Certificate IV in Commercial Cookery Course in Perth Australasia

SIT40521 Certificate IV in Kitchen Management

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SIT40521 Certificate IV in Kitchen…

SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code: 109523A (pathway)

Description

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.

Learning includes training in a classroom and learning at home.

20 hours face-to-face training and assessment weekly at 176 Wellington St and 21 Moore St, East Perth 6004
10 hours self-study weekly
48 complete service periods achieved at the work placement, which is broken down into 4 hours a week, commencing study period 1. The work placement exposes students to practical training in a real workplace. Students will need to take public transport to reach these facilities

global-college-commercial-cookery-certificate-iv (1)

Course Content

UNIT CODE	UNIT TITLE	TYPE
SITHCCC023	Use food preparation equipment	CORE
SITHCCC027	Prepare dishes using basic methods of cookery	CORE
SITHCCC028	Prepare appetisers and salads	CORE
SITHCCC029	Prepare stocks, sauces and soups	CORE
SITHCCC030	Prepare vegetable, fruit, egg and farinaceous dishes	CORE
SITHCCC031	Prepare vegetarian and vegan dishes	CORE
SITHCCC035	Prepare poultry dishes	CORE
SITHCCC036	Prepare meat dishes	CORE
SITHCCC037	Prepare seafood dishes	CORE
SITHCCC041	Produce cakes, pastries and breads	CORE
SITHCCC042	Prepare food to meet special dietary requirements	CORE
SITHCCC043	Work effectively as a cook	CORE
SITHKOP010	Plan and cost recipes	CORE
SITHKOP012	Develop recipes for special dietary requirements	CORE
SITHKOP013	Plan cooking operations	CORE
SITHKOP015	Design and cost menus	CORE
SITHPAT016	Produce desserts	CORE
SITXCOM010	Manage conflict	CORE
SITXFIN009	Manage finances within a budget	CORE
SITXFSA005	Use hygienic practices for food safety	CORE
SITXFSA006	Participate in safe food handling practices	CORE
SITXFSA008	Develop and implement a food safety program	CORE
SITXHRM008	Roster staff	CORE
SITXHRM009	Lead and manage people	CORE
SITXINV006	Receive, store and maintain stock	CORE
SITXMGT004	Monitor work operations	CORE
SITXWHS007	Implement and monitor work health and safety practices	CORE
SITHCCC038	Produce and serve food for buffets	ELECTIVE
SITHCCC026	Package prepared foodstuffs	ELECTIVE
SITHCCC032	Produce cook-chill and cook-freeze foods	ELECTIVE
SITXCCS014	Provide service to customers	ELECTIVE
SITHKOP009	Clean kitchen premises and equipment	ELECTIVE
SITXHRM007	Coach others in job skills	ELECTIVE

Global College Australasia offers the above qualification as a commercial cookery pathway ONLY.
IMPORTANT NOTE

SITHCCC043 Work effectively as a cook

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
breakfast
dinner
lunch
during the above service periods, prepare, cook and present items for at least two of the following different menu styles:
à la carte
set menu
buffet
cyclical
during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:
appetisers and salads
fish and shellfish
hot and cold desserts
meat, poultry and game
stocks, sauces and soups
vegetables, fruit, eggs and farinaceous products
during the above service periods:
multi-task and integrate technical and other skills to respond to multiple demands simultaneously
work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
respond to special customer requests and dietary requirements
prepare, plate and present dishes within the typical time constraints of a commercial kitchen.

chef-cooking-spagetti-in-the-kitchen-2022-12-16-00-15-31-utc

Entry Requirements

Must be 18 years old or above
GCA entry test upon enrolment of 1st course
Successful completion of SIT30821 Certificate III in Commercial Cookery or equivalent.
IELTS 5.5 or equivalent

Potential locations for Work Based Training

CALEB Restaurant Bar
Address: 23 Railway Rd, Subiaco WA 6008

Phone: (08) 9382 2208

C Restaurant In The SKY
Address 44 St Georges Tce, Perth WA 6000

Phone: (08) 9220 8333

Allure café
Address: 176 Wellington street, East Perth WA 6004

Phone: 0490490170

Course Fees

Application Fee $230.00 AUD
Resources Fee $150.00
Tuition Fee $5,200 only

CRICOS Course Code

109523A

Duration

26 weeks (20 study weeks+ 6 weeks holidays)

Intake Dates

January
April
July
September

Please note that overseas health cover (OSHC) is compulsory for students on a student visa. We can assist you in obtaining this health cover through Bupa or other providers.