Hospitality Cert IV (Commercial Cookery) - SIT40407

Certificate IV in Commercial Cookery encompasses all of Certificate II Kitchen Operations and Certificate III in Commercial Cookery and is aimed at workplace leadership and specialised skills in the kitchen. This course covers the effective management of a service industry workplace. Training is provided for supervising and managing an entire kitchen brigade in any hospitality establishment ranging from five star hotels to catering establishments including restaurants cafes and off site venues. Industrylink can implement or provide refreshers for specific units upon request, such as leading and managing people or dealing with conflict situations.

This course is appropriate for the development of new and/or up and coming leaders within the service industry. This course leads managers, supervisors, and head chefs into the Diploma of Hospitality Management.

Certificate IV in Hospitality (Commercial Cookery) is made up of thirty nine units, thirty four of which are pre-requisites to progress to the electives. They are:

SITHCCC001A                     Organise and prepare food
SITHCCC002A                     Present food
SITHCCC003A                     Receive and store kitchen supplies
SITHCCC004A                     Clean and maintain kitchen premises
SITHCCC005A                     Use basic methods of cookery
SITHCCC006A                     Prepare appetisers and salads
SITHCCC008A                     Prepare stocks, sauces and soups
SITHCCC009A                     Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC010A                     Select, prepare and cook poultry
SITHCCC011A                     Select, prepare and cook seafood
SITHCCC012A                     Select, prepare and cook meat
SITHCCC013A                     Prepare hot and cold desserts
SITHCCC014A                      Prepare pastry, cakes and yeast goods
SITHCCC015A                      Plan and prepare food for buffets
SITHCCC016A                      Develop cost-effective menus
SITHCCC025A                      Monitor catering revenue and costs
SITHCCC026A                      Establish and maintain quality control of food
SITHCCC027A                      Prepare, cook and serve food for food service
SITHCCC028A                      Prepare, cook and serve food for menus
SITHCCC029A                      Prepare foods according to dietary and cultural needs
SITXCOM001A                     Work with colleagues and customers
SITXCOM002A                     Work in a socially diverse environment
SITXCOM003A                     Deal with conflict situations
SITXFIN003A                       Interpret financial information
SITXFSA001A                      Implement food safety procedures
SITXFSA002A                      Develop and implement a food safety program
SITXHRM001A                    Coach others in job skills
SITXHRM005A                     Lead and manage people
SITXINV002A                      Control and order stock
SITXMGT001A                    Monitor work operations
SITXOHS001A                     Follow health, safety and security procedures
SITXOHS002A                     Follow workplace hygiene procedures
SITXOHS004A                     Implement and monitor workplace health,
                                           safety and security procedures
HLTFA301B                         Apply first aid

Select five electives from the following units from the Hospitality Training Package.

SITHCCC040A                     Design menus to meet market needs
SITHCCC036A                     Select catering systems
SITXFIN004A                      Manage finances within a budget
SITXADM001A                    Perform office procedures
BSBCMN306A                      Produce business documents
SITXHRM003A                    Roster staff
SITXHRM006A                    Monitor staff performance
SITXHRM002A                    Recruit, select and induct staff