Certificate IV in Commercial Cookery

at Central Queensland University

Hygiene and Safe Food Handling Practices

• SITXFSA001    Use hygienic practices for food safety

• SITXFSA002    Participate in safe food handling practices

Work Safely in the Kitchen

• SITXWHS001    Participate in safe work practices

Work Effectively and Use Cookery Skills Effectively

• BSBWOR203    Work effectively with others

Use Equipment to Prepare and Cook Food

• SITHCCC001    Use food preparation equipment

• SITHCCC005    Prepare dishes using basic methods of cookery

• SITHCCC007    Prepare stocks, sauces and soups

Participate and Maintain the Quality of Perishable Food and Practice Sustainability

• SITXINV002    Maintain the quality of perishable items

• BSBSUS201    Participate in Environmentally Sustainable Work Practices

Prepare and Present Appetisers, Salads and Sandwiches

• SITHCCC003    Prepare and present sandwiches

• SITHCCC006    Prepare appetisers and salads

Prepare and Present Fruit, Vegetables, Pasta Dishes and Cheese

• SITHCCC008    Prepare vegetable, fruit, eggs and farinaceous dishes

• SITHCCC017    Handle and serve cheese

Prepare and Present Poultry and Seafood Dishes

• SITHCCC012    Prepare poultry dishes

• SITHCCC013    Prepare Seafood Dishes

• SITHCCC014    Prepare meat dishes

Package Prepared Foodstuffs

• SITHCCC004    Package prepared foodstuffs

• SITHPAT006    Produce desserts

Coaching and Developing Skills as a Cook

• SITHCCC020    Work effectively as a cook

• SITXHRM001    Coach others in job skills

Produce Cakes, Pastries and Breads

• SITHCCC019    Produce cakes, pastries and breads

Menu Planning and Costing

• SITHKOP002    Plan and cost basic menus

Dietary and Specialised Food Items

• SITHCCC018    Prepare food to meet special dietary requirements

• SITHCCC021    Prepare specialised food items

Manage People and Conflict

• SITXHRM003    Lead and manage people

• SITXMGT001    Monitor work operations

• SITXCOM005    Manage conflict

Coordinate Cookery Operations and Dietary Requirements

• SITHKOP004    Develop menus for special dietary requirements

• SITHKOP005    Coordinate cooking operations

Environmentally Sustainable Work Practices

• BSBSUS401    Implement and monitor environmentally sustainable work practices

Manage Finances within a Budget

• SITXFIN003    Manage finances within a budget

Diversity in the Workplace

• BSBDIV501    Manage diversity in the workplace

Implement and Monitor Work Health and Safety Practices

• SITXWHS003    Implement and monitor work health and safety practices

Applicants must be an existing worker in the Tourism and Hospitality industry and must already hold a trade qualification (Certificate III) in the Tourism and Hospitality industry.

Tuition Fees

Fee for service (International)    $22,341.00

Upon completion this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.