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.

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As part of this qualification you will undertake a supervised work placement (minimum of 360 hours) where you will be able to apply the skills and knowledge you have learned.

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CRICOS code: 109715D

 

Course Duration

Total course duration of 80 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

Career Opportunities

• Chef

• Chef de partie

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of Certificate IV in Commercial Cookery, students can pursue the Diploma of Hospitality Management

 

Units of Competencies

There are 33 units in total must be completed for this qualification.

 

Units below with * are units from AILFE SIT30816 Certificate III in Commercial Cookery course, students will received credit transfer if they have successfully completed this course. In this case, the total duration is 26 weeks.

 

Core Units

BSBSUS401    Implement and monitor environmentally sustainable work practices

BSBDIV501     Manage diversity in the workplace

SITXCOM005  Manage conflict

SITXHRM003  Lead and manage people

SITXFIN003    Manage finances within a budget

SITHKOP004   Develop menus for special dietary requirements

SITHKOP005   Coordinate cooking operations

SITXMGT001   Monitor work operations

SITXWHS003   Implement and monitor work health and safety practices

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SITHCCC001*  Use food preparation equipment

SITHCCC005*  Prepare dishes using basic methods of cookery

SITHCCC006*  Prepare appetisers and salads

SITHCCC007*  Prepare stocks, sauces and soups

SITHCCC008*  Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012*  Prepare poultry dishes

SITHCCC013*  Prepare seafood dishes

SITHCCC014*  Prepare meat dishes

SITHCCC018*  Prepare food to meet special dietary requirements

SITHCCC019*  Produce cakes, pastries and breads

SITHCCC020*  Work effectively as a cook

SITHKOP002*  Plan and cost basic menus

SITHPAT006*  Produce desserts

SITXFSA001*  Use hygienic practices for food safety

SITXFSA002*  Participate in safe food handling practices

SITXHRM001*  Coach others in job skills

SITXINV002*  Maintain the quality of perishable items

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Elective Units

SITXCCS003*  Interact with customers

SITHCCC003* Prepare and present sandwiches    

SITHKOP001* Clean kitchen premises and equipment

BSBSUS201*  Participate in environmentally sustainable work practices

BSBWOR203*  Work effectively with others

SITXWHS001*  Participate in safe work practices

SITXINV001*    Receive and Store Stock

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Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor, 100-104 Murray Street, Perth WA 6000 (The School Cafe)