SIT40516 Certificate IV in Commercial Cookery

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

33 units are required for award of this qualification including:
26 core units & 7 elective units.

Course Fees

  • $5 Concessional+
  • $10 Non-Concessional+
  • FFS Price**

For a breakdown of the applicable fees, please see our Schedule of Fees.

+ QLD Government funded pricing only. For further information, please click here.

**Please enquire for FFS pricing

Course Duration & Method of Delivery​

At SERO Institute we work with individuals and companies to offer a range of flexible delivery options. Delivered direct to you through our online learning system, via workbooks, in workshops or in a classroom this course is nationally recognised and fully supported by a dedicated trainer.

This course will be delivered and assessed in 62-93 weeks, depending on delivery.

Entry Requirements

The are no pre-requisites for entry into this course however, candidates are required to complete a Language, Literacy and Numeracy Assessment at application for admission which is used to determine the level of support (if any) that may be required or adjustment needed to the training plan on enrolment.

Vocational Placement

48 Shifts in industry required.

Course Features

Units

33

Language

English

Skill Level

Entry

Assessments

Yes

Units

SITXFSA001 – Use Hygiene practices for food safety must be completed prior delivery of units with *

Unit 1.1:   BSBDIV501 Manage Diversity in the workplace

Unit 1.2:   BSBSUS401 Implement and monitor environmentally sustainable work practices

Unit 1.3:   SITHCCC001 Use food preparation equipment*

Unit 1.4: SITHCCC005 Prepare dishes using basic methods of cookery*

Unit 1.5: SITHCCC006 Prepare appetisers and salads*

Unit 1.6:  SITHCCC007 Prepare stocks, sauces and soups*

Unit 1.7: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*

Unit 1.8: SITHCCC012 Prepare poultry dishes*

Unit 1.9: SITHCCC013 Prepare seafood dishes*

Unit 1.10: SITHCCC014 Prepare meat dishes*

Unit 1.11: SITHCCC018 Prepare food to meet special dietary requirements*

Unit 1.12: SITHCCC019 Produce cakes, pastries and breads*

Unit 1.13: SITHCCC020 Work effectively as a cook*

Unit 1.14: SITHKOP002 Plan and cost basic menus*

Unit 1.15: SITHKOP004 Develop menus for special dietary requirements

Unit 1.16: SITHKOP005 Coordinate cooking operations*

Unit 1.17: SITHPAT006 Produce desserts*

Unit 1.18: SITXCOM005 Manage conflict

Unit 1.19: SITXFIN003 Manage finances within a budget

Unit 1.20: SITXFSA001 Use hygienic practices for food safety

Unit 1.21: SITXFSA002 Participate in safe food handling practices

Unit 1.22: SITXHRM001 Coach others in job skills

Unit 1.23: SITXHRM003 Lead and manage people

Unit 1.24: SITXINV002 Maintain the quality of perishable items*

Unit 1.25: SITXMGT001 Monitor work operations

Unit 1.26: SITXWHS003 Implement and monitor work health and safety practices

Unit 2.1: SITXCCS006 Provide service to customers

Unit 2.2: BSBFIA401 Prepare financial reports

Unit 2.3: SITXFIN002 Interpret financial information

Unit 2.4: SITXFSA004 Develop and implement a food safety program

Unit 2.5: SITXHRM002 Roster staff    

Unit 2.6: TAEDEL301 Provide work skill instruction

Unit 2.7: TAEDEL404 Mentor in the workplace

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