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.
CERTIFICATE IV IN COMMERCIAL COOKERY
60 Weeks (54 study Weeks + 6 weeks Holidays)
Classroom: 376 Bourke Street, Melbourne, VIC 3000
Training Kitchen: 54-56 La Trobe Street, Melbourne, VIC 3000
- 18 years and above.
- Minimum IELTS band 5.5 or equivalent.
- Schooling equivalent to Australian Year XII.
Student must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is achieved by undertaking the LLN test.*Indicates pre-requisite unit SITXFSA001 Use Hygienic Practices for food safety is required to be complete prior to attempting the unit.
This is a competency based program and assessment is undertaken. Assessment for this qualification may include underpinning knowledge questions, assignments, practical tests, case studies and role plays.
LANGUAGE LITERACY & NUMERACY (LLN)
Each student is required to fulfill Language, Literacy and Numeracy(LLN) requirements prior to course commencement by undertaking an LLN test. LLN test assists QCVE in identifying any LLN gaps and support the student during his/her course of study.
|UNIT CODE||UNIT NAME|
|SITXFSA001||Use Hygienic Practices for food safety|
|SITHCCC001*||Use food preparation equipment|
|SITXINV002||Maintain the quality of perishable items|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC005*||Prepare dishes using basic methods of cookery|
|SITHCCC007*||Prepare stocks, sauces and soups|
|SITHCCC006*||Prepare appetisers and salads|
|SITHCCC008*||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012*||Prepare poultry dishes|
|SITHCCC013*||Prepare seafood dishes|
|SITHCCC014*||Prepare meat dishes|
|SITHCCC019*||Produce cakes, pastries and breads|
|SITHCCC018*||Prepare food to meet special dietary requirements|
|SITXHRM001||Coach others in job skills|
|SITHKOP002||Plan and cost basic menus|
|SITXHRM003||Lead and manage people|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHCCC020*||Work effectively as a cook|
|BSBDIV501||Manage diversity in the workplace|
|SITXFIN003||Manage finances within a budget|
|SITXMGT001||Monitor work operations|
|SITHKOP005*||Coordinate cooking operations|
|SITHIND002||Source and use information on the hospitality industry|
|BSBWOR203||Work effectively with others|
|SITXWHS001||Participate in safe work practices|
|SITHKOP001*||Clean kitchen premises and equipment|
|SITXINV001||Receive and store stock|
|SITHCCC003*||Prepare and present sandwiches|
|SITHCCC017||Handle and serve cheese|
Commercial Cookery Kit includes: Chef’s Trousers, Chef’s Jacket, Chef’s Flat-Top Cap, Aprons, Necktie, 2x Tea Towels, Knife Case with set of 7 Knives, Whisk, Wooden Spoon, Spatula, Serving Tong, Peeler, Cook’s Fork, Parisian Scoop, Pastry Brush, Scrapper, Star Nozzle, Plain Nozzle, Gas Lighter, Thermometer, Peeler, Steel Cap Safety Boots. Students are not allowed enter the training kitchen without their uniform, Shoes, and Kitchen Kit. Students may use their own kits, only after being approved by the Trainer.
MODE OF STUDY
Face-to-Face Classroom Based (Theory and Practical)
Mode of Assessment: Practical Observations, Written Questions, Oral Questioning
This qualification provides a pathway to work in any hospitality industry sector as a chef or chef de partie.