Certificate IV in Commercial Cookery
| National Course Code: | SIT40516 |  |
| CRICOS Code: | 092892G | |
| Delivery Mode: | Face to Face |
Description
The Certificate IV in Commercial Cookery is designed for learners who want to start a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of; kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control processes, financial management and advanced catering control. 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 is suitable for an Australian Apprenticeship pathway. It also provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Entry Requirements
Duration
This course is offered full time over 1.5 year or 64 weeks including holidays on a full time basis for 20 hours per week face to face for 54 weeks. Students need to gain competency in 33 units (26 core units and 7 elective units) to successfully complete this course
Fees
Course fee and itemized fee details are available on http://acumen.edu.au/fees-and-charges/ Payment plan option is available to students.
Recognition of Prior Learning (RPL)
Recognition of Prior Learning (RPL) and Credit Transfer – Learners with prior learning and work experience can apply for Recognition of Prior Learning. Learners who have completed corresponding units of competency and/or units contained within the packaging rules can apply for Credit Transfer.
Assessment Methods
Teaching is conducted in the classroom as well as in training kitchen when required to simulate real work environment. The delivery may include face to face teaching, lectures, discussions, field trips, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to Training Kitchen and Restaurant located at 101 Glengala Road, Sunshine West, Victoria, Australia.
Assessments comprise of written assignments and project works
Units
Certificate IV in Commercial Cookery |
|---|
| SITXFSA001 – Use hygienic practices for food safety |
| BSBCMM201 – Communicate in the workplace |
| SITXFSA002 – Participate in safe food handling practices |
| BSBWOR203 – Work effectively with others |
| SITXWHS001 – Participate in safe work practices |
| SITXCOM005 – Manage conflict |
| BSBSUS401 – Implement and monitor environmentally sustainable work practices |
| SITXINV001 – Receive and store stock |
| SITXINV002 – Maintain the quality of perishable items |
| SITHKOP005 – Coordinate cooking operations |
| SITHCCC001 – Use food preparation equipment |
| SITHCCC020 – Work effectively as a cook |
| 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 |
| SITHCCC014 – Prepare meat dishes |
| SITHCCC013 – Prepare seafood dishes |
| SITHCCC019 – Produce cakes, pastries and breads |
| SITHPAT006 – Produce desserts |
| SITHCCC018 – Prepare food to meet special dietary requirements |
| SITHKOP002 – Plan and cost basic menus |
| SITHKOP004 – Develop menus for special dietary requirements |
| SITXHRM001 – Coach others in job skills |
| SITXHRM002 – Roster staff |
| SITXWHS002- Identify hazards,assess and control safety risks |
| SITXCCS007 – Enhance the customer service experience |
| SITXMGT001 – Monitor work operations |
| BSBDIV501 – Manage diversity in the workplace |
| SITXHRM003 – Lead and manage people |
| SITXWHS003 – Implement and monitor work health and safety practices |