SIT40516-CERTIFICATE IV IN COMMERCIAL COOKERY (0100407)

Price $ 18,000.00
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SIT40516-CERTIFICATE IV IN COMMERCIAL COOKERY (0100407)

Course 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.

Course Delivery

Classroom-based – formal structured training and assessment  delivered at our campus at 28-36 Foveaux St Surry Hills NSW 2010

Location: 2 minutes walk from Central Station

Kitchen based practical training :- 240 hours of practical classes at MKR Group Pty Ltd, 136 Magowar Road, Girraween NSW 2145 in term time.

For Location :- Travel to Pendle Hill train station, Pickup van leaves station at 9:30 am & 10 : 00 am. Students will be dropped back to station after finishing their classes.

Duration

  • 18 months (78 weeks)

Career Opportunities

Employment outcomes resulting from the completion of this course may include the following roles:

  • Chef
  • Chef de Partie

Course Structure

  • BSBDIV501 Manage diversity in the workplace-Core
  • BSBSUS401 Implement and monitor environmentally sustainable work practices-Core
  • SITHCCC001 Use food preparation equipment-Core
  • SITHCCC005 Prepare dishes using basic methods of cookery-Core
  • SITHCCC006 Prepare appetisers and salads-Core
  • SITHCCC007 Prepare stocks, sauces and soups-Core
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes-Core
  • SITHCCC012 Prepare poultry dishes-Core
  • SITHCCC013 Prepare seafood dishes-Core
  • SITHCCC014 Prepare meat dishes-Core
  • SITHCCC018 Prepare food to meet special dietary requirements-Core
  • SITHCCC019 Produce cakes, pastries and breads-Core
  • SITHCCC020 Work effectively as a cook-Core
  • SITHKOP002 Develop menus for special dietary requirements-Core
  • SITHKOP004 Develop menus for special dietary requirements-Core
  • SITHKOP005 Coordinate cooking operations-Core
  • SITHPAT006 Produce desserts-Core
  • SITXCOM005 Manage conflict-Core
  • SITXFIN003 Manage finances within a budget-Core
  • SITXFSA001 Use hygienic practices for food safety-Core
  • SITXFSA002 Participate in safe food handling practices-Core
  • SITXHRM001 Coach others in job skills-Core
  • SITXHRM003 Lead and manage people-Core
  • SITXINV002 Maintain the quality of perishable items-Core
  • SITXMGT001 Monitor work operations-Core
  • SITXWHS003 Implement and monitor work health and safety practices-Core
  • SITHCCC017 Handle and serve cheese-Elective
  • SITXHRM002 Roster staff-Elective
  • SITXINV001 Receive and store stock-Elective
  • SITXINV003 Purchase goods-Elective
  • SITXINV004 Control stocks-Elective
  • SITHFAB002 Provide responsible service of alcohol-Elective
  • HLTAID003 Provide first aid-Elective

Intakes

  • Term 1 – 06/01/2020
  • Term 2 – 10/02/2020
  • Term 3 – 06/04/2020
  • Term 4 – 11/05/2020
  • Term 5 – 06/07/2020
  • Term 6 – 10/08/2020
  • Term 7 – 05/10/2020
  • Term 8 – 09/11/2020

Fees

Tuition Fees : –  $ 18,000

How to Apply

You may apply for entry into this course through our website: www.professions.edu.au

Curriculum is empty

College Premises Opening hours during COVID-19

10:00 am to 04:00 pm