Modification History
The version details of this endorsed qualification are in the table below. The latest information is at the top.
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Version |
Comments |
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1.0 |
Replaces and is equivalent to SIT40412 Certificate IV in Commercial Cookery. Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid. |
Description
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 qualification is suitable for an Australian Apprenticeship pathway.
Job roles
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles include:
- chef
- chef de partie.
Pathways Information
Pathways into the qualification
Individuals may enter SIT40413 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.
Pathways from the qualification
After achieving SIT40413 Certificate IV in Commercial Cookery, individuals could progress to SIT50313 Diploma of Hospitality.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Entry Requirements
There are no entry requirements for this qualification.
Employability Skills Summary
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Employability Skill |
Industry/enterprise requirements for this qualification include: |
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Communication |
Providing food production briefings to kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the service period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems. |
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Initiative and enterprise |
Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and menu items; suggesting ideas for new or improved products and increased profitability. |
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Learning |
Knowing sources of new information on food trends, products, services and suppliers; being aware of opportunities to learn and participating in commercial cookery professional development activities; supporting team members to learn. |
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Planning and organising |
Planning food production requirements and organising availability of supplies for the service period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to menu and food volume requirements; monitoring and assessing operational efficiency and quality output of the kitchen during the service period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver a positive dining experience for customers. |
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Problem-solving |
Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen. |
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Self-management |
Understanding legal compliance issues and providing advice to team members; organising and self-directing own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving kitchen coordination and team leading skills. |
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Teamwork |
Motivating and leading kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with kitchen team members. |
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Technology |
Understanding the operating capability of, selecting and using kitchen tools and equipment, computer systems, software and information systems that assist in coordinating cooking operations and team leading activities. |
Packaging Rules
33 units must be completed:
- 27 core units
- 6 elective units, consisting of:
- 6 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Core units
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHCCC202 Produce appetisers and salads *
SITHCCC203 Produce stocks, sauces and soups *
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC301 Produce poultry dishes *
SITHCCC302 Produce seafood dishes *
SITHCCC303 Produce meat dishes *
SITHCCC307 Prepare food to meet special dietary requirements *
SITHCCC308 Produce cakes, pastries and breads *
SITHCCC309 Work effectively as a cook *
SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations *
SITHPAT306 Produce desserts *
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items *
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Elective units
Administration
BSBRES401A Analyse and present research information
BSBWRT401A Write complex documents
Asian Cookery
SITHASC202 Produce Asian appetisers and snacks *
SITHASC203 Produce Asian stocks and soups *
SITHASC204 Produce Asian sauces, dips and accompaniments *
SITHASC205 Produce Asian salads *
SITHASC206 Produce Asian rice and noodles *
SITHASC207 Produce curry pastes and powders *
SITHASC301 Produce Asian cooked dishes *
SITHASC302 Produce Asian desserts *
SITHASC303 Produce Japanese cooked dishes *
SITHASC304 Produce sashimi *
SITHASC305 Produce sushi *
SITHASC306 Produce Japanese desserts *
SITHASC307 Produce dim sum *
SITHASC308 Produce Chinese roast meat and poultry dishes *
SITHASC309 Produce tandoori dishes *
SITHASC310 Produce Indian breads *
SITHASC311 Produce Indian sweetmeats *
SITHASC312 Produce Indian pickles and chutneys *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Client and Customer Service
SITXCCS303 Provide service to customers
SITXCCS401 Enhance the customer service experience
Commercial Cookery and Catering
SITHCCC104 Package prepared foodstuffs *
SITHCCC205 Produce cook-chill and cook freeze foods *
SITHCCC206 Rethermalise chilled and frozen foods *
SITHCCC304 Produce and serve food for buffets *
SITHCCC305 Produce pates and terrines *
SITHCCC306 Handle and serve cheese *
SITHCCC401 Produce specialised food items *
SITHCCC402 Prepare portion-controlled meat cuts *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Communication and Teamwork
BSBCMM401A Make a presentation
Computer Operations and ICT Management
BSBITU201A Produce simple word processed documents
BSBITU202A Create and use spreadsheets
BSBITU203A Communicate electronically
BSBITU306A Design and produce business documents
BSBWOR204A Use business technology
Events
SITXEVT401 Plan in-house events or functions
Finance
BSBFIA301A Maintain financial records
BSBFIA302A Process payroll
BSBFIA303A Process accounts payable and receivable
BSBFIA401A Prepare financial reports
SITXFIN401 Interpret financial information
Food and Beverage
SITHFAB201 Provide responsible service of alcohol
SITHFAB202 Operate a bar *^
SITHFAB204 Prepare and serve espresso coffee *
SITHFAB304 Provide advice on beers, spirits and liqueurs ^
SITHFAB305 Provide advice on Australian wines ^
SITHFAB306 Provide advice on imported wines ^
SITHFAB307 Provide table service of food and beverage *^
SITHFAB308 Provide silver service *
SITHFAB309 Provide advice on food
SITHFAB310 Provide advice on food and beverage matching ^
SITHFAB311 Provide gueridon service *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
^Prerequisite is SITHFAB201 Provide responsible service of alcohol
Food Safety
SITXFSA202 Transport and store food
SITXFSA401 Develop and implement a food safety program
Human Resource Management
SITXHRM401 Roster staff
TAEASS301B Contribute to assessment
TAEDEL301A Provide work skill instruction
TAEDEL404A Mentor in the workplace
Inventory
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
SITXINV401 Control stock
Kitchen Operations
SITHKOP401 Plan and display buffets *
SITHKOP404 Plan catering for events or functions
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Management and Leadership
BSBHRM403B Support performance-management processes
BSBMGT405A Provide personal leadership
Marketing and Public Relations
SITXMPR401 Coordinate production of brochures and marketing materials
SITXMPR403 Plan and implement sales activities
SITXMPR404 Coordinate marketing activities
Merchandising
SIRXMER201 Merchandise products
Patisserie
SITHPAT302 Produce gateaux, torten and cakes *
SITHPAT305 Produce petits fours *
SITHPAT401 Prepare and model marzipan *
SITHPAT402 Produce chocolate confectionery *
SITHPAT403 Model sugar based decorations *
SITHPAT404 Design and produce sweet buffet showpieces *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Quality and Innovation
BSBINN201A Contribute to workplace innovation
Small Business Management
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
Work Health and Safety
SITXWHS301 Identify hazards, assess and control safety risks
Working in Industry
CHCAC318B Work effectively with older people
SITHIND201 Source and use information on the hospitality industry
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:
Caterer in small catering operation
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
BSBWRT401A Write complex documents
SITHKOP401 Plan and display buffets
SITHKOP404 Plan catering for events or functions
Chef de partie in a large hotel kitchen
BSBWRT401A Write complex documents
SITHCCC401 Produce specialised food items
SITHKOP401 Plan and display buffets
SITHKOP404 Plan catering for events or functions
SITXFIN401 Interpret financial information
SITXHRM401 Roster staff
Chef in a cafe or small restaurant
SITHFAB204 Prepare and serve espresso coffee
SITHFAB309 Provide advice on food
SITHKOP404 Plan catering for events or functions
SITXCCS401 Enhance the customer service experience
SITXFSA401 Develop and implement a food safety program
SITXINV301 Purchase goods
Kitchen supervisor in an aged care facility
BSBITU306A Design and produce business documents
CHCAC318B Work effectively with older people
SITHKOP404 Plan catering for events or functions
SITXHRM401 Roster staff
SITXINV301 Purchase goods
SITXINV401 Control stock
