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SIT40516 Certificate IV in Commercial Cookery

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Our nationally recognised Certificate IV in Commercial Cookery provides comprehensive training in cookery with an emphasis in supervisory or team leading roles in the kitchen. Refine your culinary skills and learn practical skills in food preparation and presentation, health and safety procedures, staff and operations management.

Applicants must:

Be 18 years or over
Be sufficiently proficient in English (read, write and speak) to be able to work successfully in a highly regulated environment
Have satisfactorily completed a minimum of year 12 or equivalent

Pre Training Review (PTR)

A pre-training interview would be conducted with the applicant by a AtoZ RPL representative. This interview will help us identify your prior experience, existing knowledge, skills, and suitability for the course. Pre Training Review will be valuable in determining additional support and/or reasonable adjustment required for you to successfully complete the course.

Language, Literacy & Numeracy

Applicants must undertake a language, literacy, and numeracy assessment during their induction session prior to beginning the qualification. Results will be assessed on an individual level by the assessor.

Depending upon the level of support required for the language, literacy, or numeracy an alternative training and assessment methods may be used or the learners will be recommended to pursue the Foundation Skills program, which will help them fulfill the LLN gap and achieve the qualification.

Core unit

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, sauces and 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

SITXFSA001 Use hygienic practices for food safety

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 unit

SITHCCC015 Produce and serve food for buffets

SITXINV001 Receive and store stock

SITHCCC003 Prepare and present sandwiches

SITHFAB005 Prepare and serve espresso coffee

SITHFAB007 Serve food and beverage

SITHFAB014 Provide table service of food and beverage

SITXCCS006 Provide service to customers

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