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.
- 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)
- Evaluation: One of experienced RPL ADVISOR consultants can conduct a free, no-obligation RPL skills check.
- 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.
- 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.
- Interview: If all supporting documents meet the requirement of the desired qualification, then the RTO may take your interview.
- 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.
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
BSBDIV501 | Manage diversity in the workplace |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare seafood dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHCCC019 | Produce cakes, pastries and breads |
SITHCCC020 | Work effectively as a cook |
SITHKOP002 | Plan and cost basic menus |
SITHKOP004 | Develop menus for special dietary requirements |
SITHKOP005 | Coordinate cooking operations |
SITHPAT006 | Produce desserts |
SITXCOM005 | Manage conflict |
SITXFIN003 | Manage finances within a budget |
SITXFSA001 | Use hygienic practices for food safety |
SITXFSA002 | Participate in safe food handling practices |
SITXHRM001 | Coach others in job skills |
SITXHRM003 | Lead and manage people |
SITXINV002 | Maintain the quality of perishable items |
SITXMGT001 | Monitor work operations |
SITXWHS003 | Implement and monitor work health and safety practices |
Elective Units | |
Asian Cookery | |
SITHASC002 | Prepare Asian appetisers and snacks |
SITHASC003 | Prepare Asian stocks and soups |
SITHASC004 | Prepare Asian sauces, dips and accompaniments |
SITHASC005 | Prepare Asian salads |
SITHASC006 | Prepare Asian rice and noodles |
SITHASC007 | Prepare curry pastes and powders |
SITHASC008 | Prepare Asian cooked dishes |
SITHASC009 | Prepare Asian desserts |
SITHASC010 | Prepare Japanese cooked dishes |
SITHASC011 | Prepare sashimi |
SITHASC012 | Prepare sushi |
SITHASC013 | Produce Japanese desserts |
SITHASC014 | Prepare dim sum |
SITHASC015 | Prepare Chinese roast meat and poultry dishes |
SITHASC016 | Prepare tandoori dishes |
SITHASC017 | Prepare Indian breads |
SITHASC018 | Prepare Indian sweetmeats |
SITHASC019 | Prepare Indian pickles and chutneys |
Client and Customer Service | |
CHCAGE001 | Facilitate the empowerment of older people |
SITXCCS006 | Provide service to customers |
SITXCCS007 | Enhance customer service experiences |
Commercial Cookery and Catering | |
SITHCCC004 | Package prepared foodstuffs |
SITHCCC009 | Produce cook-chill and cook-freeze foods |
SITHCCC010 | Re-thermalise chilled and frozen foods |
SITHCCC015 | Produce and serve food for buffets |
SITHCCC016 | Produce pates and terrines |
SITHCCC017 | Handle and serve cheese |
SITHCCC021 | Prepare specialised food items |
SITHCCC022 | Prepare portion-controlled meat cuts |
Computer Operations and ICT Management | |
BSBITU202 | Create and use spreadsheets |
BSBITU301 | Create and use databases |
BSBITU306 | Design and produce business documents |
Finance | |
BSBFIA401 | Prepare financial reports |
SITXFIN002 | Interpret financial information |
First Aid | |
HLTAID011 | Provide first aid |
Food and Beverage | |
SITHFAB002 | Provide responsible service of alcohol |
SITHFAB003 | Operate a bar |
SITHFAB005 | Prepare and serve espresso coffee |
SITHFAB007 | Serve food and beverage |
SITHFAB014 | Provide table service of food and beverage |
Food Safety | |
SITXFSA003 | Transport and store food |
SITXFSA004 | Develop and implement a food safety program |
Human Resource Management | |
SITXHRM002 | Roster staff |
TAEASS301B | Contribute to assessment |
TAEDEL301A | Provide work skill instruction |
TAEDEL404A | Mentor in the workplace |
Inventory | |
SITXINV001 | Receive and store stock |
SITXINV003 | Purchase goods |
SITXINV004 | Control stock |
Kitchen Operations | |
SITHKOP003 | Plan and display buffets |
SITHKOP006 | Plan catering for events or functions |
Patisserie | |
SITHPAT002 | Produce gateaux, torten and cakes |
SITHPAT005 | Produce petits fours |
SITHPAT007 | Prepare and model marzipan |
SITHPAT008 | Produce chocolate confectionery |
SITHPAT009 | Model sugar-based decorations |
SITHPAT010 | Design and produce sweet buffet showpieces |
Work Health and Safety | |
SITXWHS002 | Identify hazards, assess and control safety risks |
Working in Industry | |
SITHIND002 | Source and use information on the hospitality industry |
Related Other Qualifications
- Adv Dip of Travel and Tourism Management – SIT60122
- Adv Dip of Hospitality Management – SIT60322
- Dip of Hospitality Management – SIT50422
- Cert IV in Travel and Tourism – SIT40116
- Cert IV in Patisserie – SIT40721
- Cert IV in Hospitality – SIT40422
- Cert IV in Commercial Cookery – SIT40521
- Cert III in Tourism – SIT30122
- Cert III in Patisserie – SIT31021
- Cert III in Hospitality – SIT30622
- Cert III in Commercial Cookery – SIT30821
- Cert II in Hospitality – SIT20316
- Cert II in Tourism – SIT20122
- Cert II in Kitchen Operations – SIT20421