SIT40516 Certificate IV in Commercial Cookery
Course Details
- Course Code And Title :
- SIT40516 Certificate IV in Commercial Cookery
- Recognition :
- Nationally Recognised
- Duration :
- 6 - 18 months
- Course Type :
- Full Qualification
- Study mode :
- Workplace Delivery and Assessment
- Start Date :
- Start Anytime
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 |
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.
