Canterbury Business College

Hospitality

SIT40516 - Certificate IV in Commercial Cookery

CRICOS Code: 095009E
Duration: 78 Weeks (Includes Term Breaks)
Total Fees AUD: $16,000.00
Location: Surry Hills

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 course requires students to undertake workplace integrated learning where they will have to demonstrate the ability to safely and hygienically prepare, cook and present menu items for a minimum of 60 complete food service period that covers breakfast, dinner, lunch and special function in a commercial kitchen and service environment in an actual workplace environment.

Pathways into the qualification
It is recommended that individuals entering this qualification hold lower level qualification/s, such as certificate III in commercial cookery and/or gain industry experience prior to entering the qualification.

Pathways from the qualification
After achieving this qualification, individuals may engage in further learning in vocational or higher education through Diploma and Degree qualifications in Hospitality Management.

(SIT-Tourism, Travel and Hospitality Training Package)

Cluster Name Unit of Competencies Core / Elective
Hospitality - 1 BSBDIV501 Manage diversity in the workplace Core
BSBITU301 Create and use databases Elective
BSBITU306 Design and produce business documents Elective
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM002 Roster staff Elective
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
Hospitality - 2 BSBITU202 Create and use spreadsheets Elective
SITXHRM001 Coach others in job skills Core
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITXWHS003 Implement and monitor work health and safety practices Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHIND002 Source and use information on the hospitality industry Elective
SITHKOP002 Plan and cost basic menus Core
Hospitality - 3 SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITHCCC020* Work effectively as a cook Core
SITHKOP005* Coordinate cooking operations Core
SITXINV002* Maintain the quality of perishable items Core
Prep - 1 SITHCCC001* Use food preparation equipment Core
SITHCCC005* Prepare dishes using basic methods of cookery Core
SITHCCC006* Prepare appetisers and salads Core
SITHCCC007* Prepare stocks, sauces and soups Core
SITHCCC018* Prepare food to meet special dietary requirements Core
Prep - 2 SITHCCC008* Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC012* Prepare poultry dishes Core
SITHCCC013* Prepare seafood dishes Core
SITHCCC014* Prepare meat dishes Core
Prep - 3 SITHCCC019* Produce cakes, pastries and breads Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHPAT006* Produce desserts Core
SITXCCS006 Provide service to customers Elective
* Pre-requisite - SITXFSA001 Use hygienic practices for food safety
Total number of units = 33 (26 core units plus 7 elective modules)

Training & Assessment Strategy for Certificate IV in Commercial Cookery – SIT40516

 

SIT50416 - Diploma of Hospitality Management

CRICOS Code: 095010A
Duration: 52 Weeks (Includes Term Breaks)
*26 weeks - for students holding a lower level qualification - Certificate IV in Commercial Cookery.
Total Fees AUD: $9,000.00 (Includes Term Breaks)
Location: Surry Hills

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Pathways into the qualification

It is recommended that individuals entering this qualification hold lower level qualification/s, such as certificate IV in commercial cookery and/or gain industry experience prior to entering the qualification.

Pathways from the qualification
After achieving this qualification, individuals may engage in further learning in vocational or higher education through Advanced Diploma and Degree qualifications in Hospitality Management.

(SIT-Tourism, Travel and Hospitality Training Package)

Cluster Name Unit of Competencies Core / Elective
Hospitality - 1 BSBDIV501 Manage diversity in the workplace Core
BSBITU301 Create and use databases Elective
BSBITU306 Design and produce business documents Elective
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
Hospitality - 4 SITXFSA001 Use hygienic practices for food safety Elective
SITXFSA002 Participate in safe food handling practices Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITXWHS003 Implement and monitor work health and safety practices Core
SITHCCC020* Work effectively as a cook Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITHKOP005* Coordinate cooking operations Elective
Business Skills 1 BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXMGT002 Establish and conduct business relationships Core
Business Skills 2 BSBADM502 Manage meetings Elective
BSBCMM401 Make a presentation Elective
BSBSUS501 Develop workplace policy and procedures for sustainability Elective
BSBRSK501 Manage risk Elective
BSBRES401 Analyse and present research information Elective
SITXHRM004 Recruit, select and induct staff Elective
SITXHRM006 Monitor staff performance Elective

* Pre-requisite - SITXFSA001 Use hygienic practices for food safety
Total number of units = 28 (13 core units plus 15 elective modules)

Training & Assessment Strategy for Diploma of Hospitality Management – SIT50416