Certificate IV in Hospitality (Commercial Cookery)
 
National Code
:
SIT40407
VTAC Code:
 
Location:
Elgar Campus
Study Area:
Hospitality;
Career Card:
 
Duration:
FT: 12-18 months (or less*)
Ask Annie

What does this course involve?

Please note: this course is in the process of being reviewed and will change to SIT40412. There will be some changes to the information provided here.

This course is designed for both new students who are interested and have a passion for cookery, and for students who have successfully completed the Certificate III In Hospitality (Commercial Cookery ) and are looking to further their skills and qualifications. This course is suitable for students who wish to complete the Certificate IV as a stepping stone to entering into the Diploma of Hospitality (Commercial Cookery).
You will learn about the practical application of commercial kitchen operations, working in sustainable environments and leading and managing people and staff management. You will produce pastries and cakes, work with poultry and seafood and actively participate in menu design and service in Box Hill Institute's Fountains Restaurant.

Industry Affiliations

Study Abroad

Students studying this course have the opportunity to take part in a short exchange to SAIT Polytechnic in Canada and Kirkwood Community College in the USA.

Please see the Study Abroad page for further information.

What employment opportunities will I have?

This course may provide you with employment opportunities as a Head Chef or owner/operator of your own enterprise.

Accreditation

This course is government accredited and has national recognition

What further study options will I have?

Students who successfully meet all the requirements of the Certificate IV in Hospitality (Commercial Cookery) will be able to advance to either of the following; *Diploma of Hospitality (Commercial Cookery) *Diploma of Hospitality (Patisserie)

Can I apply?

You must have successfully completed VCE, VCAL or equivalent.
It is highly recommended that you find part time work within a commercial kitchen to build your levels of speed and competence in the kitchen. You will also need to buy a full traditional chefs uniform and a professional tool kit as this is not included into the material fees

Intake Dates

Beginning and mid-year

Visit boxhill.edu.au/dates for further information.

How do I apply?

Direct entry

If you have any queries, please contact the Institute on 1300 BOX HILL (1300 269 445).

How will I be selected for this course?

No selection process required

Length of course

12 – 18 months full time 6 months if Cert III In Hospitality (Commercial Cookery) has been completed, subject to timetable and flexibility.

Where will I study?

Elgar Campus

What costs and other fees should I expect?

Take a Short Survey

This course is subject to Government subsidy for eligible students. Click the button on the right to find out if you will receive government assistance for this course. If you are not eligible for government subsidy, the full fee will apply.

Government Subsidised Fees

  1. Tuition Fee - contact the Institute
  2. Concession Tuition Fee - 20% of the tuition fee.
  3. Service and Amenities Fee - $105.00 or $150.00
  4. Material Fees - contact the Institute
Full Fee

Contact the Institute

If you are an employer seeking training for groups of employees, contact the Institute for a customised package.

How will I be assessed?

  • Oral presentation
  • Written assessment
  • Practical assessment
  • Project work
  • Examination or testing
  • Online assessment

Will my previous experience or study count?

Advanced Standing is approved recognition of prior learning that is displayed as an Exemption (EX) on the student’s academic record. Recognition of Prior Learning (RPL) or Recognition of Current Competencies (RCC) takes into account the knowledge and skills you’ve already gained through your previous education and work. This may be through formal or informal training, paid or unpaid work experience, and can earn you credit if relevant to your chosen course.

