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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
There are no course specific entry requirements for this qualification.
Note: All applicants from Level 3 countries must sit IELTS or PTE and obtain the required score before they can be enrolled into this course.
Once students have completed the SIT40516 Certificate IV in Commercial Cookery, they will be able to seek employment as a chef or chef de partie or undertake further studies.
|BSBSUS401||Implement and monitor environmentally sustainable work practices||C|
|SITHKOP002||Plan and cost basic menus||C|
|SITHKOP004||Develop menus for special dietary requirements||C|
|SITXHRM001||Coach others in job skills||C|
|SITXFIN003||Lead and manage people||C|
|SITXHRM003||Manage finances within a budget||C|
|SITXMGT001||Monitor work operations||C|
|SITXWHS003||Implement and monitor work health and safety practices||C|
|BSBDIV501||Manage diversity in the workplace||C|
|SITXFSA001||Use hygienic practices for food safety||C|
|SITHCCC001||Use food preparation equipment||C|
|SITHCCC005||Prepare dishes using basic methods of cookery||C|
|SITHCCC019||Produce cakes, pastries and breads||C|
|SITXFSA002||Participate in safe food handling practices||C|
|SITXINV002||Maintain the quality of perishable items||C|
|SITHCCC006||Prepare appetisers and salads||C|
|SITHCCC007||Prepare stocks, sauces and soups||C|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||C|
|SITHCCC012||Prepare poultry dishes||C|
|SITHCCC013||Prepare seafood dishes||C|
|SITHCCC018||Prepare food to meet special dietary requiremenmts||C|
|SITHCCC014||Prepare meat dishes||C|
|SITHCCC020||Work effectively as a cook||C|
|SITHKOP005||Coordinate cooking operations||C|
|SITXCCS006||Provide service to customers||E|
|SITXCCS007||Enhance customer service experiences||E|
|BSBITU202||Create and use spreadsheets||E|
|BSBITU306||Design and produce business documents||E|
|BSBCMM401||Make a presentation||E|
RPL is the assessment process for recognizing competencies gained through previous learning, work and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact NYC prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.
*The Resource Fee ensures students receive printed notes, access to wifi for the duration of their course, uniform and a 5 piece knife set.
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