SIT40516 Certificate IV in Commercial Cookery
This qualification reflects the role of commercial cooks who have a supervisory orteam leading role in the kitchen. Theyoperate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway towork in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Note: BIT doesn’t make any claim of employment outcome or job guarantee with its courses.
Entry requirements and Pre-requisites
Although there are no formal prerequisites required to enter SIT40516 Certificate IV in Commercial Cookery, however, International Students entering this course at Brighton Institute of Technology must meet the entry requirements as specified in the courses prospectus and/or BIT student handbook.
Duration and work placement requirements
The course is 78 weeks in duration (Which includes 9 weeks holidays).
This course includes practical units and practical placement (work based training) components of 240 hours to be completed in hospitality workplace kitchen. You are expected to attend every practical class. You will need to complete 48 service occasions in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook. Likewise you will need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations.
Packaging Rules
To successfully achieve this qualification, students need to complete 33 units of competency which include 26 core units, plus 7 elective units.
.| Unit Code | Unit Name |
|---|---|
| SITXFSA001 | Use Hygienic Practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| SITXCOM005 | Manage Conflict |
| SITXINV001 | Receive and store stock |
| SITXHRM001 | Coach others in job skills |
| SITHKOP002 | Plan and cost basic menus |
| SITHKOP005 | Coordinate cooking operations |
| SITHCCC003 | Prepare and present sandwiches |
| SITHCCC014 | Prepare meat dishes |
| SITHPAT006 | Produce desserts |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC020 | Work effectively as a cook |
| 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 |
| SITXCCS007 | Enhance customer service experiences |
SIT40516 Certificate IV in Commercial Cookery courserequires that you spend long hours on your feet in a fast paced, exciting environment. It can be physically hard work as it requires you to lift large pots, boxes of food and work close to hot surfaces. If you think have any physical or medical conditions that may prevent you from successfully completing this course please talk to BIT’s administration staff As part of this course learners are expected to handle complex foods including cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.
Students are expected to have access to Kitchen tool kit including, Chef Dress, safety boots and knife kit including various knives to undergo training effectively. Student can arrange this equipment themselves or buy from nominated supplier from the institute at additional cost. These are required by students to undergo the training effectively.
Course Delivery:
This course is delivered face to face in the Classroom and BIT Kitchen.
Delivery is a minimum of 20-21hours per week over period of 69 weeks and 9 week holidays.
Course Delivery Location:
Level 1 & 2 380 Bourke Street Melbourne 3000
BITE Café: The Basement 380 Bourke Street Melbourne 3000
Practical Placement (Work Based Training): Location as per individual student agreement
Intake Date:
Kindly contact BIT Administration and Marketing department for latest intake dates
Assessment methods:
BIT will use (but not limited to) written assessment, Kitchen practical demonstration,practical placement logbook, case study, role play and written report as assessment methods to assess this course
Note: Course information listed above may not be sufficient to make an enrolment decision. Student must read course prospectus and student handbook before applying. You can contact BIT student services for any further information.