SIT40516 – Certificate IV in Commercial Cookery
Total number of units = 33 (26 core units and 7 elective units)
|SITXFSA001||Use hygienic practices for food safety (Elective)|
|SITXFSA002||Participate in safe food handling practices (Core)|
|SITHIND002||Source and use information on the hospitality industry (Elective)|
|SITXCOM002||Show social and cultural sensitivity (Elective)|
|SITXHRM001||Coach others in job skills (Core)|
|BSBWOR203||Work effectively with others (Elective)|
|BSBDIV501||Manage diversity in the workplace (Core)|
|SITXCOM005||Manage conflict (Core)|
|SITXFIN003||Manage finances within a budget (Core)|
|SITXHRM003||Lead and manage people (Core)|
|SITXMGT001||Monitor work operations (Core)|
|SITXWHS003||Implement and monitor work health and safety practices (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)|
|SITHCCC019||Produce cakes, pastries and breads (Elective)|
|SITHCCC012||Prepare poultry dishes (Core)|
|SITHCCC018||Prepare food to meet special dietary requirements (Core)|
|SITHPAT006||Produce desserts (Core)|
|SITHCCC014||Prepare meat dishes (Elective)|
|SITHCCC001||Use food preparation equipment (Core)|
|BSBSUS401||Implement and monitor environmentally sustainable work practices (Core)|
|SITHCCC020||Work effectively as a cook (Core)|
|SITHKOP004||Develop menus for special dietary requirements (Core)|
|SITHKOP002||Plan and cost basic menus (Core)|
|SITHKOP005||Coordinate cooking operations (Core)|
|SITXINV002||Maintain the quality of perishable items (Core)|
|SITHKOP001||Clean kitchen premises and equipment (Elective)|
|SITHCCC003||Prepare and present sandwiches (Elective)|
|BSBSUS201||Participate in environmentally sustainable work practices (Elective)|
|SITHCCC013||Prepare seafood dishes (Core)|
Please contact email@example.com for a detailed ”Training & Assessment Strategy” document.
Students entering SIT40516 – Certificate IV in Commercial Cookery must meet the
following entry requirements:
- A candidate must be a minimum age of 18 years at the time of course
- Submit copy of Australian Year 12 or equivalent qualification or AQF Certificate
III or higher
- Mature age students without a Year 12 / Certificate III qualification will have to
successfully complete a Language, Literacy & Numeracy (LLN) test AND
- Have a minimum of 2+ years’ experience in any field
- Ability to independently use & operate a computer / laptop.
- Knowledge of basic use of office applications.
- Students may also need to have access to a computer & internet services
outside class hours.
- Must be physically fit to undertake hospitality tasks and responsibilities as
required by the course units.
- No food or other allergies.
- Student with specific personal / religious beliefs in terms of food products may
need to consider their enrolment.
• Chef de partie.
The Workplace unit SITHCCC020 – Work effectively as a cook is a practicum
and must be undertaken in a real industry workplace within a commercial
kitchen that services customers to industry-realistic ratios. Students are
encouraged to seek their own practical placement opportunity. The student
may already be in suitable employment or alternatively Federation Academy
will assist with a suitable practical placement. Work based training placements
are designed to ensure that all required food service periods/occasions
specified in unit SITHCCC020 – Work effectively as a cook are covered and
meet the needs of a variety of menu styles.
A logbook will be issued for SITHCCC020 – Work effectively as a cook and each
student will be required to complete 48 service period. A service period
consists of breakfast or lunch or dinner with a minimum of four (4) hours and
maximum of six (6) hours per service period. If a service period exceeds a
maximum of 6 hours, then it is classified as 2 service periods. A minimum of 192
hours of work-based training must be completed. This is recorded in the WBT
logbook issued to students and signed by the immediate supervisor of the
Prior to placing students into a workplace Federation Academy will assess the
suitability of the business operation for work-based training. This is to ensure
that the workplace has the equipment, as specified in the training package,
to meet that of a commercial kitchen. In the event the workplace does not
have all the required equipment for assessment purposes Federation
Academy will make alternative assessment arrangements with the student.
Once a workplace is deemed appropriate a formal agreement will be entered
into with the establishment. This involves the business operation accepting
Federation Academy student/s for work placement. The formal agreement will
specify the number of service periods the student is required to complete, the
type of service periods available along with the guidelines relevant to
employer, student and Federation Academy. Formal guidelines are
developed to ensure all unit and course requirements are addressed.
When undertaking WBT students will have in possession a student guide for WBT
that includes information on how to complete the WBT logbook, copy of the
practical placement agreement/guidelines and assessment tasks. Students
undertaking practical placement in a workplace will follow timing and uniform
requirements according to the workplace’s standards.
The Hospitality Trainer will visit each student on placement a minimum of once
every 4 weeks to ensure positive progression. The Hospitality Trainer will discuss
the progress of the student with their direct workplace supervisor. In addition
to this the Hospitality Trainer will check to ensure logbooks are completed to
the required standard and that the student is being given training as per