Are you struggling with Certificate IV in commercial cookery assignments?

About the Course related difficulties

Certificate IV in commercial cookery is a course that has been designed to provide proper knowledge and skills to the students that have been enrolled on the course. This particular course is developed for providing students with the proper competency required for qualified shape as well as developing their leadership skills and supervisory skills so that they can be beneficial for managing the kitchen effectively and efficiently.  In the first year of the course, the students are to develop their extensive skills of preparing and cooking food preparation practically and presenting them. In the next year, they have to develop their kitchen management skills as well as leadership skills.

Easing the difficulties

After completing this particular certificate course, the students will be eligible to develop their career as senior chefs and they will be eligible to enroll for advanced get catering skills. However, during the completion of this particular course, some difficulties can be developed. If we focus in the course, we would find that one of the problems is that this course is time-consuming and for completing the course, one has to be present in all the classes and practical sessions. Missing one class can affect the understanding of the course as well as practical sessions for an individual student. 

As both theory and practical assessments are necessary for a student to complete for a successful result, problems like working at a stretch in the kitchen for a long time as well as managing the theoretical part has been difficult. Thus, our expert team is here for arranging proper resources for the practical classes. For example in SITXWHS003 (Implement and monitor work health and safety practices) it is difficult sometimes for certain products proper safety practices are not mentioned. Although these factors are generated some struggles during the certificate course, completing the course has been challenging yet beneficial for the career of a student and we are offering suitable help for such students

Units linked to cert 4 commercial cookery

SITXFSA001 – Use hygienic practices for food safety

SITXFSA002 – Participate in safe food handling practices

SITXCOM005 – Manage conflict

BSBCMM201 – Communicate in the workplace

SITXINV001 – Receive and store stock

SITHCCC001 – Use food preparation equipment

SITHCCC005 – Prepare dishes using basic methods of cookery

SITHCCC006 – Prepare appetisers and salads

SITHCCC007 – Prepare stocks, sauces and soups

BSBWOR203 – Work effectively with others

SITXWHS001 – Participate in safe work practices

SITHCCC018 – Prepare food to meet special dietary requirements

SITXINV002 – Maintain the quality of perishable items

SITHCCC020 – Work effectively as a cook

SITHKOP002 – Plan and cost basic menus

SITHCCC008 – Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC012 – Prepare poultry dishes

SITHCCC013 – Prepare seafood dishes

SITHPAT006 – Produce desserts

SITHKOP004 – Develop menus for special dietary requirements

SITXHRM001 – Coach others in job skills

SITXHRM002 – Roster staff

SITHCCC014 – Prepare meat dishes

SITHCCC019 – Produce cakes, pastries and breads

SITXWHS002 – Identify hazards, assess and control safety risks

SITXHRM003 – Lead and manage people

BSBSUS401 – Implement and monitor environmentally sustainable work practices

SITXCCS007 – Enhance customer service experiences

SITXMGT001 – Monitor work operations

SITHKOP005 – Coordinate cooking operations

BSBDIV501 – Manage diversity in the workplace

SITXWHS003 – Implement and monitor work health and safety practices

SITXFIN003 – Manage finances within a budget

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