Upgrade your qualifications to secure a management role in the hospitality industry. This course is designed for qualified chefs currently working in the industry, who intend to run their own business or seek a management role within a catering environment.

• Location:
  Footscray Nicholson and Industry
• Faculty:
  Faculty of Technical and Trades Innovation
• School:
  School of Service Industries
• Study mode:
  Part Time
• Delivery mode:
  On campus, Industry, On-line, Working in the Workplace, Workplace and Traineeship
• Course code:
  SIT40407
• Duration:
  1 year
• This information is for Australian residents.
  Click here for the international version of this course

How to apply

• senior manager in a catering institution
• chef de cuisine
• sous chef
• chef de partie

Learn more about your career options on the Australian government's Career Information and Resources website.

This course aims to provide additional training to qualified Chefs in the areas of management for those who are intending to run their own business or seeking a management role within a catering environment.

Complete all 34 core units:

• Organise and Prepare Food

  Unit code

  SITHCCC001B

• Present Food

  Unit code

  SITHCCC002A

• Receive and Store Kitchen Supplies

  Unit code

  SITHCCC003B

• Clean and Maintain Kitchen Premises

  Unit code

  SITHCCC004B

• Use Basic Methods of Cookery

  Unit code

  SITHCCC005A

• Prepare Appetisers and Salads

  Unit code

  SITHCCC006A

• Prepare Stocks, Sauces and Soups

  Unit code

  SITHCCC008A

• Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes

  Unit code

  SITHCCC009A

• Select, Prepare and Cook Poultry

  Unit code

  SITHCCC010A

• Select, Prepare and Cook Meat

  Unit code

  SITHCCC012A

• Prepare Hot and Cold Desserts

  Unit code

  SITHCCC013A

• Prepare Pastries, Cakes and Yeast Goods

  Unit code

  SITHCCC014A

• Plan and Prepare Food for Buffets

  Unit code

  SITHCCC015A

• Develop Cost Effective Menus

  Unit code

  SITHCCC016A

• Control and Order Stock

  Unit code

  SITXINV002A

• Monitor Work Operations

  Unit code

  SITXMGT001A

• Prepare, Cook and Serve Food for Service

  Unit code

  SITHCCC027A

• Prepare, Cook and Serve Food for Menus

  Unit code

  SITHCCC028A

• Prepare Foods According to Dietary and Cultural Needs

  Unit code

  SITHCCC029A

• Work With Colleagues and Customers

  Unit code

  SITXCOM001A

• Work in a Socially Diverse Environment

  Unit code

  SITXCOM002A

• Deal With Conflict Situations

  Unit code

  SITXCOM003A

• Interpret Financial Information

  Unit code

  SITXFIN003A

• Implement Food Safety Procedures

  Unit code

  SITXFSA001A

• Coach Others in Job Skills

  Unit code

  SITXHRM001A

• Lead and Manage People

  Unit code

  SITXHRM005A

• Follow Health, Safety and Security Procedures

  Unit code

  SITXOHS001B

• Follow Workplace Hygiene Procedures

  Unit code

  SITXOHS002A

• Implement and Monitor Workplace Health, Safety and Security Practices

  Unit code

  SITXOHS004B

• Apply First Aid

  Unit code

  HLTFA301B

• Select, Prepare and Cook Seafood

  Unit code

  SITHCCC011A

• Monitor Catering Revenue and Costs

  Unit code

  SITHCCC025A

• Establish and Maintain Quality Control of Food

  Unit code

  SITHCCC026A

• Develop and Implement a Food Safety

  Unit code

  SITXFSA002A

• Develop and Update Hospitality Industry Knowledge

  Unit code

  SITHIND001B

• Design Menus to Meet Market Needs

  Unit code

  SITHCCC040A

• Plan, Prepare and Display a Buffet

  Unit code

  SITHCCC019A

• Prepare Portion-Controlled Meat Cuts

  Unit code

  SITHCCC020A

• Handle and Serve Cheese

  Unit code

  SITHCCC021B

• Roster Staff

  Unit code

  SITXHRM003A

• Monitor Staff Performance

  Unit code

  SITXHRM006A

• Develop Menus to Meet Special Dietary and Cultural Needs

  Unit code

  SITHCCC035A

• Prepare Sandwiches

  Unit code

  SITHCCC007A

The Certificate IV in Hospitality (Commercial Cookery), requires the completion of 39 units of competency made up of 34 core units and 5 elective units:

- a minimum of 4 elective units must be selected from the electives listed in the qualification in the training package;

- the remaining unit may be selected from any endorsed Training Package

- a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

• TAFE: Industry only. Employer choice
• Year 12: Industry only. Employer choice
• International: Not Applicable
• Mature: Industry only. Employer choice