Courses Offered

Commercial Cookery

CERTIFICATE IV IN COMMERCIAL COOKERY

SIT40516 — CRICOS CODE : 095142M

This qualification would suit 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.

Entry Requirements

  • 18 years or over
  • Basic computer skills
  • Meet all Student Visa requirements, including
  • Year 11 - 12 academic education
  • IELTS 5.5 (or equivalent) or English proficiency

Delivery Methoids

  • Lecture/workshops
  • Workbooks
  • Role plays/simulations
  • Practical activities

Course Delivery

68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.

Recognization of Prior Learning (RPL)

If you think you may be eligible to apply for RPL, please contact the College to discuss.

Units of Competency

BSBCMM401 Make a presentation
BSBITU302 Create electronic presentations
SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXFIN003 Manages finances within a budget
SITXINV004 Control stock
SITXFSA001 Use hygienic practices for food safety *Pre-requisite
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable supplies
SITHCCC005 Produce dishes using basic methods of cookery
SITHCCC006 Produce appetisers and salads
SITHCCC007 Produce stocks, sauces and soups
SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Produce poultry dishes
SITHCCC014 Produce meat dishes
SITHCCC013 Produce seafood dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook (48 shifts)
SITHKOP005 Coordinate cooking operations (Final Exam)
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices
SITHKOP002 Plan and cost basic menus (Project)
SITHKOP004 Develop menus for special dietary requirements
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITXHRM001 Coach others in job skills

SIMILAR COURSES



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