SIT40407 Certificate IV in Hospitality (Commercial Cookery)

CRICOS Course Code: 068835F

Course Descriptor:

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team role in the kitchen

Job Roles:

Individuals with this qualification are able to perform roles such as:

  • supervising one or more sections in a large kitchen
  • supervising a small kitchen

Job Titles include

  • chef
  • chef de partie

Prerequisites:

There are no prerequisites for entry to this qualification.

Entry Requirements:

This course is designed for students who are not involved in a traditional apprenticeship and will involve theory and practical training and work placement to gain the qualification.

Students must be of 18 years old and above to study at Yorke Institute.

Students must achieve IELTS score of 5.5 or TOEFL score of 550 or satisfactory completion of ELICOS at upper intermediate level and academic completion of a Year 12 in Australia or equivalent or completion of a recognised foundation course in Australia or other countries with a pass in all subjects.

Language, literacy and numeracy requirements for this qualification:

This qualification requires learners to be able to converse in English with colleagues and customers in pressurised situations and to be able to make basic presentations. They need to be able to read and write English at a level that will allow them to interpret basic text and write reports.

Course Composition:

Students need to complete a total of 39 units consisting of 34 Core units and 5 elective units.

Units of competencyTitleCore/Elective
1 SITXCOM001A Work with colleagues and customers C
2 SITXCOM002A Work in a socially diverse environment C
3 SITXCOM003A Deal with Conflict situations C
4 SITXOHS001A Follow health, safety and security procedures C
5 SITXOHS002A Follow workplace hygiene procedures C
6 SITXOHS004A Implement and monitor workplace health,safety and security procedures C
7 HLTFA301B Apply first aid C
8 SITHCCC001A Organise and prepare food C
9 SITHCCC02A Present food C
10 SITHCCC003A Receive and store kitchen supplies C
11 SITHCCC004A Clean and maintain kitcchen premises C
12 SITHCCC005A Use basic methods of cookery C
13 SITHCCC027A Prepare, cook and serve food for service C
14 SITHCCC006A Prepare appetisers and salads C
15 SITHCCC008A Prepare stocks, sauces and soups C
16 SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes C
17 SITHCCC010A Select, prepare and cook poultry C
18 SITHCCC011A Select, prepare and cook seafood C
19 SITHCCC012A Select, prepare and cook meat C
20 SITHCCC013A Prepare hot and cold desserts C
21 SITHCCC014A Prepare pastries,cakes and yeast goods C
22 SITHCCC015A Plan, prepare and food for buffet C
23 SITHCCC016A Develop cost-effective menus C
24 SITHCCC025A Monitor catering revenue and costs C
25 SITHCCC026A Establish and maintain quality control of food C
26 SITHCCC028A Prepare, cook and serve food for menus C
27 SITHCCC029A Prepare food according to dietary and cultural needs C
28 SITXFIN003A Interpret financial information C
29 SITXFSA001A Implement food safetyprocedures C
30 SITXFSA002A Develop and implement a food safety program C
31 SITXHRM001A Coach others in job skills C
32 SITXHRM005A Lead and manage people C
33 SITXINV002A Control and order stock C
34 SITXMGT001A Monitor work operations C
35 SITHIND001A Develop and update hospitality industry knowledge E
36 SITXINV001A Receive and store stock E
37 SITXMGT002A Develop and implement operational plans E
38 SITXFIN004A Manage finances within a budget E
39 SITXFIN005A Prepare and monitor budgets E

Resources and Materials:

For a full list of all the resources and materials provided in Yorke's Commercial training kitchen, click here

Uniforms and materials

Students will be required to have textbooks, uniform, chefkit as part of the course requirement. The textbooks, uniform, and chefkit will be provided by Yorke Institute.

 

For a list of items contained in the chef kit and part of the uniform, click here

 

Training Delivery:

Theory delivery and assessment will be in classroom and simulated workplace.

Practical delivery and assessment will take place in the Commercial kitchen environment.

Classes are scheduled for 3 days per week with 2 days practical and 1 day theory.

The other days of the week may be used for private study time, extra tuition, and Work Placement as required.

These training days are divided into 10 week blocks and are called stages.

Work Placement:

Work Placement will be undertaken in various hospitality enterprises where food is prepared and served.This component of the course will amount to a total of 240 hours (approx 6 weeks) and is a requirement of 2 units SITHCCC027A & SITHCCC028A.

Yorke Institute will arrange for this work based placement. Students will be paid minimum of atleast $5 per day by the employer.

A Work Placement Log will be provided to students to complete while on placement.

This document will form part of the assessment for these units.

Sample - Academic Calendar for Certificate IV in Hospitality (Commercial Cookery)