NEXT INTAKE DATE:Please contact us at 1300 130 432
The nationally accredited Certificate IV in Commercial Cookery is designed to enables graduates to start careers in a range of hospitality establishments and have a supervisory or team leading role in the kitchen. Covering a broad range of skills, knowledge and application within a diverse range of the cooking industry, participants gain skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition.
KEY LEARNING OUTCOMES AND SKILLS
Technical culinary proficiency
Menu planning and costing
Prepare food and dietary requirements
Hygiene and Safety
Successful completion of this course provides the skills and knowledge to perform as a qualified cook or chef in a restaurant, hotel, cafe etc. Possible job titles include*:
chef de partie
*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification
Classroom based delivery [Face-to-Face] and Training Kitchen.
During the course students are required to complete a minimum of 12 service periods (shifts) where students will safely and hygienically prepare, cook and present menu items.
KITCHEN TRAINING VENUE
We have an agreement with Bay Leaf Catering pty Ltd, 17-21 Buckhurst Street, South, Melbourne, Victoria for the practical classes. The facility is equipped with 44 individual work stations, 44 gas ovens with 4 burner cooktops, 2 presenter benches, shared cool room, shared commercial washing station and Balcony.
Assessment methods vary and may include written assignments, knowledge tests, research tasks, projects, case studies, observations, practical tasks and role plays/demonstrations .
RECOGNITION OF PRIOR LEARNING (RPL)
RPL allows students to gain recognition of skills and knowledge they have achieved through on the job training, formal or informal education and life experience. Applicants are assessed on a case-by-case basis. A comprehensive RPL assessment tool will need to be completed and each unit will be addressed individually.
To know more about how RPL is conducted please refer to the following documents:
CREDIT TRANSFER (CT)
Students may be able to shorten the length of their chosen qualification by taking into account previous studies. Mint Training recognises Australian registered training organisations for credit transfers. Credit Transfers will be granted upon the receipt of sufficient evidence to support the application.
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXCCS007 Enhance customer service expereinces
SITXFIN002 Interpret financial information
SITXFSA004 Develop and implment a food safety program
SITHCCC004 Package prepared foodstuffs
SITHCCC017 Handle and serve cheese
SITXINV001 Recieve and store stock
SITXCCS006 Provide service to customers
Please call 1300 130 432 if you are having issues accessing this information.
Please click here for Fees & Charges.