SIT40516 - Certificate IV in Commercial Cookery

Training Plan
Certificate IV in Commercial Cookery (RPL) Apply
Purpose

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.

Career Pathways

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
chef de partie

Duration

The time frame for completion of the RPL process is dependent upon the number of units RPL is applied for, however, maximum time for completion is expected to be 5 months.

Entry Requirements

To complete the RPL process in this course you must already hold the following units:
SITXFSA001 - Use hygienic 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.

Assessment Requirements

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.

Delivery Mode

Recognition of Prior Learning. See http://mttec.com.au/wsi for further information.

Notes

** Electives can be changed to suit your needs. Please contact Workskills International directly regarding applications and prices on +61 (02) 4855 2915.

Industry requirements

If you have not completed Year 12, or if you come from a non-English speaking background, please complete our short 'Language, Literacy and Numeracy' assessment by clicking on the link below. This strategy has been implemented to ensure that you are given the best opportunity to achieve competence and ultimately obtain the skills in your chosen field.

Downloads Language, Literacy & Numeracy
Student Handbook
Schedule of Fees & Charges
Privacy Policy
RPL Policy and Process
Units of Competence
BSBDIV501 Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
SITHKOP002 Plan and cost basic menus Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations Core
SITHPAT006 Produce desserts Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHIND002 Source and use information on the hospitality industry Elective
SITHPAT002 Produce gateaux, torten and cakes Elective
SITHPAT005 Produce petits fours Elective
SITHPAT010 Design and produce sweet buffet showpieces Elective
SITXCCS007 Enhance customer service experiences Elective
SITXHRM002 Roster staff Elective
SITXINV001 Receive and store stock Elective

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