SIT40516 Certificate IV in Commercial Cookery

Cert IV in commercial cookery is designed to provide you with the skills and knowledge about commercial cooking. Also, this course will prepare you to become a professional cook/chef and a leader/supervisor. Through this course, you can become a Chef de Cuisine, Senior Chef, and Chef de Partie.

This qualification will allow you to work in;

restaurants
hotels
clubs
pubs
cafes
coffee shops
or run a small business

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Core and Elective Units for SIT40516 Certificate IV in Commercial Cookery

Core Units

BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
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
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

Elective Units

SITXCCS006 Provide service to customers
SITXCCS007 Enhance customer service experiences
SITHCCC004 Package prepared foodstuffs
SITHCCC010 Re-thermalise chilled and frozen foods
SITHCCC016 Produce pates and terrines
SITHCCC017 Handle and serve cheese
SITHCCC021 Prepare specialised food items

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SIT40516 Certificate IV in Commercial Cookery

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