SIT40516 Certificate IV in Commercial Cookery
|Duration||78 weeks (1.5 years) – full-time or part-time distance, online or blended mode|
|Location||The training must be completed in an industry commercial kitchen with realistic ratios of kitchen staff to customers|
Mervic College’s Certificate IV in Commercial Cookery (SIT40516) course will provide students with the opportunity to learn all facets of working in a professional kitchen including selection, preparation, and cooking of different foods and techniques. Subjects covered include workplace hygiene procedures, and receiving and storing supplies as well as learning about quality control, stock control, catering revenue and costs, bulk cooking food safety, finance, and human resources.
Mervic College’s Certificate IV in Commercial Cookery provides graduates with 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.
This course aims to provide training and skill development in kitchen operations and effective management and equips the student for the role of a qualified cook.
Students will learn a broad range of culinary skills designed for working successfully in the commercial kitchens of restaurants, hotels, motels, clubs, cafes, coffee shops, and catering operations. The areas covered in this course develop an understanding of the various business streams within the Hospitality industry, working in a team, communication and interpersonal skills, marketing and selling skills, business operational skills, menu, and wage costs.
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.
- 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
- 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.
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;
General English with Intermediate level achieved;
Mature-age candidates with relevant industry experience
Completion of Year 11 or higher.
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.
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.
Course Tuition Fee
Subsidy: No government-funded places are available at the moment.
Special discounted fee: $7,500
Resources fee: $800 (covers uniform, student kit, learning resources, etc.)
NO APPLICATION OR ENROLMENT FEE
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