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Certificate IV in Commercial Cookery – SIT40413

Course Overview

Certificate IV in Commercial Cookery
National Course Code: SIT40413
Training Package: SIT12 – Tourism, Travel and Hospitality Training Package

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

Duration

1 Year

Entry requirements for the Qualification

There are no entry requirements for this qualification.[/vc_column_text]

Course Content (27 Core units and 6 Elective units)

Core
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHCCC202 Produce appetizers and salads *
SITHCCC203 Produce stocks, sauces and soups *
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC301 Produce poultry dishes *
SITHCCC302 Produce seafood dishes *
SITHCCC303 Produce meat dishes *
SITHCCC307 Prepare food to meet special dietary requirements *
SITHCCC308 Produce cakes, pastries and breads *
SITHCCC309 Work effectively as a cook *
SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations *
SITHPAT306 Produce desserts *
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items *
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices
Elective
BSBCUS401 Coordinate Implementation of customer service strategies
SITHFAB201 Provide responsible service of alcohol
BSBCUS402 Address customer needs
BSBRKG402 Provide information from and about records
BSBINN301 Promote innovation in a team environment
BSBRSK401 Identify risk and apply risk management process

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

The above list includes units being offered at All Australian Training and that are required to complete this qualification. Other colleges may offer different elective options. If licensing in another State other than NSW is required, please check requirements with the relevant State.


Course Start Date

Please contact admin on 04 2660 3503/02 8872 8903 or email to admin@aat.edu.au

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