 
Units of Competency

SITHCCC001A
Organise And Prepare Food
20.00 hr

This unit describes the performance outcomes, skills and knowledge required to organise and prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on general food preparation techniques. The term ‘organising and preparing food’ is also referred to as ‘mise en place’ and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITHCCC002A
Present Food
6.00 hr

This unit describes the performance outcomes, skills and knowledge required to efficiently and professionally plate, present and serve food in a commercial kitchen or catering operation. It may include the presentation of food for Asian cuisines. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITHCCC003A
Receive And Store Kitchen Supplies
10.00 hr

This unit describes the performance outcomes, skills and knowledge required to receive and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods. Supplies refer to all perishable and non-perishable goods received from both internal and external suppliers and maintained within a stock control system. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITHCCC004A
Clean And Maintain Kitchen Premises
10.00 hr

This unit describes the performance outcomes, skills and knowledge required to clean and maintain kitchens, and food preparation and storage areas in commercial cookery or catering operations. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITHCCC005A
Use Basic Methods Of Cookery
45.00 hr

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. The unit underpins effective performance in all other cookery units. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITHCCC006A
Prepare Appetisers And Salads
25.00 hr

This unit describes the performance outcomes, skills and knowledge required to prepare and present appetisers and salads in a commercial kitchen or catering operation. Appetisers are foods that normally precede a meal, or may be served as an accompaniment to drinks. They include a range of hot and cold dishes which can be either classical or modern, and vary in ethnic an cultural origins. Salads may be vegetable or fruit-based, and may also include classical or modern and varying ethnic and cultural types.

SITHCCC008A
Prepare Stocks, Sauces And Soups
35.00 hr

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks , sauces and soups in a commercial kitchen or catering operation.

SITHCCC009A
Prepare Vegetables, Fruit, Eggs And Farinaceous Dishes
45.00 hr

This unit describes the performance outcomes, skills and knowledge required to prepare various vegetables, fruit, eggs and farinaceous dishes in a commercial kitchen or catering operation. Vegetables may be fresh, preserved or frozen, and selected according to seasonal availability, menu and enterprise requirements. A variety of Vegetables and fruit and vegetable and fruit dishes must be prepared and cooked. These may be classical or contemporary, from various ethnic or cultural origins and may be offered as main dishes, appetisers or salads or accompaniments.

SITHCCC010A
Select, Prepare And Cook Poultry
25.00 hr

This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook, present and store poultry in a commercial kitchen or catering operation. Poultry dishes may be classical and contemporary and from a variety of ethnic and cultural origins.

SITHCCC011A
Select, Prepare And Cook Seafood
30.00 hr

This unit describes the performance outcomes, skills and knowledge required to select, prepare, present and store seafood in a commercial kitchen or catering operation. Menu items to be produced from seafood may include a variety of classical and contemporary dishes, of varying cultural and ethnic origins, and may involve raw or cooked fish, shellfish and seafood by products.

SITHCCC012A
Select, Prepare And Cook Meat
50.00 hr

This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook and store meats in a commercial kitchen or catering operation. Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal. Meats may be fresh, frozen, cryovac or preserved.

SITHCCC013A
Prepare Hot And Cold Desserts
50.00 hr

This unit describes the performance outcomes, skills and knowledge required to prepare a range of hot, cold and frozen desserts in a commercial kitchen or catering operation. Desserts may include foods from varying cultural origins, and may be derived from classical or contemporary recipes.

SITHCCC014A
Prepare Pastries, Cakes And Yeast Goods
40.00 hr

This unit describes the performance outcomes, skills and knowledge required to produce a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation. Pastries, cakes and yeast-based goods may include foods from varying cultural origins and may be derived from classical or contemporary recipes.

SITHCCC015A
Plan And Prepare Food For Buffets
25.00 hr

This unit describes the performance outcomes, skills and knowledge required to plan and prepare foods for buffet situations. There is a close relationship between this unit, which covers the planning, preparation and cooking of food items for buffets, and SITHCCC019A Plan, prepare and display a buffet, which is a more advanced unit and focuses on the overall planning, design and display of buffets.

Buffets may be associated with functions; special occasions and celebrations; and breakfast, lunch or dinner service.

Food items for buffets may be derived from classical or contemporary recipes and from varying ethnic origins. Buffet items may be selected to meet the requirements of particular cultural groups, or a particular cultural theme.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITHCCC016A
Develop Cost Effective Menus
30.00 hr

This unit describes the performance outcomes, skills and knowledge required to develop menus and plan, prepare and control menu-based catering costs within established enterprise systems. It does not deal with the specialised skills for the development of menus to meet market or special dietary needs which are found in the units SITHCCC035A Develop menus to meet special dietary and cultural needs and SITHCCC040A Design menus to meet market needs. Menus may be classical , modern or ethnic.

