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SIT40407 Certificate IV in Hospitality (Commercial Cookery)

hospitalityWorkplace Based Training

This course is designed for people wishing to become a qualified chef or chef de partie, supervising a small kitchen or one or more sections of a large kitchen. This course is also designed for cooks with a Certificate III in Hospitality (Commercial Cookery) interested in developing the management skills required of chefs in today's hospitality environment, while upgrading to SIT40407.

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team leading role in the kitchen. Work would be undertaken in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

SIT40407 Units

Students must complete a minimum of 39 units to achieve this qualification consisting of 34 core units and 5 elective units. This Program has been packaged to meet industry skill sets and the Victorian purchasing guide requirements.

  • SITHCCC001A - Organise and prepare food (Core)
  • SITHCCC002A - Present food (Core)
  • SITHCCC003A - Receive and store kitchen supplies (Core)
  • SITHCCC004A - Clean and maintain kitchen premises (Core)
  • SITHCCC005A - Use basic methods of cookery (Core)
  • SITHCCC006A - Prepare appetisers and salads (Core)
  • SITHCCC008A - Prepare stocks, sauces and soups (Core)
  • SITHCCC009A - Prepare vegetables, fruit, eggs and farinaceous dishes (Core)
  • SITHCCC010A - Select, prepare and cook poultry (Core)
  • SITHCCC011A - Select, prepare and cook seafood (Core)
  • SITHCCC012A - Select, prepare and cook meat (Core)
  • SITHCCC013A - Prepare hot and cold desserts (Core)
  • SITHCCC014A - Prepare pastries, cakes and yeast goods (Core)
  • SITHCCC015A - Plan and prepare food for buffets (Core)
  • SITHCCC016A - Develop cost-effective menus (Core)
  • SITHCCC025A - Monitor catering revenue and costs (Core)
  • SITHCCC026A - Establish and maintain quality control of food (Core)
  • SITHCCC027A - Prepare, cook and serve food for food service (Core)
  • SITHCCC028A - Prepare, cook and serve food for menus (Core)
  • SITHCCC029A - Prepare foods according to dietary and cultural needs (Core)
  • SITXCOM001A - Work with colleagues and customers (Core)
  • SITXCOM002A - Work in a socially diverse environment (Core)
  • SITXCOM003A - Deal with conflict situations (Core)
  • SITXFIN003A - Interpret financial information (Core)
  • SITXFSA001A - Implement food safety procedures(Core)
  • SITXFSA002A - Develop and implement a food safety program (Core)
  • SITXHRM001A - Coach others in job skills (Core)
  • SITXHRM005A - Lead and manage people (Core)
  • SITXINV002A - Control and order stock (Core)
  • SITXMGT001A - Monitor work operations (Core)
  • SITXOHS001A - Follow health, safety and security procedures (Core)
  • SITXOHS002A - Follow workplace hygiene procedures (Core)
  • SITXOHS004A - Implement and monitor workplace health, safety and security practices (Core)
  • HLTFA301B - Apply first aid (Core)
  • SITHIND001A - Develop and update hospitality industry knowledge (Elective)
  • SITXCCS002A - Provide quality customer service (Elective)
  • SITXCOM004A - Communicate on the telephone (Elective)
  • SITXHRM002A - Recruit, select and induct staff (Elective)
  • BSBFLM303C - Contribute to effective workplace relationshipe (Elective)

Entrance Requirements

  • Students must be currently working at an organisation approved by ASCET TAFE.
  • All students must undertake and be competent in a Language, Literacy and Numeracy (LLN) assessment.

Job Roles

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:

  • Chef
  • Chef de partie
  • Food and beverage supervisor
  • Front office supervisor

Duration

WORKPLACE BASED TRAINING:
The program is delivered over a maximum period of 48 months (full-time), or 72 months (part-time). ASCET TAFE recommends an average time of 29 months for the training of this qualification. ASCET TAFE will maintain an average of 50 nominal hours of training commenced each month.

The training timetable outlines this for the instructor, trainee/apprentice and workplace.

 

Delivery

Work Place Based Training is delivered via work place based learning. Apprentices/Trainees are guided through the program with the assistance of an instructor from ASCET TAFE and the workplace supervisor. ASCET TAFE will make monthly face-to-face contact with the trainee and the workplace supervisor. It is a requirement of the program that all Apprentices/Trainees are to be withdrawn from routine work duties for a minimum of 3 hours per week averaged over an four week cycle, for the purpose of structured training.
This course is also available as a Traineeship. Eligibility requirements apply.

Assessment

Assessment is used to provide students with feedback on their progress and to measure their skills and knowledge against the training qualification requirements and those of the industry. The assessment process may include written and practical presentations, observation, and may require some time away from the workplace to complete assignments and self-directed exercises.

Outcome / Future Pathways

Upon satisfactory completion of the program, students will receive SIT40407 Certificate IV in Hospitality (Commercial Cookery), Nationally recognised.

Participants who successfully complete this qualification have the option of a future pathway into SIT50307 Diploma of Hospitality or changing to a different area of study.

Employability Skills

Undertaking this course will provide students with the ability to not only gain employment but to advance professionally within their current environment. A summary of the employability skills developed through this qualification can be downloaded from http://employabilityskills.training.com.au

ASCET TAFE is an equal opportunity company and encourages people with disabilities to apply for skills-based training programs.

Student Fees

Detailed information on a student’s individual fees is available by contacting ASCET TAFE. Fees apply to all courses. Victorian and Commonwealth Government Funding, fee concessions or exemptions may apply subject to eligibility criteria. ASCET TAFE charges fees in accordance with the Ministerial Directions about Fees under the authority of the Education and Training Reform Act 2006. These directions may be viewed on our website www.ascet.edu.au

State Government funding may apply to this course.

For more information on Course Schedules and/or Student Fees, Contact Ascet Tafe on 1300 655 544 or click on the Apply Now icon below.


Enrolment into SIT40407 (Hospitality - Commercial Cookery)

Our enrolment process assists prospective students in making an informed choice about commencing this course. The Student Information Guide must be read before completing an Application to Enrol form. Training will commence only once a signed enrolment form and payment has been received by ASCET TAFE.

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