SIT40516
CERTIFICATE IV IN COMMERCIAL COOKERY

1. 18 years and above.
2. Minimum IELTS band 5.5 or equivalent.
3. 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.

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.

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.

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.

To enrol in this qualification, please APPLY NOW