The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges. 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.
It is essential that international students must exhibit a strong command of the English language.
Undertaken one of the following English Language Tests and met the minimum score:
if the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Vocational Careers Institute (VCI).
The student’s Education Agent can manage the English Proficiency Exam on behalf of VCI.
Australian Permanent Residents
Once students have completed the SIT40516 Certificate IV in Commercial Cookery, they will be able to seek employment as a chef or chef de partie or undertake further studies.
In order to gain the certificate, 33 units must be completed for this qualification
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||Core|
|SITHCCC001||Use food preparation equipment||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|SITHCCC006||Prepare appetisers and salads||Core|
|SITHCCC007||Prepare stocks, sauces and soups||Core|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC012||Prepare poultry dishes||Core|
|SITHCCC013||Prepare seafood dishes||Core|
|SITHCCC014||Prepare meat dishes||Core|
|SITHCCC018||Prepare food to meet special dietary requiremenmts||Core|
|SITHCCC019||Produce cakes, pastries and breads||Core|
|SITHCCC020||Work effectively as a cook||Core|
|SITHKOP002||Plan and cost basic menus||Core|
|SITHKOP004||Develop menus for special dietary requirements||Core|
|SITHKOP005||Coordinate cooking operations||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITXHRM001||Coach others in job skills||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITHCCC003||Prepare and present sandwiches||Elective|
|SITHCCC004||Package prepared foodstuffs||Elective|
|SITHCCC016||Produce pates and terrines||Elective|
|SITHCCC017||Handle and serve cheese||Elective|
|SITXCCS006||Provide service to customers||Elective|
|SITXCCS007||Enhance customer service experiences||Elective|
|SITHKOP001||Clean kitchen premises and equipment||Elective|
RPL is the assessment process for recognizing competencies gained through previous learning, work and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact VCI prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.