SIT40516 Certificate IV in Commercial Cookery in AU - Study in Pty Ltd

SIT40516 Certificate IV in Commercial Cookery

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Qualification Name: Certificate IV in Commercial Cookery (Release 1)

Qualification Code: SIT40516

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

This qualification mirrors the role of commercial cooks who have an administrative or team leading role in the kitchen. They work autonomously or with restricted direction from others and use carefulness to take care of non-routine issues. This capability gives a pathway to work in associations, for example, eateries, inns, clubs, bars, bistros, and cafés, or to maintain a private venture in these sectors.

You can achieve this qualification with the help of Study In Pty Ltd for an excellent experience.

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STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade

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Why study the SIT40516 Certificate IV in Commercial Cookery?

The SIT40516 Certificate IV in Commercial Cookery program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely.

This SIT40516 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry.

Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

  1. 1
    Get your skills recognised

    The Certificate IV in Commercial Cookery reflects the skills and knowledge of an individual working as a commercial cook and provides supervision and team-leading and guidance in the kitchen. Commercial cooks work independently, or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.

  2. 2
    What evidence you need ?

    You should give a scope of proof to help your assessor to settle on a choice about your skill. The sorts of proof you might be approached to give can include:

    • Recordings or photographs of your work.
    • Proof of abroad capabilities.
    • Transcripts or appraisals from related past capabilities.
    • Apprenticeship papers.
    • ID
    • Resume
    • Payslips/work contract/ABN if independently employed
    • Letter of Employment
    • Current work contracts
    • Letters of reference.
    • Statements/solicitations and stock requests
    • Temperature sheets
    • Booking sheets/appointment setting sheets
    • Cleaning plans
    • Kitchen station task list
    • OHS necessities
    • Approaches and methodology
    • Nourishment administration wellbeing structures
    • Preparation sheets
    • Menus and plans
  3. 3
    What are the Potential Job Opportunities?

    For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

    • Chef
    • Chef de partie
    • Sous Chef
    • Banquet Chef
    • Pastry Chef
    • Food Production Manager
    • Private Club and Resort Manager
  4. 4
    Packaging Rules

    33 units must be completed:

    • 26 core units
    • 7 elective units, consisting of:
    • 7 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course

    The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

    Core units 

    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 Units 

    Asian Cookery 

    SITHASC002

    Prepare Asian appetisers and snacks

    SITHASC003

    Prepare Asian stocks and soups

    SITHASC004

    Prepare Asian sauces, dips and accompaniments

    SITHASC005

    Prepare Asian salads

    SITHASC006

    Prepare Asian rice and noodles

    SITHASC007

    Prepare curry pastes and powders

    SITHASC008

    Prepare Asian cooked dishes

    SITHASC009

    Prepare Asian desserts

    SITHASC010

    Prepare Japanese cooked dishes

    SITHASC011

    Prepare sashimi

    SITHASC012

    Prepare sushi

    SITHASC013

    Produce Japanese desserts

    SITHASC014

    Prepare dim sum

    SITHASC015

    Prepare Chinese roast meat and poultry dishes

    SITHASC016

    Prepare tandoori dishes

    SITHASC017

    Prepare Indian breads

    SITHASC018

    Prepare Indian sweetmeats

    SITHASC019

    Prepare Indian pickles and chutneys

    Client and Customer Service 

    CHCAGE001

    Facilitate the empowerment of older people

    SITXCCS006

    Provide service to customers

    SITXCCS007

    Enhance customer service experiences

    Commercial Cookery and Catering 

    SITHCCC004

    Package prepared foodstuffs

    SITHCCC009

    Produce cook-chill and cook-freeze foods

    SITHCCC010

    Re-thermalise chilled and frozen foods

    SITHCCC015

    Produce and serve food for buffets

    SITHCCC016

    Produce pates and terrines

    SITHCCC017

    Handle and serve cheese

    SITHCCC021

    Prepare specialised food items

    SITHCCC022

    Prepare portion-controlled meat cuts

    Computer Operations and ICT Management 

    BSBITU202

    Create and use spreadsheets

    BSBITU301

    Create and use databases

    BSBITU306

    Design and produce business documents

    Finance 

    BSBFIA401

    Prepare financial reports

    SITXFIN002

    Interpret financial information

    First Aid 

    HLTAID003

    Provide first aid

    Food and Beverage 

    SITHFAB002

    Provide responsible service of alcohol

    SITHFAB003

    Operate a bar

    SITHFAB005

    Prepare and serve espresso coffee

    SITHFAB007

    Serve food and beverage

    SITHFAB014

    Provide table service of food and beverage

    Food Safety 

    SITXFSA003

    Transport and store food

    SITXFSA004

    Develop and implement a food safety program

    Human Resource Management 

    SITXHRM002

    Roster staff

    TAEASS301B

    Contribute to assessment

    TAEDEL301A

    Provide work skill instruction

    TAEDEL404A

    Mentor in the workplace

    Inventory 

    SITXINV001

    Receive and store stock

    SITXINV003

    Purchase goods

    SITXINV004

    Control stock

    Kitchen Operations 

    SITHKOP003

    Plan and display buffets

    SITHKOP006

    Plan catering for events or functions

    Patisserie 

    SITHPAT002

    Produce gateaux, torten and cakes

    SITHPAT005

    Produce petits fours

    SITHPAT007

    Prepare and model marzipan

    SITHPAT008

    Produce chocolate confectionery

    SITHPAT009

    Model sugar-based decorations

    SITHPAT010

    Design and produce sweet buffet showpieces

    Work Health and Safety 

    SITXWHS002

    Identify hazards, assess and control safety risks

    Working in Industry 

    SITHIND002

    Source and use information on the hospitality industry

    Qualification Mapping Information

    No equivalent qualification.

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