Certificate IV in Commercial Cookery

SIT40413 – Certificate IV in Commercial Cookery

Course Description

NRT

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.


Career Opportunities

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job titles include:

  • chef
  • chef de partie.

Learning Pathways

After achieving SIT40413 Certificate IV in Commercial Cookery, individuals could progress to SIT50313 Diploma of Hospitalit

Mode of Delivery

Recognition of Prior Learning (RPL )

Click here to learn more about Recognition of Prior Learning (RPL)

Entry Requirement

RPL Entry requirement- Vocational / life or work experience contact BTA for Free pre enrollment assessment

Location

Flexible RPL Assessment location- arrangement between candidate and assessor . ie. Candidate’s job site

Status

Superseded

Units of Competency

33 units must be completed:

  • 27 core units
  • 6 elective units, consisting of:
  • 6 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course
  • Core

    BSBDIV501A Manage diversity in the workplace

    BSBSUS301A Implement and monitor environmentally sustainable work practices

    HLTAID003 Provide first aid

    SITHCCC101 Use food preparation equipment *

    SITHCCC201 Produce dishes using basic methods of cookery *

    SITHCCC202 Produce appetisers and salads *

    SITHCCC203 Produce stocks, sauces and soups *

    SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

    SITHCCC301 Produce poultry dishes *

    SITHCCC302 Produce seafood dishes *

    SITHCCC303 Produce meat dishes *

    SITHCCC307 Prepare food to meet special dietary requirements *

    SITHCCC308 Produce cakes, pastries and breads *

    SITHCCC309 Work effectively as a cook *

    SITHKOP302 Plan and cost basic menus

    SITHKOP402 Develop menus for special dietary requirements

    SITHKOP403 Coordinate cooking operations *

    SITHPAT306 Produce desserts *

    SITXCOM401 Manage conflict

    SITXFIN402 Manage finances within a budget

    SITXFSA101 Use hygienic practices for food safety

    SITXFSA201 Participate in safe food handling practices

    SITXHRM301 Coach others in job skills

    SITXHRM402 Lead and manage people

    SITXINV202 Maintain the quality of perishable items *

    SITXMGT401 Monitor work operations

    SITXWHS401 Implement and monitor work health and safety practices

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

  • Elective units

  • Administration

    BSBRES401A Analyse and present research information

    BSBWRT401A Write complex documents

    Asian Cookery

    SITHASC202 Produce Asian appetisers and snacks *

    SITHASC203 Produce Asian stocks and soups *

    SITHASC204 Produce Asian sauces, dips and accompaniments *

    SITHASC205 Produce Asian salads *

    SITHASC206 Produce Asian rice and noodles *

    SITHASC207 Produce curry pastes and powders *

    SITHASC301 Produce Asian cooked dishes *

    SITHASC302 Produce Asian desserts *

    SITHASC303 Produce Japanese cooked dishes *

    SITHASC304 Produce sashimi *

    SITHASC305 Produce sushi *

    SITHASC306 Produce Japanese desserts *

    SITHASC307 Produce dim sum *

    SITHASC308 Produce Chinese roast meat and poultry dishes *

    SITHASC309 Produce tandoori dishes *

    SITHASC310 Produce Indian breads *

    SITHASC311 Produce Indian sweetmeats *

    SITHASC312 Produce Indian pickles and chutneys *

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    Client and Customer Service

    SITXCCS303 Provide service to customers

    SITXCCS401 Enhance the customer service experience

    Commercial Cookery and Catering

    SITHCCC104 Package prepared foodstuffs *

    SITHCCC205 Produce cook-chill and cook freeze foods *

    SITHCCC206 Rethermalise chilled and frozen foods *

    SITHCCC304 Produce and serve food for buffets *

    SITHCCC305 Produce pates and terrines *

    SITHCCC306 Handle and serve cheese *

    SITHCCC401 Produce specialised food items *

    SITHCCC402 Prepare portion-controlled meat cuts *

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    Communication and Teamwork

