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Our LocationLevel 1, 333 Adelaide St, Brisbane City, QLD 4000

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Course Features

Duration 78 Weeks
Certificate Yes
Assessments Yes

SIT40516 - CRICOS 093920A

Certificate IV in Commercial Cookery

The SIT40516 Certificate IV in Commercial Cookery 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 and chef de partie, and No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

The course runs over 78 weeks with 25 hours per week. Students who successfully complete this course may continue with further study at Diploma of Hospitality or Diploma or Advanced Diploma level in business and/or Leadership and Management at CTI.

 

For further information on this course including study options and locations, download the course guide.


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Unit Cluster 1: Work Safety, Supplementary, Kitchen & HR Management 1

  • SITHCCC020 Work effectively as a cook (Industry Log Book Introduction and Discussion for completion requirements)
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHCCC001 Use food preparation equipment
  • SITXHRM003 Lead and manage people
  • SITXHRM001 Coach others in job skills

 

Unit Cluster 2: Kitchen Skills 2

  • SITHCCC006 Prepare appetizers and salads
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC007 Prepare stocks, sauces and soups

 

Unit Cluster 3: Management Skills 3

  • SITHKOP005 Coordinate cooking operations
  • SITHKOP002 Plan and cost basic menus
  • SITXINV001 Receive and store stock
  • SITXFIN003 Manage finances within a budget

 

Unit Cluster 4: Kitchen Skills 4

  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC018 Prepare food to meet special dietary requirements

 

Unit Cluster 5: Management & Supplementary Skills 5

  • SITXMGT001 Monitor work operations
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHIND002 Source and use information on the hospitality industry
  • BSBSUS401 Implement and monitor environmentally sustainable work practices

 

Unit Cluster 6: Kitchen Skills 6

  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITXHRM001 Coach others in job skills (Cultural Dish Presentation)
  • Mid Term/Practice Exam

 

Unit Cluster 7: Management & Supplementary Skills 7

  • SITXCOM005 Manage conflict
  • BSBDIV501 Manage diversity in the workplace
  • SITXHRM002 Roster staff
  • SITHCCC017 Handle and serve cheese
  • SITHFAB002 Provide responsible service of alcohol
  • SITHKOP005 Coordinate cooking operations (Theory)/Holistic Final Function Planning

 

Unit Cluster 8: Kitchen & Management Skills 8

  • SITHPAT006 Produce desserts
  • SITHCCC019 Produce cakes, pastries and breads
  • SITXHRM001 Coach others in job skills (Cultural Dish Presentation)
  • SITHCCC020 Work effectively as a cook

 

Unit Cluster 9: Kitchen & Management Skills

  • Final Exam (3 course plate up)

Duration

78 weeks

(68 weeks study + 10 weeks break)

 

Intake Dates

Please contact college staff for intake dates.

 

Entry Requirements

  • An overall equivalent IELTS 5.5 or equivalent and above
  • 18 years and above with a High School Certificate (Year 12)
  • A verified copy of qualifications & transcripts is required to accompany your application
  • Qualification & transcripts need to be verified by CTI’s approved student recruitment agent to confirm their genuine status.

 

Study Requirement

Students enrolled in the Certificate IV in Commercial Cookery course must complete a mandatory work placement of 60 shifts. Students are required to source their own work placements.

 

Course Pathways

In this role commercial cooks 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. Qualification pathways include work in organisations such as restaurants, hotels, clubs, pubs, cares and coffee shops, or to run a small business in these sectors.

Students successfully completing this course may study Diploma of Hospitality at CTI or Diploma or Advanced Diploma level in business and/or Leadership and Management. Individuals can also progress to other qualifications in any service industry field or advance to study at a university of their choice.


* Work experience and/or job placements are not guaranteed.


Career Outcomes

  • Chef
  • Chef de Partie

 

Fees

Please contact college staff for fees.

 

Training & Assessment Strategy

Please click here to download T&A Strategy for the course.