SIT40516 Course - Page Institute

SIT40516 Certificate IV in Commercial Cookery

Course Details

Unit of Competency: 33 Units

1.       

BSBDIV501

Manage diversity in the workplace

2.       

BSBSUS401

Implement and monitor environmentally sustainable work practices

3.       

SITHCCC001

Use food preparation equipment

4.       

SITHCCC005

Prepare dishes using basic methods of cookery

5.       

SITHCCC006

Prepare appetisers and salads

6.       

SITHCCC007

Prepare stocks, sauces and soups

7.       

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

8.       

SITHCCC012

Prepare poultry dishes

9.       

SITHCCC013

Prepare seafood dishes

10.    

SITHCCC014

Prepare meat dishes

11.    

SITHCCC018

Prepare food to meet special dietary requirements

12.    

SITHCCC019

Produce cakes, pastries and breads

13.    

SITHCCC020

Work effectively as a cook

14.    

SITHKOP002

Plan and cost basic menus

15.    

SITHKOP004

Develop menus for special dietary requirements

16.    

SITHKOP005

Coordinate cooking operations

17.    

SITHPAT006

Produce desserts

18.    

SITXCOM005

Manage conflict

19.    

SITXFIN003

Manage finances within a budget

20.    

SITXFSA001

Use hygienic practices for food safety

21.    

SITXFSA002

Participate in safe food handling practices

22.    

SITXHRM001

Coach others in job skills

23.    

SITXHRM003

Lead and manage people

24.    

SITXINV002

Maintain the quality of perishable items

25.    

SITXMGT001

Monitor work operations

 

1. SITXWHS003 Implement and monitor work health and safety practices 2. SITHFAB005 Prepare and serve espresso coffee 3. SITHCCC004 Package prepared foodstuffs 4. SITXCCS006 Provide service to customers 5. SITXINV001 Receive and store stock 6. SITXINV003 Purchase goods 7. SITXINV004 Control stock 8. SITXWHS002 Identify hazards, assess and control safety risks 9. SITHCCC011 Use cookery skills effectively Please note choice of electives will vary based on the employment outcome appropriate to a student’s needs, qualification requirement and our ability to deliver.

Common Questions

The qualification does not have any entry requirements. However, PAGE Institute requires applicant's to be employed in the hospitality industry at the time of application.

This course is subsidised by the Queensland Government under the Higher Level Skills Program. Click here to read the Factsheet.

You must

  • be 15 years of age or over
  • be an Australian Citizen/Permanent Resident, New Zealand Citizen, Humanitarian Visa Holder
  • be living in Queensland
  • have left school
  • nothave completed Certificate IV or higher-level course

The course will be delivered in your workplace using a combination of Face to Face Training and Recognition of Prior Learning.

RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit. 

 

RPL involves issuing organisations undertaking an assessment of each individual who applies to determine the extent to which that individual’s previous learning is equivalent to the learning outcomes of the components of the destination qualification.

  • Government Subsidised Students:

    All subsidised students are required to pay a co-contribution fee.

    PAGE Institute charges: $1/Unit (Non-concessional); 50cents/Unit (Concessional).

    Total unit of competency in this course: 33

 

  • Self-funded Students – Request for a cost and payment plan

The course delivery depends on the factors such as your current skills and experience as well as your knowledge of the hospitality industry.

In a typical scenario, the assessor will visit you in your workplace to determine your potential for RPL and the amount of training required for you to successfully achieve this qualification.

Based on the factors outlined above, it is very difficult for us to give you an exact timeframe. However, typically majority of our students finish their course between 6 – 18 months.

Request for our Free Course Guide for more information or simply call us if you have specific questions.