Course title:

Certificate IV in Hospitality (Commercial Cookery) SIT40407

CRICOS:

02989M

Duration:

30 weeks  (full time) 45 weeks (part time)

Fee:

$4,300.00 (Progressing from Certificate III to Certificate IV)
$14,300.00 (Enrolling only in Certificate IV)

Other costs:

$200.00  uniforms and work books

Where:

Overview:

Certificate IV in Hospitality Commercial Cookery is aimed at workplace leaders and managers. This course covers the management of a service industry workplace. Building on Certificate III in Commercial Cookery, this course focuses more on technical procedures and implementing systems for a kitchen and an overall operation.

This course is necessary for an individual who wishes to start up their own operation and requires effective managerial leadership. i.e. working more effectively with people, implementing strategies for an operation such as financial services, leading a team of employees and building an overall understanding of how a business should operate to gain maximum financial benefit.

Careers:

Students graduating from this course may find work in a professional kitchen or in a café environment setting the foundation to work within a supervisory capacity. This course will provide you with all the tools necessary to build, manage and operate a kitchen and its brigade.

Units:

Core
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

Prerequisites:

Successful completion of Certificate III in Hospitality (Commercial Cookery)