Certificate IV in Commercial Cookery
  • Domestic Students
  • International Students
Course Code SIT40413
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne; Sydney
Course Intake February; July
Course Duration 1.5 years full time
Entry Requirements  Year 11
Course Code SIT40413
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne; Sydney
Course Intake February; July
Course Duration 1.5 years full time
Entry Requirements  Year 11
CRICOS 080896C
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Course Description

Put your skills into practice and begin to develop knowledge and understanding of management in the hospitality industry. You will gain an in-depth understanding of kitchen management, finance management and team management to enable you to take a leadership role within an establishment. On graduation you will have the skills to become a qualified cook, commis chef, kitchen manager or owner operator.

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Course units include:


Stage 1
Unit Code
Unit Name
SITXFSA101
Use hygienic practices for food safety
SITXHRM301
Coach other in job skills
SITXINV202
Maintain the quality of perishable items
SITXCOM401
Manage conflict
SITHCCC101
Use food preparation equipment
SITHCCC201
Produce dishes using basic methods of cookery
SITHCCC202
Produce appetisers and salads
SITHCCC203
Produce stocks, sauces and soups
SITHCCC204
Produce vegetables, fruit, egg and farinaceous dishes
SITHCCC301
Produce poultry dishes
SITHCCC302
Produce seafood dishes
SITHCCC303
Produce meat dishes
SITHCCC308
Produce cakes, pastries and breads
HLTAID003
Provide first aid
SITWHS101
Participate in safe work practices
SITHKOP101
Clean kitchen premises and equipment
BSBWOR203B
Work effectively with others

Stage 2
Unit Code
Unit Name
SITXFSA201
Participate in safe food handling practices
SITHCCC307
Prepare foods to meet special dietary requirements
SITHCCC309
Work effectively as a cook
SITHKOP302
Plan and cost basic menus
SITHPAT306
Produce desserts
SITHCCC304
Produce and serve food for buffets
SITHCCC305
Produce pates and terrines
SITHCCC401
Produce specialised food items
FDFFST4010A
Apply sensory analysis to food processing
BSBSUS201A
Participate in environmentally sustainable work practices

Stage 3
Unit Code
Unit Name
SITXFIN402
Manage finances within a budget
SITXHRM402
Lead and manage people
SITXMGT401
Monitor work operations
SITXWHS401
Implement and monitor work health and safety practices
SITHKOP402
Develop menus for special dietary requirements
SITHKOP403
Coordinate cooking operations
BSBSUS301A
Implement and monitor environmentally sustainable work practices
BSBDIV501A
Manage diversity in the workplace
SITXINV401
Control stock
SITHCCC205
Produce cook-chill and cook freeze foods
SITHPAT302
Produce gateaux, torten and cakes
SITHPAT402
Produce chocolate confectionery

Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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