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SIT40516 – Certificate IV in Commercial Cookery
Units of Competency
The units have been chosen as per the packaging rules set out by ASQA. The course consists of 26 core units and 7 elective units, all of which are relevant to the work environment and the qualification, align with the AQF and contribute to a valid, industry-supported vocational outcome.
33 readings
Reading: SITHCCC001 Use food preparation equipment
Reading: SITHCCC005 Prepare dishes using basic methods of cookery
Reading: SITHCCC006 Prepare appetisers and salads
Reading: SITHCCC018 Prepare food to meet special dietary requirements
Reading: SITHCCC007 Prepare stocks, sauces and soups
Reading: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
Reading: SITHCCC019 Produce cakes, pastries and breads
Reading: SITHCCC012 Prepare poultry dishes
Reading: SITHCCC013 Prepare seafood dishes
Reading: SITHCCC014 Prepare meat dishes
Reading: SITHPAT006 Produce desserts
Reading: SITHCCC020 Work effectively as a cook
Reading: SITHKOP002 Plan and cost basic menus
Reading: SITHKOP004 Develop menus for special dietary requirements
Reading: SITHKOP005 Coordinate cooking operations
Reading: BSBDIV501 Manage diversity in the workplace
Reading: SITXCOM005 Manage conflict
Reading: SITXHRM001 Coach others in job skills
Reading: SITXHRM003 Lead and manage people
Reading: SITXINV001 Receive and store stock
Reading: SITXINV003 Purchase goods
Reading: SITXINV004 Control stock
Reading: SITXFSA001 Use hygienic practices for food safety
Reading: SITXFSA002 Participate in safe food handling practices
Reading: SITXINV002 Maintain the quality of perishable items
Reading: SITXWHS003 Implement and monitor work health and safety practices
Reading: BSBSUS401 Implement and monitor environmentally sustainable work practices
Reading: SITXFIN003 Manage finances within a budget
Reading: SITXHRM002 Roster staff
Reading: SITXMGT001 Monitor work operations
Reading: BSBITU402 Develop and use complex spreadsheets
Reading: BSBCMM401 Make a presentation
Reading: BSBCRT401 Articulate, present and debate ideas
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SIT40516 – Certificate IV in Commercial Cookery

CRICOS Course Code: 0102149

  /  Hospitality & Projects  /  SIT40516 – Certificate IV in Commercial Cookery

SIT40516 – Certificate IV in Commercial Cookery

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About this course

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.

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.

Vocational Placement: Certificate IV in Commercial Cookery (SIT40516) includes the requirement of a minimum of 240 hours (60 food service periods) of practical placement hours to be completed. For more information on vocational placement that we are able to offer, please feel free to contact us or talk to your Marketing Department at KII today.

Academic Calendar: Please click here to view the latest academic calendar for this course.

Employment Outcomes of this Course

Industry Sector

Occupation

Hospitality Chef
Chef de Partie
Intake Dates available for this course
Intake dates for 2020 Intake dates for 2020
NA 13 Jul, 2020
NA 17 Aug, 2020
NA 05 Oct, 2020
18 May, 2020 09 Nov, 2020
Course Fees and Payment Method(s)
Enrolment Application Fee (not refundable) AUD 250.00
Course Fee AUD 13,500.00
Total Course Fees AUD 13,750.00
Additional Costs
Assessment Re-sit Fee AUD 100.00 per unit
Material Fee AUD 450.00
Uniform and Tool Kit AUD 800.00

 

KII accepts payment for fees using:
• Credit Card
• Electronic Funds Transfer (account details available on request)
• Cheque (made payable to KII)
*Payment in cash is not accepted.

Syllabus

Qualification Award : Certificate IV in Commercial Cookery

Units of Competency
The units have been chosen as per the packaging rules set out by ASQA. The course consists of 26 core units and 7 elective units, all of which are relevant to the work environment and the qualification, align with the AQF and contribute to a valid, industry-supported vocational outcome.

Disclaimer: The units listed below is not an indicative of how the units are sequenced. The sequence of unit delivery will vary, and an initial “training plan” will be created for individual students outlining the sequence of unit delivery. The individual training plan is subject to change based on the student’s progress in the course. The units may be delivered in “clusters if applicable”. For more information please contact: admissions@kii.edu.au

33 readings
Reading: SITHCCC001 Use food preparation equipment
minutes
Reading: SITHCCC005 Prepare dishes using basic methods of cookery
minutes
Reading: SITHCCC006 Prepare appetisers and salads
minutes
Reading: SITHCCC018 Prepare food to meet special dietary requirements
minutes
Reading: SITHCCC007 Prepare stocks, sauces and soups
minutes
Reading: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
minutes
Reading: SITHCCC019 Produce cakes, pastries and breads
minutes
Reading: SITHCCC012 Prepare poultry dishes
minutes
Reading: SITHCCC013 Prepare seafood dishes
minutes
Reading: SITHCCC014 Prepare meat dishes
minutes
Reading: SITHPAT006 Produce desserts
minutes
Reading: SITHCCC020 Work effectively as a cook
minutes
Reading: SITHKOP002 Plan and cost basic menus
minutes
Reading: SITHKOP004 Develop menus for special dietary requirements
minutes
Reading: SITHKOP005 Coordinate cooking operations
minutes
Reading: BSBDIV501 Manage diversity in the workplace
minutes
Reading: SITXCOM005 Manage conflict
minutes
Reading: SITXHRM001 Coach others in job skills
minutes
Reading: SITXHRM003 Lead and manage people
minutes
Reading: SITXINV001 Receive and store stock
minutes
Reading: SITXINV003 Purchase goods
minutes
Reading: SITXINV004 Control stock
minutes
Reading: SITXFSA001 Use hygienic practices for food safety
minutes
Reading: SITXFSA002 Participate in safe food handling practices
minutes
Reading: SITXINV002 Maintain the quality of perishable items
minutes
Reading: SITXWHS003 Implement and monitor work health and safety practices
minutes
Reading: BSBSUS401 Implement and monitor environmentally sustainable work practices
minutes
Reading: SITXFIN003 Manage finances within a budget
minutes
Reading: SITXHRM002 Roster staff
minutes
Reading: SITXMGT001 Monitor work operations
minutes
Reading: BSBITU402 Develop and use complex spreadsheets
minutes
Reading: BSBCMM401 Make a presentation
minutes
Reading: BSBCRT401 Articulate, present and debate ideas
minutes