COMMERCIAL COOKERY - CERTIFICATE IV (IVQ)
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
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Certificate IV in Commercial Cookery |
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Course Code |
SIT40516 |
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Duration: |
18 months - Full time |
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Entry Requirements |
5 Passes in O/Level including English |
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Intake: |
End Feb, End June, End Sept |
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Certification: |
Certificate IV in Commercial Cookery issued by Willam Angliss Institute Melbourne, Australia. |
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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 |