SIT40516 Certificate IV in Commercial Cookery

CRICOS Code: 094634K

After completion of Certificate III commercial cookery and /or Certificate III Patisserie, a student can study a further six months in Certificate IV Commercial Cookery.

This training builds on the skills already learned but is now more theory and classroom based with opportunities to plan and execute real themed events and to learn how to evaluate statistics, identify issues and enhance leadership and management skills.

Further studies in workplace practice, environmental issues and how to manage conflicts in the work place prepare students for a job as a restaurant or café manager or to manage a discreet part of a hotel’s operations.

Eligibility: International students
English requirement: Higher Intermediate or equivalent
Academic requirement: Completion of Certificate III in Commercial Cookery
6 months (26 weeks/2 terms)
Study: Full-time study with minimum 20 hours per week
Course pathway: Diploma of Hospitality
Career opportunities: Chef and Chef de partie
Study unit: Total of 13 units (9 core units and 4 elective units)

Unit Code Unit Name
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBDIV501 Manage diversity in the workplace
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXWHS003 Implement and monitor work health and safety practices
SITXMGT001 Monitor work operations
SITXWHS002 Identify hazards, assess and control safety risks
SITXCCS007 Enhance the customer service experiences
SITXHRM002 Roster staff
SITXFIN002 Interpret financial information