This qualification reflects the roles of commercial cooks who have a leadership, supervisory or team leading role in the kitchen. Individuals operate independently or with limited guidance from others and use discretion to solve non- routine problems.
Candidates have a total of 2 years to complete the Certificate IV, however, based on a study commitment of 32-35 hours a week, candidates are able to complete this in 12 months.
There are no entry requirements for this qualification.
There is no licencing requirement for this qualification.
A possible training pathway for a student completing this qualification could be the following:
SIT50416 Diploma of Hospitality Management
Advanced Diploma Qualifications
* SIT60316 Advanced Diploma of Hospitality Management
After achieving the SIT40516 Certificate IV in Commercial Cookery candidates may pathway into the Diploma of Hospitality Management (SIT50416) or a Diploma within another Industry area.
These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.
Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.
Employment outcomes may include the following role/s:
* Food and beverage Manager
* Chef De Partie
* Chief cook
Thirty-Three (33) units are required for award of this qualification including:
* Twenty-Six (26) are core units
* Seven (7) are elective units
The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide are 600-2400 Hours.
On successful completion of the following 33 units you will have attained the SIT40516 Certificate IV in Commercial Cookery.
The following tables outline the Units of Competencies and FMedge subjects available for this Qualification.
|Unit Code||Unit Title||Core /Elective|
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||Core|
|SITHCCC001||Use food preparation equipment||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|SITHCCC006||Prepare appetisers and salads||Core|
|SITHCCC007||Prepare stocks, sauces and soups||Core|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Core|
|SITHCCC012||Prepare poultry dishes||Core|
|SITHCCC013||Prepare seafood dishes||Core|
|SITHCCC014||Prepare meat dishes||Core|
|SITHCCC018||Prepare food to meet special dietary requirements||Core|
|SITHCCC019||Produce cakes, pastries and breads||Core|
|SITHCCC020||Work effectively as a cook||Core|
|SITHKOP002||Plan and cost basic menus||Core|
|SITHKOP004||Develop menus for special dietary requirements||Core|
|SITHKOP005||Coordinate cooking operations||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITXHRM001||Coach others in job skills||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITXCCS007||Enhance customer service experiences||Elective|
|SITHCCC015||Produce and serve food for buffets||Elective|
|BSBFIA401||Prepare financial reports||Elective|
|HLTAID003||Provide first aid||Elective|
|SITXFSA004||Develop and implement a food safety program||Elective|
|SITHKOP006||Plan catering for events or functions||Elective|
|TAEDEL301||Provide work skill instruction||Elective|
Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the SIT40516 Certificate IV in Commercial Cookery. Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.
Upon successful completion of the required 33 units, you will be awarded SIT40516 Certificate IV in Commercial Cookery.
The course is delivered over 600-2400 hours through a mix of structured face to face training on the job, and the completion of tasks and research that require additional exploration and development through self-directed learning.
The delivery model of the course allows for the student to set the time frame for completion with a guide of 3 weeks per unit of competency. Weekly contact with tutors and constant access to industry trainers and mentors assist participants build on the knowledge and skills developed with engagement with text, weekly tasks and unit assessments.
Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.
Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).