This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities and make a range of operational business decisions.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops.
Certificate IV in Commercial Cookery, Certificate IV in Hospitality.
Non Apprentice delivery is 3 days per week for 12 months. Apprenticeship delivery is 5 days per week in a 6 week cycle for 3 years.
Non Apprentice - Each student will undertake a Pre-Training Review before enrolling to help confirm the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals. Apprentice - Students must be currently employed as an Apprentice signed up with an Australian Support Network Provider.
|BSBSUS201||Participate in environmentally sustainable work practices||20||$25.00|
|BSBWOR203||Work effectively with others||15||$25.00|
|SITHCCC001||Use food preparation equipment||25||$70.00|
|SITHCCC005||Prepare dishes using basic methods of cookery||45||$115.00|
|SITHCCC006||Prepare appetisers and salads||25||$70.00|
|SITHCCC007||Prepare stocks, sauces and soups||35||$100.00|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||45||$100.00|
|SITHCCC012||Prepare poultry dishes||25||$70.00|
|SITHCCC013||Prepare seafood dishes||50||$105.00|
|SITHCCC014||Prepare meat dishes||50||$140.00|
|SITHCCC018||Prepare food to meet special dietary requirements||75||$115.00|
|SITHCCC019||Produce cakes, pastries and breads||40||$100.00|
|SITHCCC020||Work effectively as a cook||80||$110.00|
|SITHKOP001||Clean kitchen premises and equipment||13||$30.00|
|SITHKOP002||Plan and cost basic menus||30||$50.00|
|SITXFSA001||Use hygienic practices for food safety||15||$35.00|
|SITXFSA002||Participate in safe food handling practices||40||$40.00|
|SITXHRM001||Coach others in job skills||20||$35.00|
|SITXINV002||Maintain the quality of perishable items||10||$30.00|
|SITXWHS001||Participate in safe work practices||12||$30.00|
|HLTAID003||Provide first aid||18||$25.00|
|SITHCCC011||Use cookery skills effectively||50||$20.00|
|SITHCCC017||Handle and serve cheese||5||$40.00|
|SITHFAB002||Provide responsible service of alcohol||10||$15.00|
|SITHKOP004||Develop menus for special dietary requirements||15||$35.00|
|SITHKOP005||Coordinate cooking operations||100||$65.00|
|SITXCCS006||Provide service to customers||25||$20.00|
|RPL Government Subsidised||$1,780|
|2019 Ongoing Enrolment||Mildura Campus||Full Time, Part Time, Classroom Based, Full Year, Apprentice|
|2019 July||Mildura Campus||Full Time, Classroom Based, Semester 2|
|2020 Ongoing Enrolment||Mildura Campus||Full Time, Part Time, Classroom Based, Full Year, Apprentice|
|2020 February||Mildura Campus||Full Time, Classroom Based, Semester 1, Monday, Tuesday, Wednesday, 9.00AM - 4.30PM|