Certificate IV in Commercial Cookery

Course Structure and Content

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.

On successful completion of this course the students would be awarded the SIT40516 Certificate IV in Commercial Cookery which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality (Commercial Cookery).

Core Units

• Coach others in job skills
• Coordinate cooking operations *
• Develop menus for special dietary requirements
• Implement and monitor environmentally sustainable work practices
• Implement and monitor work health and safety practices
• Lead and manage people
• Maintain the quality of perishable items *
• Manage conflict
• Manage diversity in the workplace
• Manage finances within a budget
• Monitor work operations
• Participate in safe food handling practices
• Plan and cost basic menus
• Prepare appetisers and salads *
• Prepare dishes using basic methods of cookery *
• Prepare food to meet special dietary requirements *
• Prepare meat dishes *
• Prepare poultry dishes *
• Prepare seafood dishes *
• Prepare stocks, sauces and soups *
• Prepare vegetable, fruit, eggs and farinaceous dishes *
• Produce cakes, pastries and breads *
• Produce desserts *
• Use food preparation equipment *
• Use hygienic practices for food safety
• Work effectively as a cook *

Elective Units

• Apply knowledge of WHS legislation in the workplace
• Control stock
• Participate in environmentally sustainable work practices
• Participate in safe work practices
• Produce and serve food for buffets *
• Receive and store stock
• Work effectively with others

*Prerequisite is Use hygienic practices for food safety