The Public Speaking Crash Course - Asian School of Biznomics

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 organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace. Work Placement for this course will be up to 300 hours.

After achieving the Certificate IV in Commercial Cookery, students may undertake further study to SIT50416 Diploma of Hospitality Management or other Diploma Level.

Entry requirements

Learners are over 18 years of age.
All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent.
Successfully passed O Level

Course Duration

This program is delivered over 83 weeks’ full-time study. Program uses a combination of classroom face to face learning, practical hands-on classes in our training kitchen, and online resources and activities to enhance the learning experience.

Calendar Year: Eighty – Three (83) weeks (65 +18 weeks)

Academic Year: sixty – Five (65) weeks

Term breaks: 6×3 weeks = 18 weeks

Possible job titles relevant to this qualification

Chef, Chef de Partie

Core Units

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 appetizers 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

Elective Units

SITXHRM002 Roster staff
BSBSMB404 Undertake small business planning
BSBCMM401 Make a presentation
SITXCCS007 Enhance customer service experiences
SITXMPR004 Coordinate marketing activities
SITHIND002 Source and use information on the hospitality industry
SITXINV004 Control Stock

Intakes

Commencement Date in 2022

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