Certificate IV in Commercial Cookery
Qualification Code: SIT40516
CRICOS Course Code:093051G
This Certificate IV in Commercial Cookery course is designed for students who have completed Certificate III in Commercial Cookery and want to advance their career in a supervisory or team leading role in the kitchen. Students are required to undertake face to face theory and practical training in kitchen operations.
Students are required to undertake a 10 week workplace training in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. At the end of the course, students are expected to operate independently or with limited guidance from others and use discretion to solve non-routine problems in a commercial kitchen.
Subject areas for Certificate IV level:
- manage diversity in the workplace
- Implement and monitor environmentally sustainable work practices
- work health and safety practices
- supervisory and leadership skills
- manage finances
- plan and cost basic menus
- coordinate cooking operations
- control stock and purchase goods
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotel, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles includes:
- Chef de partie
Student must complete Certificate III in Commercial Cookery before they can proceed to Certificate IV in Commercial Cookery.
Course Admission Requirements
All International students must be over 18 years of age before they can commence their studies at APSI.
- Students need to demonstrate they have proficiency in English. If student cannot provide a documented proof on their English language proficiency, they will be required to sit for a language, literacy and numeracy test (LLN) before a place can be offered.
- For Certificate level courses, student must have completed a minimum of Year 11 schooling or equivalent or to be a mature age student (20 years of age and above)
Units of Competency
This course consists of 33 units of competence with 27 core units and 6 elective units as listed below:
|BSBDIV501||Manage diversity in the workplace|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITXFIN003||Manage finances within a budget|
|HLTAID003||Provide first aid (Elective unit)|
|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|
|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|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITXINV001||Receive and store stock|
|BSBWOR203||Work effectively with others|
|SITXWHS001||Participate in safe work practices|
|SITXCCS006||Provide service to customers|
|SITHIND002||Source and use information on the hospitality industry|
17 July, 9 October
5 February, 30 April, 16 July, 8 October
Mode of Delivery
This course is delivered in a mix of face to face training, multi-media demonstrations, hands-on practical training in a commercial kitchen, practical in simulated hospitality environment and workplace training.
Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.
The second day of delivery is conducted at the commercial kitchen in Café Bella Vista for all practical work.
At the end of the course, students will be able to competently undertake various tasks in a commercial cookery environment and take up positions such as
- Chef de partie
- Minimum 18 years of age
- Completion of Year 11 or high school or equivalent
- Have a passion to work in the kitchen or hospitality industry
- Have a minimum English proficiency of IELTS 5.5 or equivalent
- This course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).
Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
- Classroom exercises
- Practical demonstrations
- Group Activities
- Verbal and/or written questions
Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
All commercial cookery students are required to purchase one full set of chef’s uniform through APSI’s designed supplier. The chef’s uniform consists of chef’s jacket, trousers, apron, chef’s hat and protective footwear. All students must wear full set of chef’s uniform when they attend training in the commercial kitchen.
Students are also required to purchase one full set of knives for all practical classes.
Dress code while attending theory class at APSI campus
There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.
Recognition of Prior Learning
This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.
(Source: AQF Implementation Handbook 2007)
Location of Delivery
Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia
Café Bella Vista, 150 Bennett Street, East Perth, WA 6004 Western Australia
At the workplace
The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.