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Certificate IV in Commercial Cookery - SIT40516


Course Description

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.


Entry Requirements/Prerequisite Units

There are no entry requirements for this qualification.


Packaging Rules

To achieve a Certificate III Commercial Cookery, 33 units must be completed:

  • 26 core units
  • 7 elective units


Core Units

  • Manage diversity in the workplace (BSBDIV501)
  • Implement and monitor environmentally sustainable work practices (BSBSUS401)
  • Use food preparation equipment (SITHCCC001)
  • Prepare dishes using basic methods of cookery (SITHCCC005)
  • Prepare appetisers and salads (SITHCCC006)
  • Prepare stocks, sauces and soups (SITHCCC007)
  • Prepare vegetable, fruit, eggs and farinaceous dishes (SITHCCC008)
  • Prepare poultry dishes (SITHCCC012)
  • Prepare seafood dishes (SITHCCC013)
  • Prepare meat dishes (SITHCCC014)
  • Prepare food to meet special dietary requirements (SITHCCC018)
  • Produce cakes, pastries and breads (SITHCCC019)
  • Work effectively as a cook (SITHCCC020)
  • Plan and cost basic menus (SITHKOP002)
  • Develop menus for special dietary requirements (SITHKOP004)
  • Coordinate cooking operations (SITHKOP005)
  • Produce desserts (SITHPAT006)
  • Manage conflict (SITXCOM005)
  • Manage finances within a budget (SITXFIN003)
  • Use hygienic practices for food safety (SITXFSA001)
  • Participate in safe food handling practices (SITXFSA002)
  • Coach others in job skills (SITXHRM001)
  • Lead and manage people (SITXHRM003)
  • Maintain the quality of perishable items (SITXINV002)
  • Monitor work operations (SITXMGT001)
  • Implement and monitor work health and safety practices (SITXWHS003)

Elective Units

  • Identify hazards, assess and control safety risks (SITXWHS002)
  • Clean kitchen premises and equipment (SITHKOP001)
  • Prepare portion-controlled meat cuts and meat products (SITHCCC022)
  • Handle and serve cheese (SITHCCC017)
  • Purchase goods (SITXINV003)
  • Control stock (SITXINV004)
  • Recruit, select and induct staff (SITXHRM004)

Duration

Traineeship 3 years


Delivery Modes

On the job / mixed mode

The PTP Difference


Experience our fully operational commercial kitchen

  • Learn from Gold Plate awarded Chef/Trainer and Assessor
  • One on one ‘coaching’ approach
  • Utilise all latest industry equipment

Potential Job Roles


Possible job titles include:

  • chef
  • chef de partie

Entry Requirements


There are no entry requirements for this qualification.

Pathways to Further Study