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 de partie.
|Course Name: ||SIT40516 - Certificate IV in Commercial Cookery|
|Course Code: ||SIT40516|
|Course Duration: ||The time it takes to complete the RPL process varies for each applicant.|
|Training Plans: || Certificate IV in Commercial Cookery (RPL)|
This qualification 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.
The assessment is conducted using a combination of RPL tools. These tools include a self-assessment form, third party observation report, (completed by an industry expert), a practical observation report, and an interview with your assessor. Assessment for this course is undertaken by Workskills International.
|Entry Requirements: |
To complete the RPL process in this course you must already hold the following units:
SITXFSA001 - Use hygenic practices for food safety
SITXFSA002 - Participate in safe food handling practices
|Qualification Requirements: |
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
|Mode of Delivery: |
Recognition of Prior Learning.See http://mttec.com.au/rpl/ for further information.
|Units of Competence: ||
||Manage diversity in the workplace
||Implement and monitor environmentally sustainable work practices
||Use food preparation equipment
||Prepare dishes using basic methods of cookery
||Prepare appetisers and salads
||Prepare stocks, sauces and soups
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Prepare food to meet special dietary requirements
||Produce cakes, pastries and breads
||Work effectively as a cook
||Plan and cost basic menus
||Develop menus for special dietary requirements
||Coordinate cooking operations
||Manage finances within a budget
||Use hygienic practices for food safety
||Participate in safe food handling practices
||Coach others in job skills
||Lead and manage people
||Maintain the quality of perishable items
||Monitor work operations
||Implement and monitor work health and safety practices
||Provide first aid
||Produce and serve food for buffets
||Prepare and serve espresso coffee
||Source and use information on the hospitality industry
||Produce gateaux, torten and cakes
||Produce petits fours
||Receive and store stock
** Electives can be changed to suit your needs. Please contact us directly for more information.