Certificate IV in Commercial Cookery
  • Domestic Students
  • International Students
Course Code SIT40516
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 SIT40516
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
Enquire Now
Online Application
How to apply >>

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
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC006
Prepare appetisers and salads
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC019
Produce cakes, pastries and breads
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITXCOM005
Manage Conflict
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
SITHKOP001
Clean kitchen premises and equipment
Stage 2

SITHCCC018
Prepare food to meet special dietary requirements
SITHKOP002
Plan and cost basic menus
SITHPAT006
Produce desserts
SITHCCC020
Work effectively as a cook
BSBSUS201Participate in environmentally sustainable work practices
FDFFST4010A
Apply sensory analysis to food processing
SITXWHS001
Participate in safe work practices
SITHCCC015
Produce and serve food for buffets
SITHCCC021
Prepare specialised food items
Stage 3

SITXFIN003
Manage Finances within a budget
BSBDIV501
Manage Diversity in the Workplace
SITHCCC018
Develop menus for special dietary needs
SITXHRM003
Lead and manage people
SITXMGT001
Monitor work operations
BSBSUS401
Implement and monitor environmentally sustainable work practices
SITHKOP005
Coordinate Cooking Operations
SITXWHS003
Implement and monitor work health and safety practices
SITHCCC009
Produce cook-chill and cook-freeze foods

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


back to top