CERTIFICATE IV IN COMMERCIAL COOKERY

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SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

Course Information
This course will enable you to develop the necessary competency and knowledge in cookery to lead a team. Also, you will learn to implement operational plans and food safety programs, and acquire skills in people management, inventory control and budgeting.

Duration
40* teaching weeks and 240 hours of work placement.

Entry Requirements
IELTS 5.0 or completed Upper-Intermediate at CCEB. Pre-requisite is SIT30816 Certificate III in Commercial Cookery.

Timetable: (subject to change)
Total of 33 units

Course Delivery
Classroom based learning with a blended delivery combining face-to-face sessions, group activities, practical demonstrations and independent learning with trainer support available.  Practical training and assessment in commercial kitchens.

Course Overview
§ Study requirements: Total of 33 core unit

26 CORE UNITS

Implement and monitor environmentally sustainable
work practices
Use food preparation equipment
Produce dishes using basic methods of cookery
Develop menus for special dietary requirements
Produce appetisers and salads
Produce stocks, sauces and soups
Produce vegetable, fruit, egg and farinaceous dishes
Produce poultry dishes
Produce seafood dishes
Produce meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Produce desserts
Maintain the quality of perishable items
Use Hygienic practices for food safety
Participate in safe food handling practices
Work effectively as a cook
Coordinate cooking operations
Monitor work operations
Coach others in job skills
Plan and cost basic menus
Manage finances within a budget
Lead and manage people
Manage conflict
Manage diversity in the workplace
Implement and monitor work health and safety practices

 

4 ELECTIVE UNITS

Provide first aid
Produce sushi
Produce Asian appetisers and snacks
Design and produce sweet buffet showpieces
Produce and serve food for buffets
Provide responsible service of alcohol
Clean kitchen premises and equipment

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