    BSBCMM401A Make a presentation

    Computer Operations and ICT Management

    BSBITU201A Produce simple word processed documents

    BSBITU202A Create and use spreadsheets

    BSBITU203A Communicate electronically

    BSBITU306A Design and produce business documents

    BSBWOR204A Use business technology

    Events

    SITXEVT401 Plan in-house events or functions

    Finance

    BSBFIA301A Maintain financial records

    BSBFIA302A Process payroll

    BSBFIA303A Process accounts payable and receivable

    BSBFIA401A Prepare financial reports

    SITXFIN401 Interpret financial information

    Food and Beverage

    SITHFAB201 Provide responsible service of alcohol

    SITHFAB202 Operate a bar *^

    SITHFAB204 Prepare and serve espresso coffee *

    SITHFAB304 Provide advice on beers, spirits and liqueurs ^

    SITHFAB305 Provide advice on Australian wines ^

    SITHFAB306 Provide advice on imported wines ^

    SITHFAB307 Provide table service of food and beverage *^

    SITHFAB308 Provide silver service *

    SITHFAB309 Provide advice on food

    SITHFAB310 Provide advice on food and beverage matching ^

    SITHFAB311 Provide gueridon service *

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    ^Prerequisite is SITHFAB201 Provide responsible service of alcohol

    Food Safety

    SITXFSA202 Transport and store food

    SITXFSA401 Develop and implement a food safety program

    Human Resource Management

    SITXHRM401 Roster staff

    TAEASS301B Contribute to assessment

    TAEDEL301A Provide work skill instruction

    TAEDEL404A Mentor in the workplace

    Inventory

    SITXINV201 Receive and store stock

    SITXINV301 Purchase goods

    SITXINV401 Control stock

    Kitchen Operations

    SITHKOP401 Plan and display buffets *

    SITHKOP404 Plan catering for events or functions

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    Management and Leadership

    BSBHRM403B Support performance-management processes

    BSBMGT405A Provide personal leadership

    Marketing and Public Relations

    SITXMPR401 Coordinate production of brochures and marketing materials

    SITXMPR403 Plan and implement sales activities

    SITXMPR404 Coordinate marketing activities

    Merchandising

    SIRXMER201 Merchandise products

    Patisserie

    SITHPAT302 Produce gateaux, torten and cakes *

    SITHPAT305 Produce petits fours *

    SITHPAT401 Prepare and model marzipan *

    SITHPAT402 Produce chocolate confectionery *

    SITHPAT403 Model sugar based decorations *

    SITHPAT404 Design and produce sweet buffet showpieces *

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    Quality and Innovation

    BSBINN201A Contribute to workplace innovation

    Small Business Management

    BSBSMB401A Establish legal and risk management requirements of small business

    BSBSMB403A Market the small business

    BSBSMB404A Undertake small business planning

    Work Health and Safety

    SITXWHS301 Identify hazards, assess and control safety risks

    Working in Industry

    CHCAC318B Work effectively with older people

    SITHIND201 Source and use information on the hospitality industry

    Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

    Caterer in small catering operation

    BSBSMB401A Establish legal and risk management requirements of small business

    BSBSMB403A Market the small business

    BSBSMB404A Undertake small business planning

    BSBWRT401A Write complex documents

    SITHKOP401 Plan and display buffets

    SITHKOP404 Plan catering for events or functions

    Chef de partie in a large hotel kitchen

    BSBWRT401A Write complex documents

    SITHCCC401 Produce specialised food items

    SITHKOP401 Plan and display buffets

    SITHKOP404 Plan catering for events or functions

    SITXFIN401 Interpret financial information

    SITXHRM401 Roster staff

    Chef in a cafe or small restaurant

    SITHFAB204 Prepare and serve espresso coffee

    SITHFAB309 Provide advice on food

    SITHKOP404 Plan catering for events or functions

    SITXCCS401 Enhance the customer service experience

    SITXFSA401 Develop and implement a food safety program

    SITXINV301 Purchase goods

    Kitchen supervisor in an aged care facility

    BSBITU306A Design and produce business documents

    CHCAC318B Work effectively with older people

    SITHKOP404 Plan catering for events or functions

    SITXHRM401 Roster staff

    SITXINV301 Purchase goods

    SITXINV401 Control stock

  • For more information please visit http://training.gov.au/Training/Details/SIT40413

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