Cert IV in Commercial Cookery - SIT40521

Qualification Overview:

Qualification Name:
Cert IV in Commercial Cookery

Qualification Code and Units of Competency:
SIT40521

Processing time:
You can get your desired qualification through RPL pathways within four weeks of getting the sufficient information and evidence of the supporting documents.

Why study Cert IV in Commercial Cookery?

This certification depicts the function of professional cooks who manage a team or supervise others in the kitchen. They exercise discretion to address non-routine issues and work autonomously or with minimal supervision from others.

With this degree, you can work in establishments like bars, restaurants, hotels, clubs, and coffee shops or start a small business in these industries.

At the time of publication, no occupational licensing, certification or specific legislative requirements apply.

How RPL ADVISOR assist you?

We can give you a FREE RPL Quote today !

RPL ADVISOR recognises the need to convert an overseas qualification into an Australian national qualification, and we offer a variety of fast and simple RPL distance training programs through our partner RTOs to meet any relevant requirements for Australia.

RPL ADVISOR can turn your expertise, talents, knowledge, or overseas credentials into a nationally recognised Australian certification through a comprehensive partner network of Registered Training Organisations (RTOs). The RPL evaluation process can often be done with established proof of your skills and does not necessitate further review.

Let us get your skills recognised
The Cert IV in Commercial Cookery provides understanding to commercial cooks having managerial or team leading roles in the kitchen.
What evidence of documents you need?
We require the following proof of documents to assess your eligibility for the desired qualification through RPL:
Evidence of Learning
  • Photo (latest)
  • Passport 
  • Resume / CV
  • Payslips/work contract/ABN if self-employed
  • Letter of Employment (onshore / offshore)
  • Current employment contracts
  • Evidence of overseas qualifications (if available)
  • Transcripts or assessments from related previous qualifications.
  • Videos or photos at your work (at least 2 from each task)
  • Apprenticeship papers (if available)
  • OHS/WHS policies and procedures
  • Safe work method statements
  • Job safety analysis (if available)
FIVE Steps to get your qualification?
The following are the five steps involved in obtaining a desired qualification through RPL:
  1. Evaluation: One of experienced RPL ADVISOR consultants can conduct a free, no-obligation RPL skills check.
  2. Your Experience: Compiling and submitting your ‘Experience Portfolio’, which includes photographs and videos of you on the job, references, past credentials, and your latest resume, among other things.
  3. RTO Reviews the Evidence: Using an RPL assessment, a certified assessor from one of our collaborating RTOs can review the evidence and decide whether you are competent in the units for that certification.
  4. Interview: If all supporting documents meet the requirement of the desired qualification, then the RTO may take your interview.
  5. Your Certificate: If the RTO determines that you are qualified in all relevant units of competency, the Registered Training Organisation will grant you a certificate.
Packaging Rules

Cert IV in Commercial Cookery

33 units must be completed:

  • 26 core units
  • 7 elective units, consisting of:
  • 7 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course

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.

CORE UNITS  

BSBDIV501Manage diversity in the workplace
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHCCC020Work effectively as a cook
SITHKOP002Plan and cost basic menus
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations
SITHPAT006Produce desserts
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXHRM003Lead and manage people
SITXINV002Maintain the quality of perishable items
SITXMGT001Monitor work operations
SITXWHS003Implement and monitor work health and safety practices
Elective Units 
Asian Cookery 
SITHASC002Prepare Asian appetisers and snacks
SITHASC003Prepare Asian stocks and soups
SITHASC004Prepare Asian sauces, dips and accompaniments
SITHASC005Prepare Asian salads
SITHASC006Prepare Asian rice and noodles
SITHASC007Prepare curry pastes and powders
SITHASC008Prepare Asian cooked dishes
SITHASC009Prepare Asian desserts
SITHASC010Prepare Japanese cooked dishes
SITHASC011Prepare sashimi
SITHASC012Prepare sushi
SITHASC013Produce Japanese desserts
SITHASC014Prepare dim sum
SITHASC015Prepare Chinese roast meat and poultry dishes
SITHASC016Prepare tandoori dishes
SITHASC017Prepare Indian breads
SITHASC018Prepare Indian sweetmeats
SITHASC019Prepare Indian pickles and chutneys
Client and Customer Service 
CHCAGE001Facilitate the empowerment of older people
SITXCCS006Provide service to customers
SITXCCS007Enhance customer service experiences
Commercial Cookery and Catering 
SITHCCC004Package prepared foodstuffs
SITHCCC009Produce cook-chill and cook-freeze foods
SITHCCC010Re-thermalise chilled and frozen foods
SITHCCC015Produce and serve food for buffets
SITHCCC016Produce pates and terrines
SITHCCC017Handle and serve cheese
SITHCCC021Prepare specialised food items
SITHCCC022Prepare portion-controlled meat cuts
Computer Operations and ICT Management 
BSBITU202Create and use spreadsheets
BSBITU301Create and use databases
BSBITU306Design and produce business documents
Finance 
BSBFIA401Prepare financial reports
SITXFIN002Interpret financial information
First Aid 
HLTAID011Provide first aid
Food and Beverage 
SITHFAB002Provide responsible service of alcohol
SITHFAB003Operate a bar
SITHFAB005Prepare and serve espresso coffee
SITHFAB007Serve food and beverage
SITHFAB014Provide table service of food and beverage
Food Safety 
SITXFSA003Transport and store food
SITXFSA004Develop and implement a food safety program
Human Resource Management 
SITXHRM002Roster staff
TAEASS301BContribute to assessment
TAEDEL301AProvide work skill instruction
TAEDEL404AMentor in the workplace
Inventory 
SITXINV001Receive and store stock
SITXINV003Purchase goods
SITXINV004Control stock
Kitchen Operations 
SITHKOP003Plan and display buffets
SITHKOP006Plan catering for events or functions
Patisserie 
SITHPAT002Produce gateaux, torten and cakes
SITHPAT005Produce petits fours
SITHPAT007Prepare and model marzipan
SITHPAT008Produce chocolate confectionery
SITHPAT009Model sugar-based decorations
SITHPAT010Design and produce sweet buffet showpieces
Work Health and Safety 
SITXWHS002Identify hazards, assess and control safety risks
Working in Industry 
SITHIND002Source and use information on the hospitality industry

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