Certificate IV In Hospitality (Commercial Cookery)

This course builds on the skills gained in the Certificate III qualification, and provides students with an emphasis on increasing the skills and training required for a supervisory position. Students will develop an understanding of business operations such as project management and office coordination.

Duration

60 weeks (CRICOS Duration 78 weeks)

Work Based Training

300 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.

Locations

Brisbane, Melbourne and Sydney

Course Structure

Stage 1
SITXOHS002A	Follow workplace hygiene procedures
SITHCCC001B	Organise and prepare food
SITHCCC002A	Present Food
SITHCCC003B	Receive and store kitchen supplies
SITHCCC004B	Clean and maintain kitchen premises
SITHCCC005A	Use basic methods of cookery
SITHCCC006A	Prepare appetisers and salads
SITXCOM001A	Work with colleagues and customers
SITXCOM002A	Work in a socially diverse environment
SITXOHS001B	Follow health, safety and security procedures
HLTFA301B	Apply first aid
Stage 2
SITHCCC008A	Prepare stocks, sauces and soups
SITHCCC009A	Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC011A	Select, prepare and cook seafood
SITHCCC016A	Develop cost effective menus
SITXFSA001A	Implement food safety procedures
SITHCCC010A	Select, prepare and cook poultry
Stage 3
SITHCCC012A	Select, prepare and cook meat
SITHCCC014A	Prepare pastries, cakes and yeast goods
SITHCCC013A	Prepare hot and cold desserts
SITHCCC027A	Prepare, cook and serve food for food service
SITHCCC028A	Prepare, cook and serve food for menus
	Work Placement
Stage 4
SITHCCC028A	Prepare, cook and serve food for menus
Stage 5
SITHCCC029A	Prepare foods according to dietary and cultural needs
SITHCCC015A	Plan and prepare food for buffets
SITXCCS002A	Provide quality customer service
SITXINV001A	Receive and store stock
SITXHRM001A	Coach others in job skills
SITXCOM003A	Deal with conflict situations
SITHIND001B	Develop and update hospitality industry knowledge
Stage 6
SITHCCC026A	Establish and maintain quality control of food
SITHCCC033B	Apply catering control principles
SITXFIN003A	Interpret financial information
SITXFIN004A	Manage finances within a budget
SITHCCC025A	Monitor catering revenue and costs
SITXFSA002A	Develop and implement a food safety program
SITXHRM005A	Lead and manage people
SITXINV002A	Control and order stock
SITXMGT001A	Monitor work operations
SITXOHS004B	Implement and monitor workplace health, safety and security practices

Please note: Animal products are used in the delivery of this course

Mode of Study

This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.

Delivery Methods

This course includes a variety of delivery methods:

• Demonstrations
• Classroom Instructions
• Practical Activity in a Commercial Workplace
• Group Work
• Practical Tasks
• Projects or Case Studies
• Guest speakers
• One-to-one mentoring
• Debates
• Work based research tasks
• Workshops
• Computer based tasks

Equipment and Uniform

Cost of uniform and tool kit ranges from A$400 to A$500.

The Next step

Upon successfully completion of this qualification, students will be eligible to apply for entry into the Diploma of Hospitality program.

Back to Carrick Education

To enrol and find out course fees, intake dates, entry requirements and more details about courses and the Institute please click on the Enquiry button and complete our form and one of our staff member will get back to you very soon.