SYD SIT40516 Cert. IV Commercial Cookery | QTHC

ADVANCE YOUR COOKERY CAREER

DURATION
UP TO 4 YEARS
POSSIBLE JOB OUTCOMES

CHEF DE PARTIE, CHEF, SOUS CHEF, HEAD CHEF

PACKAGING RULES

33 units must be completed:
• 26 core units
• 7 elective units
The selection of electives must be guided by the job outcome sought, local industry
requirements and the complexity of skills appropriate to the AQF level of this  qualification.

 

See one of our consultants for the full unit selection and elective unit packaging requirement.

Different combinations of elective units can be tailored for the following streams:

Other streams are available.

BSBDIV501
BSBSUS401
SITHCCC001
SITHCCC005
SITHCCC006
SITHCCC007
SITHCCC008
SITHCCC012
SITHCCC013
SITHCCC014
SITHCCC018
SITHCCC019
SITHCCC020
SITHKOP002
SITHKOP004
SITHKOP005
SITHPAT006
SITXCOM005
SITXFIN003
SITXFSA001
SITXFSA002
SITXHRM001
SITXHRM003
SITXINV002
SITXMGT001
SITXWHS003

SITHCCC017
SITXFSA004
SITXHRM002
SITXINV001
SITXINV003
SITXINV004
SITXWHS002

26 CORE UNITS

Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment*
Prepare dishes using basic methods of cookery*
Prepare appetisers and salads*
Prepare stocks, sauces and soups*
Prepare vegetable, fruit, egg and farinaceous dishes*
Prepare poultry dishes*
Prepare seafood dishes*
Prepare meat dishes*
Prepare food to meet special dietary requirements*
Produce cakes, pastries and breads*
Work effectively as a cook*+
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations*
Produce desserts*
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety~
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items*
Monitor work operations
Implement and monitor work health and safety practices

ELECTIVE EXAMPLES - 7 UNITS TO BE SELECTED

Handle and serve cheese*
Develop and implement a food safety program
Roster staff
Receive and store stock
Purchase goods
Control stock
Identify hazards, assess and control safety risks

~ Compulsory elective unit where units with * are selected
* Prerequisite is SITXFSA001 Use hygienic practices for food safety
+ This unit contains a compulsory work placement component called Holistic Placement, for more information on this placement please go to our Policies and Procedures section of our website.

Contact Us

1300 511 888

+61 08 8271 5566

Sydney

Suite 2, Ground Level, 55 Pyrmont Bridge Road, Pyrmont NSW 2009

Adelaide

Suite 3, Level 1, 8 Greenhill Road, Wayville, SA 5034

The Quality Training and Hospitality College Pty Ltd trading as Quality Training and Hospitality College © 2017

RTO Number: 1036 | CRICOS Provider Code: 02880B