| Control stock | Elective | |
| Monitor work operations | Core | |
| Participate in safe work practices | Elective | |
| Identify hazards, assess and control safety risks | Elective | |
| Implement and monitor work health and safety practices | Core |
Career Opportunities
- Chef
- Chef de Partie
Internship or Work Placement
Work Placement is a mandatory component for both SITHKOP005 and SITHCCC020 units. SITHKOP005 requires 12 service shifts and SITHCCC020 requires 48 service shifts to be undertaken in an operational commercial kitchen. Student are required to source their own work placements and to provide details of their workplaces so that the facilities and equipment can be verified by a CTI representative.