SIT40516 Certificate IV in Commercial Cookery

This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery.

Students will need to complete 26 core units and 7 elective units of competency to attain the qualification.

Core Units

• SITXFSA001 – Use hygienic practices for food safety
• 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, saucesand 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
• 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*

• BSBSUS201 – Participate in environmentally sustainable work practices
• SITHIND002 – Source and use information on the hospitality industry
• SITHKOP001 – Clean kitchen premises and equipment
• BSBWOR203 – Work effectively with others
• SITXCCS007 – Enhance customer service experiences
• SITXFSA004 – Develop and implement a food safety program
• SITXWHS001 – Participate in safe work practices

*Elective units for this qualification are current at the time of publication and are subject to change.

Work-Based Training (WBT)

200 hours consisting minimum of 48 complete service periods/shifts with a combination of breakfast, lunch, dinner, and special functions.

Age Requirements

All students must be at least 18 years of age or above at the time of the course commencement to study at Mervic College.

English Language Requirements

Mervic approved LLN (ACSF level 3) or an English Placement Test;

OR

General English with Intermediate level achieved;

OR

Mature-age candidates with relevant industry experience

Academic Requirements

Completion of Year 11 or higher.

Pre-Training Review

All students are required to undertake a pre-training review that aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, and relevant experience.

Qualification Recognition

Qualifications offered by Mervic College are based on the principles, guidelines, and standards set by the Australian Qualifications Framework (AQF) and VET Quality Framework (VQF) and are nationally recognised.