Certificate IV in Commercial Cookery

This course combines practical culinary skills with theoretical management concepts, preparing you for leadership or supervisory positions in kitchen environments.

You will develop skills in the following areas:

quality and stock control menu planning and costing food preparation and presentation finance human resources leadership people and operations management sustainable work practices food hygiene, food safety, OHS and first aid.

TAFE study dates and breaks 2020.

To be awarded SIT40516 Certificate IV in Commercial Cookery qualification, a student must successfully complete a total of thirty-three (33) units of competency, comprising of:

• twenty-six (26) core units;
• seven (7) elective units which may be selected from within the SIT40516 Certificate IV in Commercial Cookery qualification, elsewhere in the SIT Tourism, Travel and Hospitality Training Package, or another other current training package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification as well as be approved by the Polytechnic.

Course structure and units

CORE UNITS

• BSBDIV501 - Manage diversity in the workplace
• BSBSUS401 - Implement and monitor environmentally sustainable work practices
• 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, eggs 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
• SITHKOP002 - Plan and cost basic menus
• SITHKOP004 - Develop menus for special dietary requirements
• SITHKOP005 - Coordinate cooking operations
• SITHPAT006 - Produce desserts
• SITXCOM005 - Manage conflict
• SITXFIN003 - Manage finances within a budget
• SITXFSA001 - Use hygienic practices for food safety
• SITXFSA002 - Participate in safe food handling practices
• SITXHRM001 - Coach others in job skills
• SITXHRM003 - Lead and manage people
• SITXINV002 - Maintain the quality of perishable items
• SITXMGT001 - Monitor work operations
• SITXWHS003 - Implement and monitor work health and safety practices

ELECTIVE UNITS

• BSBHRM604 - Manage employee relations
• BSBMGT617 - Develop and implement a business plan
• SITXCCS008 - Develop and manage quality customer service practices
• SITXHRM002 - Roster staff
• SITXHRM004 - Recruit, select and induct staff
• SITXHRM006 - Monitor staff performance
• SITXMGT002 - Establish and conduct business relationships

Units offered as part of the Skilled Migration Assessment Services only

For a list of unit offerings for the Skilled Migration Assessment Service, please contact the Polytechnic.

Recognition of Prior Learning and/or Credit Transfers

Previous completion of units at the Polytechnic or any other Registered Training Organisation and/or previous attainment of skills and knowledge may be credited towards this course. Units must satisfy the completion rules of the qualification and be assessed as appropriate by the Polytechnic.

Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.

If you do not meet the minimum requirements you may be eligible for one of our special admission programs. We also encourage you to explore our study pathways to help you reach your goal.

Find out more about how to apply for our courses, and our commitment to admissions transparency.

Entry requirements

Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.For employment and practical placement purposes, this vocational sector typically requires a current and satisfactory Police Record Check. Failure to provide the required documents in the timeframe specified by the Course Coordinator, means you will be unable to undertake practical placement in a workplace and therefore not eligible to progress in this course. The following is a suggested site you could visit to obtain this check:Police Record Check - http://www.police.vic.gov.au/content.asp?Document_ID=274

Pathways from VU courses

There are many ways you can start your education journey at VU. Pathways offer an easy transition between courses at different levels, so that you can start with a certificate and progress right through to postgraduate study.

Find out more about pathways and credits.

Recognition of Prior Learning (RPL)

You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.

Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.

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.