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SIT40516 Certificate IV in Commercial Cookery

CRICOS Course Code 094891D  

Course Duration

Qualification in Certificate IV in Commercial Cookery

This course is delivered over 20 weeks + 6 weeks of holidays. Pre-requisite entry requirement: SIT30816 Certificate III in Commercial Cookery.
No work-based training applies to this course.

Classes are rostered for 2½ days per week (20 hours per week).

Career Opportunities

This qualification suits students seeking employment in the following job roles:

  • Chef
  • Chef de partie

Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning.
  • Practical training and assessment at Kalao Restaurant’s kitchen and other practical training venues

Recognition of Previous Studies or Work Experience

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Entry Requirements

Completion of Stanley College SIT30816 Certificate III in Commercial Cookery or equivalent. For English language requirements, please click here for the Entry Requirements section

Course Content

Students must successfully complete the following units:

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC001 Use food preparation Equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHPAT006 Produce desserts
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC015 Prepare and serve food for buffets
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHKOP004 Develop menus for special dietary requirements*
  • SITXFIN003 Manage finances within a budget*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXMGT001 Monitor work operations*
  • SITXINV004 Control Stock*
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • BSBITU202 Create and use spreadsheets*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • SITXCOM005 Manage conflict*
  • BSBITU201 Produce simple word processed documents*
  • SITXHRM004 Recruit select and induct staff*

*Denotes units delivered within the Advanced Standing course SIT40516 Certificate IV in Commercial Cookery. (Please note: All 33 units are delivered within the Direct Entry course).

Cost

Tuition Fee: $5,200  
Material Fee: $300

Easy payment plans available.

Intakes

Jan, Mar, May, Aug

Further Studies

On completion of the SIT40516 Certificate IV in Commercial Cookery, students may pursue a SIT50416 Diploma of Hospitality Management (Commercial Cookery pathway) course at Stanley College or other education institutions.

Please familiarise yourself with Stanley College’s Refund and Cancellation Policy and Procedure.

To apply, click here to fill in our application form.

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