COMMERCIAL COOKERY - CERTIFICATE IV

You’ll develop the fundamental skills and knowledge required in professional cooking and kitchen management using state-of-the-art facilities. Recognized worldwide, this Qualification offers a balanced combination of practice and theory that can be readily applied for a future in the culinary world. 

Career paths

  • Executive Chef
  • Sous Chef
  • Chef de Partie
  • Kitchen Chef
  • Qialified Cook
  • Commis Chef

 

Certificate IV in Commercial Cookery

Course Code

SIT40516

Duration: 

18 months - Full time

Entry Requirements

5 Passes in O/Level including English

Intake: 

End Feb, End June, End Sept 

Certification:  

Certificate IV in Commercial Cookery issued by Willam Angliss Institute Melbourne, Australia.

Course Developer :

Developed by Australian Skills Quality Authority (ASQA) and conceptualized by Willam Angliss Institute.   

 

ADD PATISSERIE

On Completion of Certificate IV in Commercial Cookery you may extend you studies and complete Certificate IV in Patisserie (6 Months).

ADD HOSPITALITY

On completion of Certificate IV in Commercial Cookery you may extend your studies (Diploma and Advanced Diploma of Hospitality Management) to broaden your understanding of hospitality and prepare for management roles in the industry.


NOTE: The Diploma and Advanced Diploma of Hospitality Management do not include practical cooking units.

Core / Elective Subjects & Codes in Commercial Cookery

SIT30816: Certificate III in Commercial Cookery
Semester 1 (6 Months)
# Unit Code Unit Name
1 SITHCCC001 Use food preparation equipment
2 SITHCCC005 Prepare dishes using basic methods of cookery
3 SITHCCC007 Prepare stocks, sauces and soups
4 SITHCCC006 Prepare appetisers and salads
5 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
6 SITHCCC019 Produce cakes, pastries and breads
7 SITHCCC012 Prepare poultry dishes
8 SITHCCC013 Prepare seafood dishes
9 SITHCCC014 Prepare meat dishes
10 SITXFSA001 Use hygienic practices for food safety
11 SITXWHS001 Participate in safe work practices
12 BSBWOR203 Work effectively with others
13 SITHKOP001 Clean kitchen premises and equipment
14 SITXHRM001 Coach others in job skills
15 SITXINV002 Maintain the quality of perishable items
16 SITXFSA003 Transport and store food
SIT30816: Certificate III in Commercial Cookery
Semester 2 (6 Months)
# Unit Code Unit Name
1 SITHCCC018 Prepare food to meet special dietary requirements
2 SITHKOP002 Plan and cost basic menus
3 SITHPAT006 Produce desserts
4 BSBSUS201 Participate in environmentally sustainable work practices
5 SITXFSA002 Participate in safe food handling practices
6 SITHCCC020 Work effectively as cook
7 SITHCCC021 Prepare specialised food items
8 SITHCCC017 Handle and serve cheese
9 SITHCCC015 Produce and serve food for buffets
SIT40516: Certificate IV in Commercial Cookery
Semester 3 (6 Months)
# Unit Code Unit Name
1 SITXCOM005 Manage conflict
2 SITXFIN003 Manage finances within a budget
3 BSBDIV501 Manage diversity in the workplace
4 SITHKOP004 Develop menus for special dietary requirements
5 SITXHRM003 Lead and manage people
6 SITXMGT001 Monitor work operations
7 SITHKOP005 Coordinate cooking operations
8 BSBSUS401 Implement and monitor environmentally sustainable work place
9 SITXWHS003 Implement and monitor work health and safety practices
10 SITHCCC009 Produce cook-chill and cook-freeze foods
SIT50416: Diploma of Hospitality Management
Semester 4 (6 Months)
# Unit Code Unit Name
1 BSBMGT517 Manage operational plan
2 SITXCCS008 Develop and manage quality customer service practices
3 SITXFIN004 Prepare and monitor budgets
4 SITXGLC001 Research and comply with regulatory requirements
5 SITXHRM002 Roster staff
6 SITXMGT002 Establish and conduct business relationships
7 SITXCCS007 Enhance customer service experiences
SIT60316: Advanced Diploma of Hospitality Management
Semester 5 (6 Months)
# Unit Code Unit Name
1 BSBFIM601 Manage finances
2 BSBMGT617 Develop and implement a business plan
3 SITXFIN005 Manage physical assets
4 SITXWHS004 Establish and maintain a work health and safety system
5 SITXHRM004 Recruit, select and induct staff
6 SITXHRM006 Monitor staff performance
7 SITXMPR007 Develop and implement marketing strategies

 

Related Courses

Apply