Certificate IV in Commercial Cookery - SIT40516
Envirotech Education
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS: 03094J
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.Possible job titles include:chefchef de partie.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
26 core units plus 7 electives.
Subjects
- Enhance customer service experiences
- Package prepared foodstuffs
- Facilitate the empowerment of older people
- Prepare poultry dishes
- Maintain the quality of perishable items
- Prepare Asian sauces, dips and accompaniments
- Participate in safe food handling practices
- Lead and manage people
- Prepare food to meet special dietary requirements
- Prepare stocks, sauces and soups
- Identify hazards, assess and control safety risks
- Produce gateaux, torten and cakes
- Produce petits fours
- Plan catering for events or functions
- Use hygienic practices for food safety
- Prepare Asian stocks and soups
- Plan and display buffets
- Plan and cost basic menus
- Produce chocolate confectionery
- Handle and serve cheese
- Serve food and beverage
- Prepare Asian appetisers and snacks
- Provide service to customers
- Prepare dishes using basic methods of cookery
- Coordinate cooking operations
- Prepare dim sum
- Manage diversity in the workplace
- Control stock
- Produce Japanese desserts
- Produce and serve food for buffets
- Prepare Asian salads
- Contribute to assessment
- Develop menus for special dietary requirements
- Provide table service of food and beverage
- Implement and monitor work health and safety practices
- Model sugar-based decorations
- Prepare Chinese roast meat and poultry dishes
- Use food preparation equipment
- Work effectively as a cook
- Provide work skill instruction
- Mentor in the workplace
- Prepare appetisers and salads
- Manage finances within a budget
- Prepare specialised food items
- Prepare meat dishes
- Develop and implement a food safety program
- Prepare and serve espresso coffee
- Receive and store stock
- Create and use databases
- Transport and store food
- Prepare Japanese cooked dishes
- Produce cakes, pastries and breads
- Prepare curry pastes and powders
- Produce cook-chill and cook-freeze foods
- Implement and monitor environmentally sustainable work practices
- Roster staff
- Prepare Indian pickles and chutneys
- Design and produce sweet buffet showpieces
- Prepare Asian cooked dishes
- Operate a bar
- Prepare seafood dishes
- Design and produce business documents
- Prepare sushi
- Provide first aid
- Coach others in job skills
- Produce pates and terrines
- Purchase goods
- Prepare Asian rice and noodles
- Provide responsible service of alcohol
- Monitor work operations
- Prepare Indian breads
- Produce desserts
- Create and use spreadsheets
- Interpret financial information
- Source and use information on the hospitality industry
- Re-thermalise chilled and frozen foods
- Manage conflict
- Prepare Indian sweetmeats
- Prepare financial reports
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Prepare Asian desserts
- Prepare portion-controlled meat cuts and meat products
- Prepare sashimi
- Prepare tandoori dishes
- Prepare and model marzipan
Study information
| Campus | Fees | Mid year intake | Attendance |
|---|---|---|---|
| Byron Bay | International: $14,000 | Yes |
Fee comments
Campuses: Byron Bay.
Professional Internships available. Professional internship fee - $1000.
Further information
Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.
