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COURSE DETAILS

Course Code

SIT40516

Study Area

Cookery

Course Level

Certificate IV

Course Structure

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Units

SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC007Prepare stocks, sauces and soups
SITHCCC006Prepare appetisers and salads
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC019Produce cakes, pastries and breads
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITXCOM005Manage Conflict
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXINV002Maintain the quality of perishable items
SITHKOP001Clean kitchen premises and equipment
SITHCCC018Prepare food to meet special dietary requirements
SITHKOP002Plan and cost basic menus
SITXINV003Purchase goods
SITHPAT006Produce desserts
SITHCCC020Work effectively as a cook
BSBSUS201Participate in environmentally sustainable work practices
SITXWHS001Participate in safe work practices
SITHCCC015Produce and serve food for buffets
SITHCCC021Prepare specialised food items
SITXFIN003Manage Finances within a budget
BSBDIV501Manage Diversity in the Workplace
SITHKOP004Develop menus for special dietary requirements
SITHCCC018Prepare food to meet special dietary requirements
SITXHRM003Lead and manage people
SITXMGT001Monitor work operations
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHKOP005Coordinate Cooking Operations
SITXWHS003Implement and monitor work health and safety practices
SITHCCC009Produce cook-chill and cook-freeze foods

Companies who hired our graduates

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