SIT40516-Certificate IV in Commercial Cookery
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.
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.
Student must be at least 18 years of age or above at the time of course commencement to study at BLC.
Domestic/485 visa holders students applying for Certificate IV level will need satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher qualification.
To enrol into this course with BLC, international students, applying either off-shore or on-shore, must satisfy one of the following requirements:
- Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts
- Must be working in the capacity of trainee cook in a commercial kitchen in hospitality industry at least 15 hours per week and will continue working for the whole duration of the course.
- Prospective students must be able to handle meat, seafood, poultry and diary.
All student will undertake pre-training review which aims to identify their training needs through questions on previous education or training, basic computing skills and interview conducted by BLC enrolment officer.
Interview also aims to identify possible RPL opportunities.
Through pre-training review student will demonstrate that they have necessary skills to successfully complete the course
Language, Literacy and Numeracy test (LLN)
All students are required to undertake a language, literacy and numeracy (LLN) test mapped at ACSF level 3+ conducted by Blue Lotus College (BLC).
Candidates undertaking this course must possess sound Numeracy skills since they will be required to do calculations, make recipe cards and complete menu costing.
This industry-relevant course will prepare students’ with skills and knowledge to work in the hospitality in the capacity of:
- Chef de partie
After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of hospitality.
In order to achieve qualification students must complete the following 33 units of competency which includes 26 core units and 7 elective units.
|SITXFSA001||Use hygienic practices for food safety (*prerequisite unit)|
|SITXFSA002||Participate in safe food handling practices|
|*SITXINV002||Maintain the quality of perishable items|
|*SITHCCC005||Prepare dishes using basic methods of cookery|
|*SITHCCC001||Use food preparation equipment|
|SITXHRM001||Coach others in job skills|
|*SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|*SITHCCC007||Prepare stocks, sauces and soups|
|*SITHCCC013||Prepare seafood dishes|
|*SITHCCC014||Prepare meat dishes|
|*SITHCCC006||Prepare appetisers and salads|
|SITHKOP002||Plan and cost basic menus|
|*SITHCCC012||Prepare poultry dishes|
|*SITHCCC019||Produce cakes, pastries and breads|
|*SITHCCC018||Prepare food to meet special dietary requirements|
|*SITHCCC020||Work effectively as a cook|
|*SITHKOP005||Coordinate cooking operations|
|BSBDIV501||Manage diversity in the workplace|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITHKOP004||Develop menus for special dietary requirements|
|SITXFIN003||Manage finances within a budget|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXWHS001||Participate in safe work practices|
|*SITHKOP001||Clean kitchen premises and equipment|
|SITHIND002||Source and use information on the hospitality industry|
|SITXCCS007||Enhance customer service experiences|
|BSBSUS211||Participate in environmentally sustainable work practices|
|BSBTWK201||Work effectively with others|
|SITXFSA004||Develop and implement a food safety program|
*= All these units can only be completed after completing SITXFSA001 Use hygienic practices for food safety
This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency and students are marked “Competent” or “Not yet competent”.
Typical assessment methods will include written questions, case studies, role plays, skills demonstration, work-placement activities and third-party report.