MCIE can deliver the Certificate IV in Commercial Cookery as a traineeship. This enables your staff to simultaneously study while being actively engaged in the workplace, thereby minimising the time spent out of the kitchen.
- National Code: SIT40413
- Course Name: Certificate IV in Commercial Cookery
- Funded Traineeship Enrolment Fee: $50*
- Duration: 12-18 Months
- Delivery Mode: Workplace Training
- Equipment Requirements: Student’s are required to have a Chef’s uniform, appropriate footwear and a knife kit.
Based on the limitations of the workplace environment students may be able to undertake and complete some units at the fully equipped MCIE kitchen.
This qualification is suitable for qualified commercial cooks who are seeking a supervisory or team leading role in the kitchen. It prepares the candidate to operate independently and use discretion to solve non-routine problems.
This qualification prepares students to progress in their career and take on supervisory roles of a Chef or Chef de Partie.
SITXFSA101 Use hygienic practices for food safety
SITXINV202 Maintain the quality of perishable items
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC203 Produce stocks, sauces and soups
SITHCCC202 Produce appetisers and salads
SITHCCC309 Work effectively as a cook
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHKOP402 Develop menus for special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHPAT306 Produce desserts
SITXFSA201 Participate in safe food handling practices
SITHKOP302 Plan and cost basic menus
SITXHRM301 Coach others in job skills
SITHKOP403 Coordinate cooking operations
HLTAID003 Provide first aid
BSBSUS301A Implement and monitor environmentally sustainable work practices
SITXWHS401 Implement and monitor work health and safety practices
SITXHRM402 Lead and manage people
BSBDIV501A Manage diversity in the workplace
SITXCOM401 Manage conflict
SITXMGT401 Monitor work operations
SITXFIN402 Manage finances within a budget
BSBSUS201A Participate in environmentally sustainable work practices
SITXFIN401 Interpret financial information
SITXCCS303 Provide service to customers
SITXWHS301 Identify hazards, assess and control safety risks
SITXFSA401 Develop and implement a food safety program
SITHIND201 Source and use information on the hospitality industry
Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.