SIT Certificate in Hospitality (Cookery) (Level 4) Incorporating Level 2 and 3

This nationally recognised programme offers a professional level of training for those who aspire to become chefs within the hospitality industry. This one or two year programme is designed to develop your knowledge and culinary skills. As well as training in our well equipped classrooms and the Bungalow Restaurant, you will also spend three weeks on work placement during your first year of study.

Year One

CHC101 Cookery 1
A minimum of 15 credits are required from the following
13271 Cook food by frying in a commercial kitchen
13272 Cook food by baking in a commercial kitchen
13273 Cook food by boiling in a commercial kitchen
13274 Cook food by poaching in a commercial kitchen
13275 Cook food by steaming in a commercial kitchen
13276 Cook food by grilling in a commercial kitchen
13277 Cook food by braising and stewing in a commercial kitchen
13278 Cook food by roasting in a commercial kitchen

CHC102 Cookery 2
A minimum of 15 credits are required from the following
13280 Prepare fruit and vegetables in a commercial kitchen
13283 Prepare and present salads for service in a commercial kitchen
13288 Cook basic meat dishes in a commercial kitchen
13293 Cook basic vegetable dishes in a commercial kitchen
13298 Cook basic soups in a commercial kitchen
13300 Cook basic stocks and sauces in a commercial kitchen

CHC103 Cookery 3
A minimum of 15 credits are required from the following
13285 Handle and maintain knives in a commercial kitchen
13304 Cook basic fish dishes in a commercial kitchen
13309 Cook basic egg dishes in a commercial kitchen
13310 Prepare basic hot and cold dessert items in a commercial kitchen
13315 Cook rice based dishes in a commercial kitchen
13316 Cook basic pasta dishes in a commercial kitchen

CHC104 Service Sector Skills 1
A minimum of 15 credits are required from the following
64 Perform calculations for the workplace
377 Work in a diverse workplace
1979 Describe the employment relationship, and the application of employment law to that relationship
2977 Read texts for practical purposes
9677 Participate in groups and/or teams to gather ideas and information
14465 Maintain a safe and secure environment for people in the hospitality industry

CHC105 Service Sector Skills 2
A minimum of 15 credits are required from the following
167 Practice food safety methods in a food business
168 Demonstrate knowledge of food contamination hazards, and control methods used in a food business
1978 Identify basic employment rights and responsibilities, sources of information and assistance
6401 Provide first aid
6402 Provide resuscitation level 2
13344 Demonstrate knowledge of the characteristics of commercial cookery methods and their applications
20666 Demonstrate a basic knowledge of contamination hazards and control methods used in a food business

CHC106 Cookery 4
A minimum of 15 credits are required from the following
13279 Cook food using a microwave oven in a commercial kitchen
13281 Prepare and present basic sandwiches for service in a commercial kitchen
13284 Clean food production areas, equipment, and utensils in a commercial kitchen
14462 Provide customer care in the hospitality industry
14464 Deal with customer complaints in the hospitality industry
14466 Demonstrate knowledge of procedures to protect people and property in the hospitality industry
14469 Provide information about an establishment in the hospitality industry

Complete the following
CHC107 Restaurant Practical
CHC108 Cookery Work Placement

Year Two

CHC201 Cookery 5
A minimum of 15 credits are required from the following
13311 Prepare and cook complex hot and cold desserts in a commercial kitchen
13339 Demonstrate knowledge of commercial catering applications of kitchen commodities
13343 Demonstrate knowledge of basic nutrition in commercial catering

CHC202 Cookery 6
A minimum of 15 credits are required from the following
13305 Prepare and cook complex fish dishes in a commercial kitchen
13307 Prepare and cook shellfish dishes in a commercial kitchen

CHC203 Cookery 7
A minimum of 15 credits are required from the following
13290 Demonstrate knowledge of commercial catering applications of meat
13295 Demonstrate knowledge of commercial catering applications of fruit and vegetables
13308 Demonstrate knowledge of commercial catering applications of shellfish
13340 Demonstrate knowledge of the commercial catering applications of eggs, egg and dairy products

CHC204 Cookery 8
A minimum of 15 credits are required from the following
13299 Prepare and cook complex soups in a commercial kitchen
13301 Prepare and cook complex sauces in a commercial kitchen
13303 Demonstrate knowledge of commercial catering applications of complex sauces and soups

CHC205 Cookery 9
A minimum of 15 credits are required from the following
13317 Prepare and cook complex pasta dishes in a commercial kitchen
13318 Demonstrate knowledge of commercial catering applications of rice and farinaceous products
13342 Demonstrate knowledge of commercial food costs and portion control

CHC206 Cookery 10
A minimum of 15 credits are required from the following
13289 Prepare and cook complex meat dishes in a commercial kitchen
13294 Prepare and cook complex vegetable dishes in a commercial kitchen
13314 Prepare and cook complex egg dishes in a commercial kitchen

Options

A minimum of 30 credits are required from the following

Either
CHC207 Patisserie Strand
13312 Demonstrate knowledge of the commercial catering applications of hot and cold desserts
13320 Prepare and bake complex leavened and unleavened dough in a commercial kitchen
13323 Prepare and cook complex pastry dishes in a commercial kitchen
13324 Demonstrate knowledge of the commercial catering applications of pastry and baking items
13327 Prepare and bake complex cakes and sponges in a commercial kitchen
13334 Prepare and cook jams and jellies in a commercial kitchen

Or
CHC208 Larder Strand
13296 Demonstrate knowledge of characteristics and commercial catering preparation of larder items
13297 Demonstrate knowledge of characteristics and commercial catering preparation of complex larder items
13330 Prepare and present cold hors d'eorves in a commercial kitchen
19840 Prepare and cook pates, terrines, galatines and cold set coatings in a commercial kitchen

A minimum of three credits from the following

13331 Prepare and cook pickles, chutneys and preserves in a commercial kitchen
13334 Prepare and cook jams and jellies in a commercial kitchen
13336 Prepare and cook complex hot finger food and canapes in a commercial kitchen