Certificate IV in Commercial Cookery – SIT40516



BBHT_Cert_IV_inCommCookery_Thumbnail_downloadThis 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.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Possible job titles include chef, chef de partie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.


BBHT Hospitality

TRAINING REQUIREMENTS

To achieve the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed. This is made up of all 26 core units, plus a total of 7 elective units. For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome. These elective units can be chosen when consulting one of the Brisbane Business & Hospitality staff who can offer you guidance and assistance to choose the right stream for you.

 

LOCATION

Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.

 

COURSE DURATION

This course is structured through competency based training and assessment. Course duration is based on individual training requirements.

 

ENTRY REQUIREMENTS

Students who wish to enrol in Brisbane Business & Hospitality Training programs are required to obtain a copy of the Student Handbook before making a final decision on training. There are no prerequisites for entry to this qualification.

 

DELIVERY MODES

This course may be delivered through a combination of class, workplace, self-paced and distance learning.

 

COURSE FEES

Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.

 

ENROLMENTS

Brisbane Business & Hospitality Training has a rolling intake. Continuous enrolments allow students to commence training at any time. Enrolments for traineeships involve a consultant visiting your workplace to complete paperwork and answer questions. Call Brisbane Business & Hospitality Training on 1300 170 434 or 0409 890 298 or email info@bbht.com.au for details.

 

MANDATORY CORE UNITS

BSBDIV501
BSBSUS401 
SITHCCC001
SITHCCC005 
SITHCCC006 
SITHCCC007 
SITHCCC008 
SITHCCC012 
SITHCCC013 
SITHCCC014 
SITHCCC018  
SITHCCC019 
SITHCCC020 
SITHKOP002 
SITHKOP004 
SITHKOP005 
SITHPAT006 
SITXCOM005 
SITXFIN003 
SITXFSA00
SITXFSA002 
SITXHRM001 
SITXHRM003 
SITXINV002 
SITXMGT001 
SITXWHS003

Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices

PLUS 7 ELECTIVE UNITS

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

ASIAN COOKERY

SITHASC002 
SITHASC003 
SITHASC004 
SITHASC005 
SITHASC006 
SITHASC007 
SITHASC008 
SITHASC009 
SITHASC010 
SITHASC011 
SITHASC012 
SITHASC013 
SITHASC014 
SITHASC015 
SITHASC016 
SITHASC017 
SITHASC018 
SITHASC019

Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare curry pastes and powders
Prepare Asian cooked dishes
Prepare Asian desserts
Prepare Japanese cooked dishes
Prepare sashimi
Prepare sushi
Produce Japanese desserts
Prepare dim sum
Prepare Chinese roast meat and poultry dishes
Prepare tandoori dishes
Prepare Indian breads
Prepare Indian sweetmeats
Prepare Indian pickles and chutneys

CLIENT AND CUSTOMER SERVICE

CHCAGE001 
SITXCCS006 
SITXCCS007
Facilitate the empowerment of older people
Provide service to customers
Enhance customer service experiences

COMMERCIAL COOKERY AND CATERING

SITHCCC004 
SITHCCC009 
SITHCCC010 
SITHCCC015 
SITHCCC016 
SITHCCC017 
SITHCCC021 
SITHCCC022

Package prepared foodstuffs
Produce cook-chill and cook-freeze foods
Re-thermalise chilled and frozen foods
Produce and serve food for buffets
Produce pates and terrines
Handle and serve cheese
Prepare specialised food items
Prepare portion-controlled meat cuts

COMPUTER OPERATIONS AND ICT MANAGEMENT

 BSBITU202 
BSBITU301 
BSBITU306
Create and use spreadsheets
Create and use databases
Design and produce business documents

FINANCE

BSBFIA401 
SITXFIN002
Prepare financial reports
Interpret financial information

FIRST AID

HLTAID003Provide first aid

FOOD AND BEVERAGE

SITHFAB002 
SITHFAB003 
SITHFAB005 
SITHFAB007 
SITHFAB014
Provide responsible service of alcohol
Operate a bar
Prepare and serve espresso coffee
Serve food and beverage
Provide table service of food and beverage

FOOD SAFETY

SITXFSA003 
SITXFSA004
Transport and store food
Develop and implement a food safety program

HUMAN RESOURCE MANAGEMENT

SITXHRM002 
TAEASS301B 
TAEDEL301A 
TAEDEL404A
Roster staff
Contribute to assessment
Provide work skill instruction
Mentor in the workplace

INVENTORY

SITXINV001 
SITXINV003 
SITXINV004
Receive and store stock
Purchase goods
Control stock

KITCHEN OPERATIONS

SITHKOP003 
SITHKOP006
Plan and display buffets
Plan catering for events or functions

PATISSERIE

SITHPAT002 
SITHPAT005 
SITHPAT007 
SITHPAT008 
SITHPAT009 
SITHPAT010
Produce gateaux, torten and cakes
Produce petits fours
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet buffet showpieces

WORK HEALTH AND SAFETY

SITXWHS002Identify hazards, assess and control safety risks

WORKING IN INDUSTRY

SITHIND002Source and use information on the hospitality industry

 

 Other Quality Training Programs Offered by BBHT

Certificate II in Hospitality | Certificate III in Hospitality | Certificate IV in Hospitality 
Diploma of Hospitality | Certificate II in Retail Services | Certificate III in Retail
Certficate IV in Retail Management | Certificate II in Kitchen Operations
Certificate III in Commercial Cookery | Certificate IV in Commercial Cookery
Certificate II in Tourism | Certificate III in Tourism
Certificate IV in Travel and Tourism | Diploma of Travel and Tourism Management
Certificate II in Skills for Work and Vocational Pathways

Short Courses Programs on Offer include

Responsible Service of Alcohol | Responsible Gambling Services
Responsible Management of Licensed Venues
Customer Liaison Officer Training Program | Food Safety | Food Safety Supervisor
Coffee Making (Barista) | Introduction to Bar Operations
Introduction to Gaming Operations | Introduction to Accommodation Housekeeping
First Aid | CPR | Emergency First Aid Response in an Education and Care Setting
Custom Made Programs

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