Certificate IV in Commercial Cookery
Course Overview
If you’ve always dreamed of running a restaurant and experiencing the joy of serving your signature dishes to satisfied customers, you’d know it’s about more than just the food. Expand upon to your culinary talents with the Certificate IV in Commercial Cookery, with kitchen-based practical learning as well as classroom theory-based subjects where you’ll learn to manage finances, a kitchen and a team – the skills essential for success in hospitality.
Course Structure
To receive this qualification you must complete 33 units 26 core units and 7 elective units. You will attend college 20 hours per week over 2 days (excluding student supervised study).
The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Applicants must be 18 years or older. |
| Academic Entry Requirements | Successful completion of Year 11 studies or equivalent. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS 5.5 or equivalent. |
Career Opportunities
This qualification provides a pathway to work as a Chef in organisations such as cafes, clubs, coffee shops, hotels, pubs and restaurants, or to run your own small business in these sectors. Possible job titles include:
- Chef
- Chef de Partie
Internship or Work Placements
As part of the course, student are required to complete 48 occasions (Certificate III in Commercial Cookery) and 12 occasions (Certificate IV in Commercial Cookery) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.