Certificate IV in Commercial Cookery - SIT40516
Melbourne City Institute of Education
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS: 03024A
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:chefchef de partie.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
26 core units plus 7 electives.
Subjects
- Enhance customer service experiences
- Package prepared foodstuffs
- Facilitate the empowerment of older people
- Prepare poultry dishes
- Maintain the quality of perishable items
- Prepare Asian sauces, dips and accompaniments
- Participate in safe food handling practices
- Lead and manage people
- Prepare food to meet special dietary requirements
- Prepare stocks, sauces and soups
- Identify hazards, assess and control safety risks
- Produce gateaux, torten and cakes
- Produce petits fours
- Plan catering for events or functions
- Use hygienic practices for food safety
- Prepare Asian stocks and soups
- Plan and display buffets
- Plan and cost basic menus
- Produce chocolate confectionery
- Handle and serve cheese
- Serve food and beverage
- Prepare Asian appetisers and snacks
- Provide service to customers
- Prepare dishes using basic methods of cookery
- Coordinate cooking operations
- Prepare dim sum
- Manage diversity in the workplace
- Control stock
- Produce Japanese desserts
- Produce and serve food for buffets
- Prepare Asian salads
- Contribute to assessment
- Develop menus for special dietary requirements
- Provide table service of food and beverage
- Implement and monitor work health and safety practices
- Model sugar-based decorations
- Prepare Chinese roast meat and poultry dishes
- Use food preparation equipment
- Work effectively as a cook
- Provide work skill instruction
- Mentor in the workplace
- Prepare appetisers and salads
- Manage finances within a budget
- Prepare specialised food items
- Prepare meat dishes
- Develop and implement a food safety program
- Prepare and serve espresso coffee
- Receive and store stock
- Create and use databases
- Transport and store food
- Prepare Japanese cooked dishes
- Produce cakes, pastries and breads
- Prepare curry pastes and powders
- Produce cook-chill and cook-freeze foods
- Implement and monitor environmentally sustainable work practices
- Roster staff
- Prepare Indian pickles and chutneys
- Design and produce sweet buffet showpieces
- Prepare Asian cooked dishes
- Operate a bar
- Prepare seafood dishes
- Design and produce business documents
- Prepare sushi
- Provide first aid
- Coach others in job skills
- Produce pates and terrines
- Purchase goods
- Prepare Asian rice and noodles
- Provide responsible service of alcohol
- Monitor work operations
- Prepare Indian breads
- Produce desserts
- Create and use spreadsheets
- Interpret financial information
- Source and use information on the hospitality industry
- Re-thermalise chilled and frozen foods
- Manage conflict
- Prepare Indian sweetmeats
- Prepare financial reports
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Prepare Asian desserts
- Prepare portion-controlled meat cuts and meat products
- Prepare sashimi
- Prepare tandoori dishes
- Prepare and model marzipan
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| MCIE Melbourne CBD | Domestic: $14,500 International: $5,000 | Yes |
|
Fee comments
Campuses: MCIE Melbourne CBD.
Enrolment fees include additional resources required for the program and student ID charges. For additional service fees, such as re-assessment fees or Recognition of Prior Learning (RPL), please refer to the relevant Student Handbook.
Further information
Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.
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