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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.
TimesNo class attendance is required, students will be required to work self paced with all online content and assessments with the addition of facilitation via trainer.
Qualifications and RecognitionUpon successful completion of this course students will be eligible to receive the Certificate IV in Commercial Cookery (Apprenticeship).
- Chef de Partie
- Commis Chef
- Demi Chef
- Second (Sous) Chef
Opportunities for Further Study
- SIT50416 Diploma of Hospitality (Not on Offer at TAFE Gippsland)
- SIT60316 Advanced Diploma of Hospitality Management (Not on Offer at TAFE Gippsland)
Mandatory entry requirements
Learners Must have successfully completed SIT30816 Certificate III in Commercial Cookery. This may have been completed under a structured apprenticeship, or as a non apprentice. The units completed under SIT30816 Certificate III Commercial cookery will be used as a Credit Transfer for the SIT40516 Certificate IV in Commercial Cookery. Learners must be able to produce their certificate and statement of results on enrolment.
Learners must be employed in industry and registered as an apprentice for SIT40516 Certificate IV Commercial Cookery.
Recommended entry requirements
Learners should have gained a minimum of 3 years industry experience at an operational level whilst completing their apprenticeship. It is recommended that learners from a non apprenticeship stream should have gained 3 years industry experience on completion of SIT30816 Certificate III Commercial Cookery.
Limitations to entry
Working in the hospitality industry can include being on your feet for up to 8 hours per day. The industry often requires work being completed in a fast paced and sometimes stressful environment. Working hours may include working a variety of shifts structured over breakfast, lunch and dinner, including weekends and public holidays. learners should consider there physical condition, mental health and family/work life balance before applying for this course.
A reliable internet connection
Specialist Course Information
Pathway to Industry Licence
Material and Equipment supplied by students
Student ServicesSupport is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.
Recognition of Prior LearningMany TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
|SITHCCC021 Prepare specialised food items|
|SITHCCC002 Prepare and present simple dishes|
|SITHKOP001 Clean kitchen premises and equipment|
|BSBSUS201 Participate in environmentally sustainable work practices|
|BSBCMM201 Communicate in the workplace|
|SITHCCC011 Use cookery skills effectively|
|SITXINV002 Maintain the quality of perishable items|
|SITXHRM001 Coach others in job skills|
|SITXFSA002 Participate in safe food handling practices|
|SITXFSA001 Use hygienic practices for food safety|
|SITHPAT006 Produce desserts|
|SITHKOP002 Plan and cost basic menus|
|SITHCCC020 Work effectively as a cook|
|SITHCCC019 Produce cakes, pastries and breads|
|SITHCCC018 Prepare food to meet special dietary requirements|
|SITHCCC014 Prepare meat dishes|
|SITHCCC013 Prepare seafood dishes|
|SITHCCC012 Prepare poultry dishes|
|SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC007 Prepare stocks, sauces and soups|
|SITHCCC006 Prepare appetisers and salads|
|SITHCCC005 Prepare dishes using basic methods of cookery|
|SITHCCC001 Use food preparation equipment|
|SITXWHS003 Implement and monitor work health and safety practices|
|SITXMGT001 Monitor work operations|
|SITXFIN003 Manage finances within a budget|
|SITXCOM005 Manage conflict|
|SITXHRM003 Lead and manage people|
|SITXMGT002 Establish and conduct business relationships|
|BSBDIV501 Manage diversity in the workplace|
|SITHKOP004 Develop menus for special dietary requirements|
|SITHKOP005 Coordinate cooking operations|
|BSBSUS401 Implement and monitor environmentally sustainable work practices|
Didasko Learning Online is used for the delivery of theory and assessment tasks.