SIT40516
Certificate IV in Commercial Cookery
Study Method Classroom
Course Duration 26 Weeks
Intake Enrol Anytime
Recognition Nationally Recognised Training
Course Overview

Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control, and budgeting.

Entry Requirements

ACADEMIC

  • Completion of Australian Year 11 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

Course Modules
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC001 Use food preparation Equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHPAT006 Produce desserts
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC015 Prepare and serve food for buffets

  • BSBSUS201 Participate in environmentally sustainable work practices

  • BSBWOR203 Work effectively with others
  • SITHKOP004 Develop menus for special dietary requirements*
  • SITXFIN003 Manage finances within a budget*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXMGT001 Monitor work operations*
  • SITXINV004 Control Stock*
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • BSBITU202 Create and use spreadsheets*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • SITXCOM005 Manage conflict*
  • BSBITU211 Produce digital text documents*
  • SITXHRM004 Recruit select and induct staff*

*Denotes units delivered within the Advanced Standing course SIT40516 Certificate IV in Commercial Cookery.

 

Course Duration

This course is delivered over 20 weeks + 6 weeks of holidays.
Pre-requisite entry requirement: SIT30816 Certificate III in Commercial Cookery.
No work-based training applies to this course.
Classes are rostered for 2½ days per week.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week. 

Career Opportunities
  • Chef
  • Chef de partie
Further Studies

On completion of the SIT40516 Certificate IV in Commercial Cookery, students may pursue a SIT50416 Diploma of Hospitality Management (Commercial Cookery pathway) course at Stanley College or other CRICOS registered training organisations.

Question and Answers

Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control, and budgeting.

ACADEMIC

  • Completion of Australian Year 11 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC001 Use food preparation Equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHPAT006 Produce desserts
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC015 Prepare and serve food for buffets

  • BSBSUS201 Participate in environmentally sustainable work practices

  • BSBWOR203 Work effectively with others
  • SITHKOP004 Develop menus for special dietary requirements*
  • SITXFIN003 Manage finances within a budget*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXMGT001 Monitor work operations*
  • SITXINV004 Control Stock*
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • BSBITU202 Create and use spreadsheets*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • SITXCOM005 Manage conflict*
  • BSBITU211 Produce digital text documents*
  • SITXHRM004 Recruit select and induct staff*

*Denotes units delivered within the Advanced Standing course SIT40516 Certificate IV in Commercial Cookery.

 

This course is delivered over 20 weeks + 6 weeks of holidays.
Pre-requisite entry requirement: SIT30816 Certificate III in Commercial Cookery.
No work-based training applies to this course.
Classes are rostered for 2½ days per week.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week. 

  • Chef
  • Chef de partie
Course Provided by
Stanley College
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