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VACTS aims to take the vocational training approach to deliver thoughtful insights developed through years of experience in the world of business start-up.

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171 Sydney Road, Coburg VIC

+61 3 9995 3642

Copyright © 2019 Victorian Academy of Commerce and Technology Startups RTO No: 41428 CRICOS Provider Code: 03477E | All rights reserved

Cert IV in Commercial Cookery

CODE: SIT40516

OVERVIEW

Cert IV in Commercial Cookery enables you to become a supervisor or team leader   in   the   kitchen.   You   learn   to  operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Entry Requirements

Candidates may enter the qualification through a number of entry points demonstrating potential to undertake vocational education and training at Diploma level, including:

  • Completed Year 12 certificate and

  • An IELTS level of 5.5 or equivalent for direct entry into a VET course 

    • OR Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States of America;

    • OR Evidence that within two years of their application date, they have successfully completed Certificate IV or higher level qualification from the Australian Qualifications Framework;

    • OR GCE A-levels or O-levels with a pass in English 

Program Duration

The program is delivered over 73 weeks with actual face-to-face training being 20 hours/week for 64 weeks including a break of 9 weeks. It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.    

Work based training

Students enrolled in any of the SIT qualifications are required to undertake work based training as part of their course. All students undertaking the SIT30816 Certificate III/Certificate IV in Commercial Cookery and Diploma of Hospitality management  at VACTS are provided with assistance to secure experience as workers in commercial kitchens.

Additionally all  students undertaking the SIT40516  Certificate IV in Commercial Cookery at VACTS are provided with assistance to secure experience as workers in commercial kitchens for the unit SITHKOP005 Coordinate cooking operations for a minimum of 12 complete service periods,  also the holistic unit of competency "SITHCCC020 Work effectively as a cook" that students provide evidence showing preparation and service of multiple items for a minimum of 48 complete food service periods   in order to address each of the required menu styles, food service periods and menu items and to ensure integration of skills and consistency of performance in different circumstances.

VACTS will provide further information on work based training for the 2 units mentioned above at the orientation session after enrolment.

Location

VACTS is located at 171 Sydney Rd, Coburg.

All courses will be conducted at the above mentioned location. The premise at 171 Sydney Road has multiple training rooms with  1 additional computer lab  for training and student use. The location also has wi-fi internet  access for students wishing to use laptops or tablets while on the premises. Additionally, VACTS has a fully equipped commercial kitchen where the practical cooking classes are delivered for the cert IV in commercial cookery.

Units

SITXWHS003 Implement and monitor work health and safety practices
SITXFIN003 Manage finances within a budget
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Produce stocks, sauces and soups
SITHCCC007 Produce appetisers and salads
SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Produce poultry dishes
SITHCCC013 Produce seafood dishes
SITHCCC014 Produce meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITXWHS002 Identify hazards, assess and control safety risks
SITXINV004 Control stock
SITXCOM002 Show social and cultural sensitivity
SITHINDO002 Source and use information on the hospitality industry
SITXFIN002 Interpret financial information
SITXVIN003 Purchase goods
SITHCCC020 Work effectively as  cook
BSBDIV501 Manage diversity in the workplace
SITHKOP002 Plan and cost basic menus
SITHPAT003 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
 
SITXWHS001 Participate in safe work practices
 
SITHKOP004 Develop menus for special dietary requirements
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITHKOP005 Coordinate cooking operations
SITXCOM005 Manage conflict
BSBCMM401 Make presentation
BSBSUS401 Implement and monitor environmentally sustainable work practices