Course Overview

This qualification reflects the role of chefs who have a supervisory or team-leading role in the kitchen. Upon completing the course, they will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

AT A GLANCE

Course CRICOS Code : 109594H

DELIVERY METHOD

On Campus- ​
​On Campus – Ground Floor, 191-195 Ryrie St, Geelong VIC 3220

DURATION

100 Weeks

Tuition Fee

$15,000

RESOURCE MATERIAL FEE

$499

COURSE STRUCTURE

To attain the Certificate IV in Commercial Cookery, 33 units must be achieved, consisting of 27 core and 6 elective units below:

No	Unit Code	Unit Title	Core / Elective
1	SITHCCC023	Use food preparation equipment	Core
2	SITHCCC027	Prepare dishes using basic methods of cookery	Core
3	SITHCCC028	Prepare appetisers and salads	Core
4	SITHCCC029	Prepare stocks, sauces and soups	Core
5	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
6	SITHCCC031	Prepare vegetarian and vegan dishes	Core
7	SITHCCC035	Prepare poultry dishes	Core
8	SITHCCC036	Prepare meat dishes	Core
9	SITHCCC037	Prepare seafood dishes	Core
10	SITHCCC041	Produce cakes, pastries and breads	Core
11	SITHCCC042	Prepare food to meet special dietary requirements	Core
12	SITHCCC043	Work effectively as a cook	Core
13	SITHKOP010	Plan and cost recipes	Core
14	SITHKOP012	Develop recipes for special dietary requirements	Core
15	SITHKOP013	Plan cooking operations	Core
16	SITHKOP015	Design and cost menus	Core
17	SITHPAT016	Produce desserts	Core
18	SITXCOM010	Manage conflict	Core
19	SITXFIN009	Manage finances within a budget	Core
20	SITXFSA005	Use hygienic practices for food safety	Core
21	SITXFSA006	Participate in safe food handling practices	Core
22	SITXFSA008	Develop and implement a food safety program	Core
23	SITXHRM008	Roster staff	Core
24	SITXHRM009	Lead and manage people	Core
25	SITXINV006	Receive, store and maintain stock	Core
26	SITXMGT004	Monitor work operations	Core
27	SITXWHS007	Implement and monitor work health and safety practices	Core
28	SITHCCC040	Prepare and serve cheese	Elective
29	SITHKOP014	Plan catering for events or functions	Elective
30	SITXCCS014	Provide service to customers	Elective
31	SITXFSA007	Transport and store food	Elective
32	SITXHRM010	Recruit, select and induct staff	Elective
33	SITXWHS006	Identify hazards, assess and control safety risks	Elective

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ENTRY FOR THIS COURSE

• Minimum 18 years of age at the time of commencement
• Successful completion of Australian Equivalent Year 10 qualification or higher
• Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.

In addition,

• Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
• Should have basic computer and MS Office skills (Word, Excel and Power Point)

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RPL/CREDIT TRANSFER

Recognition of prior learning (RPL)
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).

FIND OUT MORE

Credit Transfer
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

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PATHWAYS

Pathways into the qualification

Individuals may enter Certificate IV in Kitchen Management with limited or no vocational experience and without a lower-level qualification.

Pathways from the qualification

After achieving Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management, or other Diploma qualifications within the Hospitality training package.

EMPLOYMENT PATHWAY

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

• Possible job title includes – chef

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ASSESSMENT METHODS

Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports

TAKE THE NEXT STEPS

ENQUIRE HERE

Enrol now

DOWNLOADS

Download our Course Flyer

FOR MORE PLEASE VISIT

training.gov.au

MYSKILLS.gov.au