Qualification details

SIT40516 - Certificate IV in Commercial Cookery (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SIT40413 - Certificate IV in Commercial Cookery• Not equivalent • First aid unit moved from core to electives. • Non-equivalence based on removal of first aid unit from core. 02/Mar/2016


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBDIV501 - Manage diversity in the workplaceManage diversity in the workplace Core
BSBFIA401 - Prepare financial reportsPrepare financial reports Elective
BSBITU202 - Create and use spreadsheetsCreate and use spreadsheets Elective
BSBITU301 - Create and use databasesCreate and use databases Elective
BSBITU306 - Design and produce business documentsDesign and produce business documents Elective
BSBSUS401 - Implement and monitor environmentally sustainable work practicesImplement and monitor environmentally sustainable work practices Core
CHCAGE001 - Facilitate the empowerment of older peopleFacilitate the empowerment of older people Elective
HLTAID003 - Provide first aidProvide first aid Elective
SITHASC002 - Prepare Asian appetisers and snacksPrepare Asian appetisers and snacks Elective
SITHASC003 - Prepare Asian stocks and soupsPrepare Asian stocks and soups Elective
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 85

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351311 Chef 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Chef,Chef de Partie 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351311 Chef 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 511 Certificate IV 03/Mar/2016 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

Not applicable.

Qualification 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 provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:

  • chef
  • chef de partie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

33 units must be completed:

  • 26 core units
  • 7 elective units, consisting of:
  • 7 units from the list below, elsewhere in the SIT 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 

BSBDIV501

Manage diversity in the workplace

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITHCCC001

Use food preparation equipment

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC006

Prepare appetisers and salads

SITHCCC007

Prepare stocks, sauces and soups

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012

Prepare poultry dishes

SITHCCC013

Prepare seafood dishes

SITHCCC014

Prepare meat dishes

SITHCCC018

Prepare food to meet special dietary requirements

SITHCCC019

Produce cakes, pastries and breads

SITHCCC020

Work effectively as a cook

SITHKOP002

Plan and cost basic menus

SITHKOP004

Develop menus for special dietary requirements

SITHKOP005

Coordinate cooking operations

SITHPAT006

Produce desserts

SITXCOM005

Manage conflict

SITXFIN003

Manage finances within a budget

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXINV002

Maintain the quality of perishable items

SITXMGT001

Monitor work operations

SITXWHS003

Implement and monitor work health and safety practices

Elective Units 

Asian Cookery 

SITHASC002

Prepare Asian appetisers and snacks

SITHASC003

Prepare Asian stocks and soups

SITHASC004

Prepare Asian sauces, dips and accompaniments

SITHASC005

Prepare Asian salads

SITHASC006

Prepare Asian rice and noodles

SITHASC007

Prepare curry pastes and powders

SITHASC008

Prepare Asian cooked dishes

SITHASC009

Prepare Asian desserts

SITHASC010

Prepare Japanese cooked dishes

SITHASC011

Prepare sashimi

SITHASC012

Prepare sushi

SITHASC013

Produce Japanese desserts

SITHASC014

Prepare dim sum

SITHASC015

Prepare Chinese roast meat and poultry dishes

SITHASC016

Prepare tandoori dishes

SITHASC017

Prepare Indian breads

SITHASC018

Prepare Indian sweetmeats

SITHASC019

Prepare Indian pickles and chutneys

Client and Customer Service 

CHCAGE001

Facilitate the empowerment of older people

SITXCCS006

Provide service to customers

SITXCCS007

Enhance customer service experiences

Commercial Cookery and Catering 

SITHCCC004

Package prepared foodstuffs

SITHCCC009

Produce cook-chill and cook-freeze foods

SITHCCC010

Re-thermalise chilled and frozen foods

SITHCCC015

Produce and serve food for buffets

SITHCCC016

Produce pates and terrines

SITHCCC017

Handle and serve cheese

SITHCCC021

Prepare specialised food items

SITHCCC022

Prepare portion-controlled meat cuts

Computer Operations and ICT Management 

BSBITU202

Create and use spreadsheets

BSBITU301

Create and use databases

BSBITU306

Design and produce business documents

Finance 

BSBFIA401

Prepare financial reports

SITXFIN002

Interpret financial information

First Aid 

HLTAID003

Provide first aid

Food and Beverage 

SITHFAB002

Provide responsible service of alcohol

SITHFAB003

Operate a bar

SITHFAB005

Prepare and serve espresso coffee

SITHFAB007

Serve food and beverage

SITHFAB014

Provide table service of food and beverage

Food Safety 

SITXFSA003

Transport and store food

SITXFSA004

Develop and implement a food safety program

Human Resource Management 

SITXHRM002

Roster staff

TAEASS301B

Contribute to assessment

TAEDEL301A

Provide work skill instruction

TAEDEL404A

Mentor in the workplace

Inventory 

SITXINV001

Receive and store stock

SITXINV003

Purchase goods

SITXINV004

Control stock

Kitchen Operations 

SITHKOP003

Plan and display buffets

SITHKOP006

Plan catering for events or functions

Patisserie 

SITHPAT002

Produce gateaux, torten and cakes

SITHPAT005

Produce petits fours

SITHPAT007

Prepare and model marzipan

SITHPAT008

Produce chocolate confectionery

SITHPAT009

Model sugar-based decorations

SITHPAT010

Design and produce sweet buffet showpieces

Work Health and Safety 

SITXWHS002

Identify hazards, assess and control safety risks

Working in Industry 

SITHIND002

Source and use information on the hospitality industry

Qualification Mapping Information

No equivalent qualification.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components

Qualifications

- Qualification details
- Qualification components

Accredited courses

- Accredited course details

Modules

- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.