Australian Careers Education

Course duration

81 weeks Full time study(including 12 weeks break/public holidays)

Description

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs,pubs, cafés, and coffee shops

Entry Requirements

There are no specific entry requirements for this qualification.However, students must meet the following minimum entry requirements:-

1. Minimum Age - Applicants must be 18 years of age at the commencement of their course (refer to the Student Engagement Prior to Enrolment and Marketing policies and procedures www.ace.vic.edu.au)
2. Academic Requirements – Students must have satisfactorily completed a minimum of year 11 or equivalent

Assessment Method

The following assessment methods but not limited will be used during this qualification: Formative Activities, Assignments,Student Presentations, Practical Demonstrations,Written Assessments and Log Book.

Work Based Training

Work-Based Training (WBT) for the Holistic unit SITHCCC020 Work Effectively as a Cook and SITHKOP005 Coordinate cooking operations Smust be undertaken in order to achieve the Certificate IV in Commercial Cookery.

Training Package Rules

To attain SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed by the student : 26 core units and 7 elective units

• A total of 180 hours (60 Service Periods) will be completed in Work Based Training (WBT)

Unit Code	Unit name	Nominal Hours
Core Units
BSBDIV501	Manage diversity in the workplace	60
BSBSUS401	Implement and monitor environmentally sustainable work practices	40
SITXCOM005	Manage conflict	20
SITXWHS003	Implement and monitor work health and safety practices	30
SITHKOP004	Develop menus for special dietary requirements	15
SITXHRM003	Lead and manage people	60
SITXMGT001	Monitor work operations	20
SITXFIN003	Manage finances within a budget	30
SITHKOP005	Coordinate cooking operations*	100
SITHCCC001	Use food preparation equipment*	25
SITHCCC005	Prepare dishes using basic methods of cookery*	45
SITHCCC006	Prepare appetisers and salads*	25
SITHCCC007	Prepare stocks, sauces and soups*	35
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes*	45
SITHCCC012	Prepare poultry dishes*	25
SITHCCC013	Prepare seafood dishes*	30
SITHCCC014	Prepare meat dishes*	50
SITHCCC018	Prepare food to meet special dietary requirements*	75
SITHCCC019	Produce cakes, pastries and breads*	40
SITHCCC020	Work effectively as a cook*	80
SITHKOP002	Plan and cost basic menus	30
SITHPAT006	Produce desserts*	100
SITXFSA001	Use hygienic practices for food safety	15
SITXFSA002	Participate in safe food handling practices	40
SITXHRM001	Coach others in job skills	20
SITXINV002	Maintain the quality of perishable items*	10
Electives Units
SITXFSA004	Develop and implement a food safety program	50
SITXCCS007	Enhance the customer service experience	40
SITXHRM002	Roster staff	30
SITXFIN002	Interpret financial information	60
SITXINV001	Receive and store stock	30
SITXWHS002	Identify hazards, assess and control safety risks	30
SITHFAB007	Serve food and beverage	80
Total Student Contact Hours		1385

ENROLMENT FORM   |   PRE - ENROLMENT FORM