Certificate IV in Commercial Cookery – SIT40516 | Brisbane Hospitality and Business Training

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 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
HLTAID003	Provide 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
SITXWHS002	Identify hazards, assess and control safety risks
WORKING IN INDUSTRY
SITHIND002	Source and use information on the hospitality industry

Certificate IV in Commercial Cookery – SIT40516

MANDATORY CORE UNITS

PLUS 7 ELECTIVE UNITS

ASIAN COOKERY

CLIENT AND CUSTOMER SERVICE

COMMERCIAL COOKERY AND CATERING

COMPUTER OPERATIONS AND ICT MANAGEMENT

FINANCE

FIRST AID

FOOD AND BEVERAGE

FOOD SAFETY

HUMAN RESOURCE MANAGEMENT

INVENTORY

KITCHEN OPERATIONS

PATISSERIE

WORK HEALTH AND SAFETY

WORKING IN INDUSTRY

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