Qualification details

Employability skill 

Industry /enterprise requirements for this qualification include :

Communication 

Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.

Teamwork 

Leading team members, providing instructions and building group cohesion; working with kitchen managers and suppliers as a team member and understanding own lead role in meeting the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.

Problem solving 

Anticipating problems that may arise in kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that may arise during kitchen operations; taking responsibility for or requesting assistance from kitchen managers and suppliers in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.

Initiative and enterprise 

Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.

Planning and organising 

Collecting, analysing and organising customer, product and supplier information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate general and specialist information and products to meet the needs of customers, pacing the delivery of information and service to meet operational and service requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.

Self-management 

Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of generalist and specialised food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.

Learning 

Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the general and specialist cookery knowledge required; sharing information with colleagues.

Technology 

Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of general and specialised food items.

QUALIFICATION RULES 

To achieve a Certificate IV in Hospitality (Commercial Cookery), 39 units must be completed:

• all 34 core units
• 5 elective units:

• a minimum of 4 elective units must be selected from the electives listed below
• the remaining unit may be selected from this or another endorsed Training Package or accredited course
• a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS 

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

SITHCCC008A

Prepare stocks, sauces and soups

SITHCCC009A

Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC010A

Select, prepare and cook poultry

SITHCCC011A

Select, prepare and cook seafood

SITHCCC012A

Select, prepare and cook meat

SITHCCC013A

Prepare hot and cold desserts

SITHCCC014A

Prepare pastries, cakes and yeast goods

SITHCCC015A

Plan and prepare food for buffets

SITHCCC016A

Develop cost-effective menus

SITHCCC025A

Monitor catering revenue and costs

SITHCCC026A

Establish and maintain quality control of food

SITHCCC027A

Prepare, cook and serve food for food service

SITHCCC028A

Prepare, cook and serve food for menus

SITHCCC029A

Prepare foods according to dietary and cultural needs

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITXCOM003A

Deal with conflict situations

SITXFIN003A

Interpret financial information

SITXFSA001A

Implement food safety procedures

SITXFSA002A

Develop and implement a food safety program

SITXHRM001A

Coach others in job skills

SITXHRM005A

Lead and manage people

SITXINV002A

Control and order stock

SITXMGT001A

Monitor work operations

SITXOHS001B

Follow health, safety and security procedures

SITXOHS002A

Follow workplace hygiene procedures

SITXOHS004B

Implement and monitor workplace health, safety and security practices

HLTFA301B

Apply first aid

ELECTIVE UNITS 

Administration 

SITXADM001A

Perform office procedures

SITXADM002A

Source and present information

SITXADM003A

Write business documents

SITXADM004A

Plan and manage meetings

BSBRES401A

Analyse and present research information

Asian Cookery 

SITHASC001A

Use basic Asian methods of cookery

SITHASC002A

Produce appetisers and snacks for Asian cuisines

SITHASC003A

Prepare stocks and soups for Asian cuisines

SITHASC004A

Prepare sauces, dips and accompaniments for Asian cuisines

SITHASC005A

Prepare salads for Asian cuisines

SITHASC006A

Prepare rice and noodles for Asian cuisines

SITHASC007A

Prepare meat, poultry, seafood and vegetables for Asian cuisines

SITHASC008B

Prepare desserts for Asian cuisines

SITHASC009A

Prepare curry paste and powder for Asian cuisines

SITHASC010A

Prepare satay for Asian cuisines

SITHASC011A

Prepare vegetarian dishes for Asian cuisines

SITHASC012A

Select, prepare and serve specialised Asian cuisines

SITHASC013B

Plan menus for Asian cuisines

SITHASC014A

Design and operate an Asian kitchen

SITHASC015A

Prepare and produce Japanese raw fish (sashimi)