SITHCCC021A
Handle And Serve Cheese
5.00 hr

This unit describes the performance outcomes, skills and knowledge required to identify, handle and present cheese. Cheeses may include milk based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

SITHCCC025A
Monitor Catering Revenue And Costs
30.00 hr

This unit describes the performance outcomes, skills and knowledge required to establish and monitor the costs involved in operating a food service operation. For the purposes of training and assessment, this unit could be effectively linked with the unit SITXFIN004A Manage finances within a budget.

Control systems may be computerised or manual and may cover stock control, online purchasing, income and expenditure, and summary reports of stock usage.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITHCCC026A
Establish And Maintain Quality Control Of Foods
30.00 hr

This unit describes the performance outcomes, skills and knowledge required to ensure that high standards of food quality are established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.

Quality procedures may be manual or computer-based.

Quality data may be collected over different timeframes, according to enterprise requirements and practice.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement

SITHCCC027A
Prepare, Cook And Serve Food For Food Service
50.00 hr

This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve food items for a food service. It incorporates aspects of preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of basic cooking methods and working as part of a team. The unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHCCC028A Prepare, Cook and Serve food for menus. Food service periods may be breakfast, lunch, dinner, supper or special functions and events. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements.

SITHCCC028A
Prepare, Cook And Serve Food For Menus
80.00 hr

This unit describes the performance outcomes, skills and knowledge required to organise, produce and serve food for menus. It incorporates all aspects of organising, preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. Contexts for this unit may vary depending on the nature of the enterprise. For example , menus may be classical, contemporary or ethnic and service may be formal or informal.

SITHCCC029A
Prepare Foods According To Dietary And Cultural Needs
75.00 hr

This unit describes the performance outcomes, skills and knowledge required to prepare and cook foods to meet both basic and specific dietary and cultural needs, generally under instructions from others. It covers the ability to apply basic nutritional principles as well as deal with special dietary and cultural requirements normally encountered in a variety of hospitality and catering establishments. Menu planning to meet dietary and cultural needs is found in the unit SITHCCC035A Develop menus to meet special dietary and cultural needs. Basic nutritional requirements generally refer to recommendations made in the Dietary Guidelines for Australians endorsed by the Australian Government and other recognised health authorities. These guidelines include recommendations made for the general public, including infants, children, adolescents, adults and older Australians to maintain a healthy and balanced diet Special dietary and cultural requirements include therapeutic and contemporary eating regimes as well as customer requests and preferences, and specific cultural and religious needs.

SITHIND001A
Develop And Update Hospitality Industry Knowledge
25.00 hr

This unit describes the performance outcomes, skills and knowledge required to develop and update knowledge of the hospitality industry, including the role of different industry sectors and key legal and ethical issues that must be considered by hospitality industry personnel in their day-to-day work. This knowledge underpins effective performance in the hospitality industry. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITXOHS001B
Follow Health, Safety And Security Procedures
12.00 hr

This unit describes the performance outcomes, skills and knowledge required to follow predetermined health, safety and security procedures. It requires the ability to incorporate safe work practices into all workplace activities and to participate in the organisation's OHS management practices.

OHS legislation in all Australian states and territories imposes obligations on employees to participate in the management of their own health and safety and that of their colleagues and anyone else in the workplace. They have a duty to cooperate with their employer's initiatives to ensure safety at work.

No occupational licensing or certification requirements apply to this unit at the time of endorsement.

This unit is one of three hierarchical units describing varying levels of participation in OHS management practices:

  • SITX0HS001B Follow health, safety and security procedures
  • SITXOHS004B Implement and monitor workplace health, safety and security practices
  • SITXOHS005A Establish and maintain an OHS system.
  • The use of correct hygiene practices is covered in SITXOHS002A Follow workplace hygiene procedures.

