Certificate IV in Commercial Cookery - SIT40516 - Admission | Skilled Visa | Sponsored Jobs | RPL
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Certificate IV in Commercial Cookery - SIT40516

Offered By

Bright College Australia (RTO: 40202)

Qualification Name

Certificate IV in Commercial Cookery

Qualification Code and Units of Competency

SIT40516

Qualification Description

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. Possible job titles include:
- chef
- chef de partie.

Licensing/Regulatory Information
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging 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

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