SITHASC016A

Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

SITHASC017A

Prepare and produce Japanese one pot cookery

SITHASC018A

Prepare and produce Japanese rice cookery

SITHASC019A

Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

SITHASC020A

Prepare and produce Chinese dim sum

SITHASC021A

Prepare and produce Chinese roast meat cuts and poultry

SITHASC022A

Prepare and produce tandoori food items

SITHASC023A

Prepare and produce Indian breads

SITHASC024A

Prepare and produce Indian sweetmeats

SITHASC025A

Prepare and produce Indian chutney and pickles

SITHASC026A

Prepare and produce Indonesian crackers

Client and Customer Service 

SITXCCS001B

Provide visitor information

SITXCCS002A

Provide quality customer service

SIRXCCS001A

Apply point-of-sale handling procedures

Commercial Cookery and Catering 

SITHCCC017A

Organise bulk cooking operations

SITHCCC018A

Prepare pâtés and terrines

SITHCCC019A

Plan, prepare and display a buffet

SITHCCC020B

Prepare portion-controlled meat cuts

SITHCCC021B

Handle and serve cheese

SITHCCC022A

Prepare chocolate and chocolate confectionery

SITHCCC023B

Select, prepare and serve specialised food items

SITHCCC024B

Select, prepare and serve specialised cuisines

SITHCCC030A

Package prepared foodstuffs

SITHCCC031A

Operate a fast food outlet

SITHCCC032A

Apply cook-chill production processes

SITHCCC033B

Apply catering control principles

SITHCCC034A

Apply cook-freeze production processes

SITHCCC035A

Develop menus to meet special dietary and cultural needs

SITHCCC036B

Select catering systems

SITHCCC037C

Manage facilities associated with commercial catering contracts

SITHCCC038B

Plan catering for an event or function

SITHCCC039B

Prepare tenders for catering contracts

SITHCCC040A

Design menus to meet market needs

Communication and Teamwork 

SITXCOM004A

Communicate on the telephone

SITXCOM005A

Make presentations

SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management 

BSBITU309A

Produce desktop published documents

BSBITU301A

Create and use databases

BSBITU302A

Create electronic presentations

BSBITA401A

Design databases

BSBITU402A

Develop and use complex spreadsheets

BSBITU102A

Develop keyboard skills

BSBWOR204A

Use business technology

BSBITU201A

Produce simple word processed documents

BSBITU306A

Design and produce business documents

BSBITU203A

Communicate electronically

BSBITU203A

Communicate electronically

CUFIMA01A

Produce and manipulate digital images

ICAS1193B

Connect a workstation to the internet

ICAS2017B

Maintain system integrity

Environmental Sustainability 

SITXENV001A

Participate in environmentally sustainable work practices

SITXENV002A

Implement and monitor environmentally sustainable work practices

Events 

SITXEVT005B

Organise in-house events or functions

Finance 

SITXFIN001A

Process financial transactions

SITXFIN002A

Maintain financial records

SITXFIN004A

Manage finances within a budget

SITXFIN005A

Prepare and monitor budgets

SITXFIN006A

Obtain and manage sponsorship

BSBFIA302A

Process payroll

BSBFIA303A

Process accounts payable and receivable

BSBFIA401A

Prepare financial reports

Food and Beverage 

SITHFAB001C

Clean and tidy bar areas

SITHFAB002C

Operate a bar

SITHFAB003A

Serve food and beverage to customers

SITHFAB004A

Provide food and beverage service

SITHFAB005A

Provide table service of alcoholic beverages

SITHFAB007A

Complete retail liquor sales

SITHFAB009A

Provide responsible service of alcohol

SITHFAB011A

Develop and update food and beverage knowledge

SITHFAB013A

Provide specialist advice on food

SITHFAB017A

Provide gueridon service

SITHFAB222A

Conduct a product tasting for alcoholic beverages

SITHFAB323A

Provide advice on beers, spirits and liqueurs

SITHFAB324A

Provide specialised advice on food and beverage matching

SITHFAB325A

Provide specialised advice on Australian wines

SITHFAB326A

Provide specialised advice on imported wines

SITHFAB227A

Operate and monitor cellar systems

Food Safety 

SITXFSA003A

Transport and store food in a safe and hygienic manner

Governance and Legal Compliance 

SITXGLC001A

Develop and update legal knowledge required for business compliance

Human Resource Management 

SITXHRM002A

Recruit, select and induct staff

SITXHRM003A

Roster staff

SITXHRM004A

Manage volunteers

SITXHRM006A

Monitor staff performance

SITXHRM009A

Provide mentoring support to business colleagues

Languages other than English 

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

SITXLAN2__A

Conduct routine workplace oral communication in a language other than English

SITXLAN3__A

Conduct workplace oral communication in a language other than English

SITXLAN4__A

Conduct complex workplace oral communication in a language other than English

SITXLAN5__A

Read and write workplace information in a language other than English

SITXLAN6__A

Read and write workplace documents in a language other than English

Management and Leadership 

SITXMGT002A

Develop and implement operational plans

SITXMGT004A

Develop and implement a business plan

SITXMGT006A

Establish and conduct business relationships

Marketing and Public Relations 

SITXMPR001A

Coordinate production of brochures and marketing materials

SITXMPR002A

Create a promotional display or stand

SITXMPR003A

Plan and implement sales activities

SITXMPR004A

Coordinate marketing activities

Merchandising 

SIRXMER001A

Merchandise products

Occupational Health and Safety 

SITXOHS003B

Identify hazards, and assess and control safety risks

Patisserie 

SITHPAT001A

Prepare and produce pastries

SITHPAT002A

Prepare and produce cakes

SITHPAT003A

Prepare and produce yeast goods

SITHPAT004A

Prepare bakery products for patisseries

SITHPAT005A

Prepare and present gateaux, torten and cakes

SITHPAT006A

Present desserts

SITHPAT007A

Prepare and display petits fours

SITHPAT008A

Prepare and model marzipan

SITHPAT009A

Prepare desserts to meet special dietary requirements

SITHPAT010A

Prepare and display sugar work

SITHPAT011A

Plan, prepare and display sweet buffet showpieces

SITHPAT012A

Plan patisserie operations

Quality and Innovation 

SITXQUA001A

Contribute to workplace improvements

SITXQUA002A

Originate and develop a concept

SIRXQUA001A

Develop innovative ideas at work

Risk Management and Security 

CPPSEC2012A

Monitor and control individual and crowd behaviour

CPPSEC3018A

Provide for the safety of persons at risk

SIRXRSK001A

Minimise theft

SITXCCS305A

Provide lost and found facility

Sales 

SIRXSLS001A

Sell products and services

SIRXSLS002A

Advise on products and services

Working in Industry  - Hospitality 

SITHIND001B

Develop and update hospitality industry knowledge