The processes necessary to control specific workplace safety risks are covered in SITXOHS003B Identify hazards, and assess and control safety risks.

HLTFA301B
Apply First Aid
18.00 hr

This unit describes the skills and knowledge required to provide first aid, life support, casualty management and incident response, until more definitive assistance becomes available.

SITXMGT001A
Monitor Work Operations
20.00 hr

This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work operations within a tourism or hospitality context. As such it includes fundamental knowledge of management roles and responsibilities. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITXCOM001A
Work With Colleagues And Customers
25.00 hr

This unit describes the performance outcomes, interpersonal, communication and customer service skills and knowledge required to work in the service industries. This is a core unit underpinning all other units involving interaction with colleagues and customers. Key required skills and knowledge for this role include meeting personal presentation standards, establishing rapport with customers, determining and addressing customer needs and expectations, dealing with complaints, working in teams and using appropriate communication techniques and mediums.

BSBWOR204A
Use Business Technology
20.00 hr

This unit describes the performance outcomes, skills and knowledge required to select, use and maintain a range of business technology. This technology includes the effective use of computer software to organise information and data.

SITXCOM002A
Work In a Socially Diverse Environment
20.00 hr

This unit describes the performance outcomes, skills and knowledge required to be culturally aware when serving customers and working with colleagues from diverse backgrounds. It requires the ability to communicate with people of different social and cultural backgrounds with respect and sensitivity and address cross-cultural misunderstandings. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITXCOM003A
Deal With Conflict Situations
20.00 hr

This unit describes the performance outcomes, skills and knowledge required to resolve conflict situations with customers and colleagues. It also describes the resolution of escalated complaints. The unit covers the conflict resolution skills required to address conflicts that may arise in day-to-day work situations. It does not cover formal negotiation, counselling or conducting mediation. This unit builds on the basic skills and knowledge found in other units that address communication, such as SITXCOM001A Work with colleagues and customers.

SITXENV001A
Participate In Environmentally Sustainable Work Practices
20.00 hr

This unit describes the performance outcomes, skills and knowledge required to participate in environmentally sustainable work practices. It requires the ability to measure self-usage of resources effectively, follow predetermined environmentally sustainable work practices, identify and report on breaches and suggest improvements to work activities that will contribute to environmental sustainability and reduce negative environmental impacts. The unit is the first of three hierarchical service industry units that describe varying levels of participation in work practices that contribute to environmental sustainability. It is equivalent to GCSSUS01A from the Generic Guideline units for Sustainability. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITXFIN003A
Interpret Financial Information
60.00 hr

This unit describes the performance outcomes, skills and knowledge required to interpret the types of financial information used by operational supervisors and managers in their day-to-day work activities. The unit focuses on understanding key financial terminology, different types of financial reports and on how financial information is used in the management of a business. This unit is therefore related to other financial units such as: SITXFIN004A Manage finances within a budget, SITXFIN005A Prepare and monitor budgets, and SITXFIN008A Manage financial operations.

SITXFSA001A
Implement Food Safety Procedures
40.00 hr

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program. This unit is one of three hierarchical units describing *SITXOHS002A Follow workplace hygiene procedures *SITXFSA001A Implement food safety procedures *SITXFSA002A Develop and implement a food safety program. Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. This unit of competency complies with the legislative requirements for food safety and safe food handling practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between state and territory governments. In some cases food handlers and especially designated food safety supervisors, may be required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use this unit as the basis for their training.

SITXFSA002A
Develop And Implement a Food Safety Program
50.00 hr

This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for a range of service industry operations where food is stored, prepared, displayed, served and disposed of. It requires the ability to determine the specific program requirements for an organisation and prepare policies and procedures for other personnel to follow.

This unit is one of three hierarchical units describing varying levels of participation in food safety processes:

  • SITXOHS002A Follow workplace hygiene procedures
  • SITXFSA001A Implement food safety procedures
  • SITXFSA002A Develop and implement a food safety program.

Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand.

The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for the development of food safety programs. This unit of competency complies with the legislative requirements for food safety and the development of a food safety program as outlined in the Code.

The legislative requirement for a business to develop a program, along with training and certification requirements, differs across state and territory governments.

SITXHRM001A
Coach Others In Job Skills
20.00 hr

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. This unit has no parity with units in Training and Assessment Training Package, but reflects the situation in many workplaces where buddy systems and on-the-job coaching are extremely common.

SITXHRM003A
Roster Staff
30.00 hr

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters.

SITXHRM005A
Lead And Manage People
60.00 hr

This unit describes the performance outcomes, skills and knowledge required to lead and manage teams of people in the workplace, including volunteers where appropriate. The unit focuses on modelling high standards, developing commitment and managing team performance through effective leadership. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITXINV002A
Control And Order Stock
25.00 hr

This unit describes the performance outcomes, skills and knowledge required to control and order stock. It requires the ability to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of stock. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. The skills required by managers to establish and monitor cost-effective order and supply arrangements are covered in SITXINV003A Manage and purchase stock.

SITXMGT006A
Establish And Conduct Business Relationships
60.00 hr

This unit describes the performance outcomes, skills and knowledge required to manage business relationships with customers or suppliers. It requires the ability to establish and maintain business relationships, conduct formal negotiations and make and manage agreements or contracts. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

SITXOHS002A
Follow Workplace Hygiene Procedures
15.00 hr

This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk. This unit is one of three hierarchical units describing varying levels of participation in food safety processes: *SITXOHS002A Follow workplace hygiene procedures *SITXFSA001A Implement food safety procedures * SITXFSA002A Develop and implement a food safety program. Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differs between state and territory governments. In some cases food handlers, especially designated food safety supervisors, may be required to formally achieve competence in hygiene practices through a registered training organisation that may use this unit as the basis for their training.

SITXOHS004B
Implement And Monitor Workplace Health, Safety And Security Practices
30.00 hr

This unit describes the performance outcomes, skills and knowledge required to implement predetermined OHS policies and procedures and to monitor OHS practices as a supervisory function.

A systematic management approach is central to compliance with OHS legislation which, in all Australian states and territories, imposes obligations on all businesses whether small, medium or large, to manage the safety of their workers and anyone else in the workplace. This unit involves the implementation and monitoring of those predetermined OHS practices designed, at management level, to ensure a safe workplace.

No occupational licensing or certification requirements apply to this unit at the time of endorsement.

This unit is one of three hierarchical units describing varying levels of participation in OHS management practices:

  • SITXOHS001B Follow health, safety and security procedures
  • SITXOHS004B Implement and monitor workplace health, safety and security practices
  • SITXOHS005A Establish and maintain an OHS system.

The processes necessary to control specific workplace safety risks are covered in SITXOHS003B Identify hazards, and assess and control safety risks.

The student tuition fee is indicative only and subject to change given individual circumstances at enrolment. Additional fees may apply such as student services and amenities fees and ACER Test fee. Tuition fees are charged at an hourly rate based on a unit’s total hours (degree courses excepted). All course level fees quoted are indicative annual fees only, based on the most common annual full time load for the course, or for part time and correspondence courses, an average annual student load. However annual fees may vary depending on the number and mix of units chosen at enrolment for study in the calendar year, including the number and mix of elective units chosen. In subsequent calendar years, fees may be subject to an increase in line with annual Institute fee pricing reviews. Fee rates are correct at the time of publishing. This qualification may have prerequisites, co-requisite or bridging units from lower or higher level qualifications. An offer of a place is always subject to places being available. The Institute reserves the right to close applications when the course is full. Where minimum course numbers are not met, the course may be cancelled at short notice. In such instances and only when possible, an alternative option may be suggested for accredited courses. For further clarification please seek advice from the Institute. Course information on this page is correct at time of publication.