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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
Please refer to Course Details/Prices link for more details.
To attain Certificate IV in Commercial Cookery 33 units must be achieved:
* Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.
** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety.
|Unit Code and Title||Type|
|SITHCCC005Prepare dishes using basic methods of cookery**||Core|
|SITHCCC006 Prepare appetisers and salads**||Core|
|SITHCCC007Prepare stocks, sauces and soups**||Core|
|SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes**||Core|
|SITHCCC012 Prepare poultry dishes**||Core|
|SITHCCC013 Prepare seafood dishes**||Core|
|SITHCCC014 Prepare meat dishes**||Core|
|SITHCCC018 Prepare food to meet special dietary requirements**||Core|
|SITHCCC019 Produce cakes, pastries and Breads**||Core|
|SITHCCC020 Work effectively as a cook*||Core|
|SITHKOP002 Plan and cost basic menus||Core|
|SITHKOP004 Develop menus for special dietary requirements||Core|
|SITHPAT006 Produce desserts**||Core|
|SITXFSA001 Use hygienic practices for food safety||Core|
|SITXFSA002 Participate in safe food handling practices||Core|
|SITXHRM001 Coach others in job skills||Core|
|SITXINV002 Maintain the quality of perishable items**||Core|
|SITHCCC001 Use food preparation equipment**||Core|
|SITHKOP001 Clean kitchen premises and equipment**||Elective|
|SITXINV004 Control stock||Elective|
|SITHIND002 Source and use information on the hospitality industry||Elective|
|BSBSUS201 Participate in environmentally sustainable work practices||Elective|
|SITXCOM002 Show social and cultural sensitivity||Elective|
|SITXWHS001 Participate in safe work practices||Elective|
|BSBWOR203 Work effectively with others||Elective|
|BSBSUS401Implement and monitor environmentally sustainable work practices||Core|
|BSBDIV501 Manage diversity in the workplace||Core|
|SITHKOP005 Coordinate cooking operations**||Core|
|SITXCOM005 Manage conflict||Core|
|SITXFIN003 Manage finances within a budget||Core|
|SITXHRM003 Lead and manage people||Core|
|SITXMGT001 Monitor work operations||Core|
|SITXWHS003 Implement and monitor work health and safety practices||Core|
All units of competence will be assessed using a selection of tools (including portfolios, reports, role-plays, observations in the real simulated work environment, case studies, questioning, simulation activities, and knowledge-based assessments). Any skill or observation part of the assessment and tests/exams will still be conducted in the classroom / kitchen. Work placement arrangements with a work placement contract, logbook, work evidences and assessment of tasks completed at the workplace through evidence, third-part evidence and/or observation.
An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (http://kcbt.wa.edu.au/students/forms/).
Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.
Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.
Please complete RPL or Credit Transfer or Exemption Form (http://kcbt.wa.edu.au/students/forms/) and attach detailed evidence of your relevant experience / study, completed academic transcripts and official unit description(s) to your application.
For all credit transfer request, the learner is required to authorize Keystone College of Business and Technology – RTO Code - 41183 to access the Unique Student Identifier (USI) transcript online to confirm the validity of the old transcripts. For more information on how to enable Keystone College of Business and Technology, to view your transcript, please watch this video (https://www.usi.gov.au/video/how-give-permission-my-training-organisation-view-my-usi-transcript-0)
Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.
Pathways into the qualification:
Preferred pathways for learners enrolling in the SIT30816 Certificate III in Commercial Cookery:
Pathways from the qualification:
Learners may be able to receive credit transfer for some units of competency if they appear in the pathway.