Campbell Institute

SIT40516
Certificate IV in
Commercial
Cookery

(Learning)

SIT40516
Certificate IV in Commercial Cookery
(Learning)

CRICOS CODE 107141J

COURSE OVERVIEW

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.

  • Chef
  • Chef de partie

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Mode of Delivery

In each term at least one unit is taught face to face. This full-time course is delivered in a blended mode for 20 hours plus 10 hours per week self-study during the term.

Trainer led: Blended training 75% Face-to- Face and 25% Online.

Face-to-face: Trainer led sessions in a classroom setting combined with in-class experiential activities

Online: Moodle based Assessment Tasks.

Delivery Location: Lower Ground 121 Queen Street Campbelltown NSW 2560

Course Structure

Unit Code Unit Name Core/Elective
SITXHRM002 Roster Staff Elective
SITXHRM003 Lead and manage people Core
SITXHRM001 Coach others in job skills Core
BSBITU202 Create and use spreadsheets Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITXMGT001 Monitor work operations Core
SITXCCS006 Provide service to customers Elective
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHIND002 Source and use information on the hospitality industry Elective
SITXCOM005 Manage conflict Core
BSBDIV501 Manage diversity in the workplace Core
SITXFIN003 Manage finances within a budget Core
SITXFIN002 Interpret Financial Information Elective
BSBITU306 Design and produce business documents Elective
SITXFSA001 Use hygienic practices for food safety Core
SITXINV002 Maintain the quality of perishable items Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP002 Plan and cost basic menus Core
SITXFSA002 Participate in safe food handling practices Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC014 Prepare meat dishes Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHPAT006 Produce desserts Core
SITHKOP005 Coordinate cooking operations Core
SITHCCC020 Work effectively as a cook Core

Cookery units delivered at our satellite training Kitchen at 460 Cleveland Street Surry Hills NSW

IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nuts allergies. Please note that all students must complete all of the units of competency required