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Certificate IV in Hospitality (Commercial Cookery) (SIT40407)
Course overview
| Qualification | Magister (S2) |
| Study mode | Full-time, Part-time |
| Durasi | 18 months |
| Intakes | Maret, Juli, November |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | Data not available |
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Admissions
Intakes
Fees
Tuition
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- Local students
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- Foreign students
Estimated cost as reported by the Institution.
Application
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- Foreign students
Student Visa
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- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Curriculum
| SITXOHS002A | Follow workplace hygiene procedures |
| SITXOHS001A | Follow health, safety and security procedures |
| HLTFA301B | Apply first aid |
| SITHIND001A | Develop and update hospitality industry knowledge |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXCOM003A | Deal with conflict situations |
| SITXHRM001A | Coach others in job skills |
| SITHCCC001A | Organise and prepare food |
| SITHCCC002A | Present food |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC003A | Receive and store kitchen supplies |
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC006A | Prepare appetisers and salads |
| SITHCCC004A | Clean and maintain kitchen premises |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC010A | Select, prepare and cook poultry |
| SITHCCC011A | Select, prepare and cook seafood |
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC029A | Prepare foods according to dietary and cultural needs |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITHPAT006A | Present Desserts |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC016A | Develop cost effective menus |
| SITHCCC015A | Plan and prepare food for buffets |
| SITXINV001A | Receive and store stock |
| SITXINV002A | Control and order stock |
| SITHCCC027A | Prepare, cook and serve food for food service (holistic unit) 12 service periods |
| SITHCCC028A | Prepare, cook and serve food for menus (holistic units) 48 service periods |
| SITXFSA001A | Implement food safety procedures |
| SITXFIN005A | Prepare and Monitor Budgets |
| SITHCCC025A | Manage finances within a budget |
| SITHCCC025A | Monitor catering revenue and costs |
| SITXFIN003A | Interpret financial information |
| SITXFSA002A | Develop and implement a food safety program |
| SITXOHS004A | Implement and monitor workplace health, safety and security practices |
| SITXHRM005A | Lead and manage people |
| SITXMGT001A | Monitor work operations |
| SITHCCC026A | Establish and maintain quality control of food |