Certificate IV in Commercial Cookery

Course Structure and Content

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

On successful completion of this course the students would be awarded the SIT50416 Diploma of Hospitality Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality.

Core Units

• Develop and manage quality customer service practices
• Enhance customer service experiences
• Establish and conduct business relationships
• Implement and monitor work health and safety practices
• Lead and manage people
• Manage conflict
• Manage diversity in the workplace
• Manage finances within a budget
• Manage operational plan
• Monitor work operations
• Prepare and monitor budgets
• Research and comply with regulatory requirements
• Roster staff

Elective Units

• Coordinate cooking operations*
• Participate in safe food handling practices
• 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 and serve food for buffets*
• Produce cakes, pastries and breads*
• Produce desserts*
• Use hygienic practices for food safety
• Work effectively as a cook*

*Prerequisite is Use hygienic practices for food safety