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Stanley College

Certificate IV in Commercial Cookery

  • Certificate

Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs.

Key details

Degree Type
Certificate
Duration
20 weeks full-time
Course Code
SIT40516
Study Mode
In person
Intake Months
Jan, Mar, May, Aug, Oct
International Fees
$5,200 total

About this course

Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control and budgeting.

Entry requirements

Academic

  • Completion of Australian Year 11 or equivalent

English Proficiency
Intermediate Level of English
OR
IELTS Test Score of 5.0
OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 58
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 490
  • TOEIC 500

Study locations

James Street

West Perth

Career pathways

This qualification suits students seeking a career in the following job roles:

  • Chef
  • Chef de partie

Course structure

Students must successfully complete the following units:

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • 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
  • SITHPAT006 Produce desserts
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC015 Prepare and serve food for buffets
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHKOP004 Develop menus for special dietary requirements*
  • SITXFIN003 Manage finances within a budget*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXMGT001 Monitor work operations*
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • SITXCOM005 Manage conflict*
  • SITXHRM004 Recruit select and induct staff*
  • SITXCCS006 Provide service to customers
  • SITXINV001 Receive and store stock
  • HLTAID003 Provide First Aid

*Denotes units delivered within the Advanced Standing course SIT40516 Certificate IV in Commercial Cookery.

Credit for prior study or work

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

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