Release 1. SIT40516 Certificate IV in Commercial Cookery

Transcription

1 Release 1 SIT40516 Certificate IV in Commercial Cookery

2 SIT40516 Certificate IV in Commercial Cookery Modification History Not applicable. Qualification Description 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. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Possible job titles include: chef chef de partie. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. Entry Requirements There are no entry requirements for this qualification. Approved Page 2 of 7

3 Packaging Rules 33 units must be completed: 26 core units 7 elective units, consisting of: 7 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Core units BSBDIV501 BSBSUS401 SITHCCC001 SITHCCC005 SITHCCC006 SITHCCC007 SITHCCC008 SITHCCC012 SITHCCC013 SITHCCC014 SITHCCC018 SITHCCC019 SITHCCC020 SITHKOP002 SITHKOP004 SITHKOP005 SITHPAT006 SITXCOM005 Manage diversity in the workplace Implement and monitor environmentally sustainable work practices Use food preparation equipment Prepare dishes using basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetable, fruit, egg and farinaceous dishes Prepare poultry dishes Prepare seafood dishes Prepare meat dishes Prepare food to meet special dietary requirements Produce cakes, pastries and breads Work effectively as a cook Plan and cost basic menus Develop menus for special dietary requirements Coordinate cooking operations Produce desserts Manage conflict Approved Page 3 of 7

4 SITXFIN003 SITXFSA001 SITXFSA002 SITXHRM001 SITXHRM003 SITXINV002 SITXMGT001 SITXWHS003 Manage finances within a budget Use hygienic practices for food safety Participate in safe food handling practices Coach others in job skills Lead and manage people Maintain the quality of perishable items Monitor work operations Implement and monitor work health and safety practices Elective Units Asian Cookery SITHASC002 SITHASC003 SITHASC004 SITHASC005 SITHASC006 SITHASC007 SITHASC008 SITHASC009 SITHASC010 SITHASC011 SITHASC012 SITHASC013 SITHASC014 SITHASC015 SITHASC016 Prepare Asian appetisers and snacks Prepare Asian stocks and soups Prepare Asian sauces, dips and accompaniments Prepare Asian salads Prepare Asian rice and noodles Prepare curry pastes and powders Prepare Asian cooked dishes Prepare Asian desserts Prepare Japanese cooked dishes Prepare sashimi Prepare sushi Produce Japanese desserts Prepare dim sum Prepare Chinese roast meat and poultry dishes Prepare tandoori dishes Approved Page 4 of 7

5 SITHASC017 SITHASC018 SITHASC019 Prepare Indian breads Prepare Indian sweetmeats Prepare Indian pickles and chutneys Client and Customer Service CHCAGE001 SITXCCS006 SITXCCS007 Facilitate the empowerment of older people Provide service to customers Enhance customer service experiences Commercial Cookery and Catering SITHCCC004 SITHCCC009 SITHCCC010 SITHCCC015 SITHCCC016 SITHCCC017 SITHCCC021 SITHCCC022 Package prepared foodstuffs Produce cook-chill and cook-freeze foods Re-thermalise chilled and frozen foods Produce and serve food for buffets Produce pates and terrines Handle and serve cheese Prepare specialised food items Prepare portion-controlled meat cuts Computer Operations and ICT Management BSBITU202 BSBITU301 BSBITU306 Create and use spreadsheets Create and use databases Design and produce business documents Finance BSBFIA401 SITXFIN002 Prepare financial reports Interpret financial information First Aid HLTAID003 Provide first aid Food and Beverage Approved Page 5 of 7

6 SITHFAB002 SITHFAB003 SITHFAB005 SITHFAB007 SITHFAB014 Provide responsible service of alcohol Operate a bar Prepare and serve espresso coffee Serve food and beverage Provide table service of food and beverage Food Safety SITXFSA003 SITXFSA004 Transport and store food Develop and implement a food safety program Human Resource Management SITXHRM002 TAEASS301B TAEDEL301A TAEDEL404A Roster staff Contribute to assessment Provide work skill instruction Mentor in the workplace Inventory SITXINV001 SITXINV003 SITXINV004 Receive and store stock Purchase goods Control stock Kitchen Operations SITHKOP003 SITHKOP006 Plan and display buffets Plan catering for events or functions Patisserie SITHPAT002 SITHPAT005 SITHPAT007 SITHPAT008 SITHPAT009 Produce gateaux, torten and cakes Produce petits fours Prepare and model marzipan Produce chocolate confectionery Model sugar-based decorations Approved Page 6 of 7

7 SITHPAT010 Design and produce sweet buffet showpieces Work Health and Safety SITXWHS002 Identify hazards, assess and control safety risks Working in Industry SITHIND002 Source and use information on the hospitality industry Qualification Mapping Information No equivalent qualification. Links Companion Volume Implementation Guide: - Approved Page 7 of 7