Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40516 - CERTIFICATE IV IN COMMERCIAL COOKERY) (6 Months)
PREREQUISITE: DIPLÔME DE COMMIS CUISINIER (SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY)

FRENCH CULINARY TOPICS

• Introduction to molecular gastronomy; demonstrations and workshops
• Butchery Masterclass
• Matching food with wine
• Classical French and contemporary cuisines
• Classical French and contemporary patés, terrines and buffet items

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC015 Produce and serve food for buffets (elective)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
  This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.
  
  
• SITHCCC021 Prepare specialised food items (elective)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
  This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.
  
  
• SITHKOP005 Coordinate cooking operations (core)
  Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
  This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.
  
  
• BSBSUS401 Implement and monitor environmentally sustainable work practices (core)
  This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
  
  
• SITHKOP004 Develop menus for special dietary requirements (core)
  This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.
  
  
• SITXFIN004 Prepare and monitor budgets (elective)
  This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
  
  
• SITXFIN003 Manage finances within a budget (core)
  This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
  
  
• BSBDIV501 Manage diversity in the workplace (core)
  This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
  
  
• SITXHRM003 Lead and manage people (core)
  This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
  
  
• SITXMGT001 Monitor work operations (core)
  This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
  
  
• SITXWHS003 Implement and monitor work health and safety practices(core)
  This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.

Graduates will gain a Certificat de Chef de Partie Cuisine (SIT40516 Certificate IV in Commerical Cookery).

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.