Certificate IV in Commercial Cookery – SIT40516
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.
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.
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.
Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.
This course is structured through competency based training and assessment. Course duration is based on individual training 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.
This course may be delivered through a combination of class, workplace, self-paced and distance learning.
Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.
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 1300-44-BBHT or 0409 890 298 or email firstname.lastname@example.org for details.
MANDATORY CORE UNITS
Manage diversity in the workplace
PLUS 7 ELECTIVE UNITS
|Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:|
Prepare Asian appetisers and snacks
CLIENT AND CUSTOMER SERVICE
|Facilitate the empowerment of older people|
Provide service to customers
Enhance customer service experiences
COMMERCIAL COOKERY AND CATERING
Package prepared foodstuffs
COMPUTER OPERATIONS AND ICT MANAGEMENT
| BSBITU202 |
|Create and use spreadsheets|
Create and use databases
Design and produce business documents
|Prepare financial reports|
Interpret financial information
|HLTAID003||Provide first aid|
FOOD AND BEVERAGE
|Provide responsible service of alcohol|
Operate a bar
Prepare and serve espresso coffee
Serve food and beverage
Provide table service of food and beverage
|Transport and store food|
Develop and implement a food safety program
HUMAN RESOURCE MANAGEMENT
Contribute to assessment
Provide work skill instruction
Mentor in the workplace
|Receive and store stock|
|Plan and display buffets|
Plan catering for events or functions
|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
|SITXWHS002||Identify hazards, assess and control safety risks|
WORKING IN INDUSTRY
|SITHIND002||Source and use information on the hospitality industry|