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SIT40516 Certificate IV in Commercial Cookery
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For a free skill checkQualification 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.
How STUDYIN can help You?
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
Book an online appointment to discuss further.
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.
- 1Get 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.
- 2What 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
- 3What 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
- 4Packaging 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.
Related Other Qualification
- SIT20316 Certificate II in Hospitality
- SIT20416 Certificate II in Kitchen Operations
- SIT30616 Certificate III in Hospitality
- SIT30716 Certificate III in Hospitality (Restaurant Front of House)
- SIT30816 Certificate III in Commercial Cookery
- SIT30916 Certificate III in Catering Operations
- SIT31016 Certificate III in Patisserie
- SIT40416 Certificate IV in Hospitality
- SIT40716 Certificate IV in Patisserie
- SIT50316 Diploma of Event Management
- SIT50416 Diploma of Hospitality Management
- SIT60316 Advanced Diploma of Hospitality Management
