SIT40516

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.

 

DURATION

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.


ENTRY REQUIREMENTS

There are no entry requirements for this qualification.


 

LICENCING

There is no licencing requirement for this qualification.


PATHWAYS

A possible training pathway for a student completing this qualification could be the following:

Diploma Qualifications

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

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
* Chef De Partie
* Chief cook


 

COURSE CONTENT

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

BSBDIV501

BSBSUS401

 

Core/Elective

Core 

Core

Unit Title

Manage diversity in the workplace

Implement and monitor environmentally sustainable work practices

 

SITHCCC001

SITHCCC005

SITHCCC006

SITHCCC007

SITHCCC008

SITHCCC012

SITHCCC013

SITHCCC014

SITHCCC018

SITHCCC019

SITHCCC020

SITHKOP002

SITHKOP004

SITHKOP005

SITHPAT006

SITXCOM005

SITXFIN003

SITXFSA001

SITXFSA002

SITXHRM001

SITXHRM003

SITXINV002

SITXMGT001

SITXWHS003

SITXCCS007

SITHCCC015

BSBFIA401

HLTAID003

SITXFSA004

SITHKOP006

TAEDEL301

Use food preparation equipment

Prepare dishes using basic methods of cookery

Prepare appetisers and salads

Prepare stocks, sauces and soups

Prepare vegetable, fruit, egg and farinaceous dishes

Prepare poultry dishes

Prepare seafood dishes

Prepare meat dishes

Prepare food to meet special dietary requirements

Produce cakes, pastries and breads

Work effectively as a cook

Plan and cost basic menus

Develop menus for special dietary requirements

Coordinate cooking operations

Produce desserts

Manage conflict

Manage finances within a budget

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Lead and manage people

Maintain the quality of perishable items

Monitor work operations

Implement and monitor work health and safety practices

Enhance customer service experiences

Produce and serve food for buffets

Prepare financial reports

Provide first aid

Develop and implement a food safety program

Plan catering for events or functions

Provide work skill instruction

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Elective

Elective

Elective

Elective

Elective

Elective

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.


 

ACCREDITATION

Upon successful completion of the required 33 units, you will be awarded SIT40516 Certificate IV in Commercial Cookery.


 

DELIVERY METHODS

 

The course is delivered over 1650 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).