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SIT40516 - Certificate IV in Commercial Cookery

Calling all commercial cooks! Do you have what it takes to be a success and great manager or supervisor?

DOMESTICINTERNATIONAL
STUDY MODES

Mixed Mode, On-campus, RPL/RCC/Credit, Online

DURATION

There are multiple durations. Please refer to Course Structure below.

AVAILABILITY

Mackay City, Rockhampton City, Online

FULL COURSE COST

$15,807 (2020)

SUBSIDISED CO-CONTRIBUTION FEE

$7,095 (2020)

SUBSIDISED CONCESSION CO-CONTRIBUTION FEE

$5,676 (2020)

UNITS/CREDITS

33 units

JOB PROSPECTS

Upon completion this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.

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.

Online

Duration:

12 months

Core
SITXINV002Maintain the quality of perishable items
SITHCCC005Prepare dishes using basic methods of cookery
SITXFSA001Use hygienic practices for food safety
SITHCCC007Prepare stocks, sauces and soups
SITHCCC006Prepare appetisers and salads
SITHCCC001Use food preparation equipment
SITHCCC013Prepare Seafood Dishes
SITHPAT006Produce desserts
SITHCCC014Prepare meat dishes
SITHCCC012Prepare poultry dishes
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes
SITXHRM003Lead and manage people
SITHKOP002Plan and cost basic menus
SITHCCC018Prepare food to meet special dietary requirements
SITXFSA002Participate in safe food handling practices
SITHCCC019Produce cakes, pastries and breads
SITHCCC020Work effectively as a cook
SITXHRM001Coach others in job skills
SITHKOP004Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
BSBSUS401Implement and monitor environmentally sustainable work practices
BSBDIV501 Manage diversity in the workplace
SITXWHS003Implement and monitor work health and safety practices
SITXMGT001Monitor work operations
SITXFIN003Manage finances within a budget
SITXCOM005Manage conflict
Elective
BSBSUS201Participate in Environmentally Sustainable Work Practices
SITXWHS001Participate in safe work practices
SITHKOP001Clean kitchen premises and equipment
SITHCCC003Prepare and present sandwiches
BSBWOR203Work effectively with others
SITHCCC017Handle and serve cheese
SITHCCC021Prepare specialised food items

User Choice

Duration: This program is typically delivered over 1 year full time or 2 years part-time.      
Core Units
SITXINV002Maintain the quality of perishable items
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITXFSA001Use hygienic practices for food safety
SITHPAT006Produce desserts
SITHCCC014Prepare meat dishes
SITHCCC013Prepare Seafood Dishes
SITHCCC012Prepare poultry dishes
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC020Work effectively as a cook
SITXHRM001Coach others in job skills
SITXFSA002Participate in safe food handling practices
SITHKOP002Plan and cost basic menus
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHKOP004Develop menus for special dietary requirements
BSBSUS401Implement and monitor environmentally sustainable work practices
BSBDIV501 Manage diversity in the workplace
SITXWHS003Implement and monitor work health and safety practices
SITXMGT001Monitor work operations
SITXFIN003Manage finances within a budget
SITXCOM005Manage conflict
SITXHRM003Lead and manage people
SITHKOP005 Coordinate cooking operations
Elective Units
BSBSUS201Participate in Environmentally Sustainable Work Practices
BSBWOR203Work effectively with others
SITXWHS001Participate in safe work practices
SITHCCC003Prepare and present sandwiches
SITHKOP001Clean kitchen premises and equipment
SITHCCC017Handle and serve cheese
SITHCCC021Prepare specialised food items

Online

2020 FebruaryOnline Available
2020 MarchOnline Available
2020 AprilOnline Available
2020 MayOnline Available
2020 JuneOnline Available
2020 JulyOnline Available
2020 AugustOnline Available
2020 SeptemberOnline Available
2020 OctoberOnline Available
2020 NovemberOnline Available
Vocational placement is not required for clients who have previously completed SITHCCC020 Work effectively as a cook and SITHKOP005 Coordinate cooking operations Clients that have not already completed these units will need to demonstrate 48 restaurant service (portfolio of evidence) and SITHKOP005 Coordinate cooking operations (12 Services).
This course has no residential schools.
Applicants must be an existing worker in the Tourism and Hospitality industry and must already hold a trade qualification (Certificate III) in the Tourism and Hospitality industry.
Upon completion this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.
Professional recognition is not applicable to this course.
Fee for service$15,807 (2020)
Subsidised full fee$7,095 (2020)
Subsidised concession fee$5,676 (2020)
Fee for service per unit$479 (2020)
Subsidised full fee per unit$215 (2020)
Subsidised concession fee per unit$172 (2020)

Please refer to the VET student fees price lists, eligibility criteria applies for subsidised funding. If you are unsure please call us on 13 27 86.

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