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SIT40516 – Certificate IV in Commercial Cookery

Campus

Queensland

Duration

78 weeks (Incl Holidays)

Course Code

SIT40516

Availability

Domestic Students

Course Overview:

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.

Course Structure:

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 academic@federationacademy.edu.au for a detailed ”Training & Assessment Strategy” document.

Entry Requirements:

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
    commencement.
  • 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.

Career Pathways:

• Chef
• Chef de partie.

Work Based Training (WBT)

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
business operation.

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
workplace agreement.

 

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