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 as a commercial cook in organisations such as restaurants, hotels clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
• Chef
Chef de partie
Subjects in this qualification
BSBDIV501 Manage diversity in the workplace
BSBSUS301 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
SITXINV202 Maintain the quality of perishable items *
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
*Prerequisite is SITXFSA001 Use hygienic practices for food safety
Elective Subjects
Plus, a minimum of 6 elective subjects are required to gain the certificate.
These 6 elective subjects can be chosen from the following units of competency
SITHCCC003 Prepare and present sandwiches*
SITHCCC017 Handle and serve cheese*
SITHCCC015 Produce and serve food for buffets*
SITHCCC021 Produce specialised food items*
SITHCCC002 Prepare and present simple dishes*
SITXINV001 Receive and store stock
SITXINV003 Purchase goods
SITXINV004 Control stock
SITXHRM002 Roster staff
*Prerequisite is SITXFSA001 Use hygienic practices for food safety
Please note more than 6 elective units can be chosen but each extra elective may incur an extra cost to the candidate.
Important Information
Any other elective unit the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.
This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.
Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.
Please contact Culinary Solutions Australia for more information to discuss your individual requirements.
Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.
To apply for this qualification please download and complete the Enrolment Form below and return to:
Culinary Solutions Australia
Unit 2/3 Austral Place
Hallam
Victoria 3803
Or email to info@culinarysolutions.com.au
