Certificate IV in Commercial Cookery
Provider:
Course Code:
SIT40516
CRICOS Code:
0100194
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
81-Week
Study Mode:
Full Time
Location:
New South Wales (Sydney)
Course Fee:
$10,000 Per Course
Delivery Mode:
On Campus, Blended Delivery
Target:
International
Intake:
January, April, July, September
Course Overview
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.
Course Structure
The total duration will be 80 weeks including the breaks. This qualification is made up of 33 units of competency (26 core units and 7 elective units).
Skills:
- Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
- Learn to operate with autonomy and are be responsible for making business decisions
- Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations
- Take a leadership role and learn to operate with limited guidance from others and use discretion to solve non-routine problems
- Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members
- Gain understanding of kitchen management, be part of a Team management, understanding finance management as well as work health and safety practices
Course Structure
The total duration will be 81 weeks including the breaks. This qualification is made up of 33 units of competency (26 core units and 7 elective units).
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Have completed NSW Higher School Certificate (Year 12) or equivalent |
| Minimum Age to Apply | Be 18 years of age or over |
| Language Requirement | |
|---|---|
| English Language Requirements | Have an English ability at the IELTS (International English Language Testing System) level 5.5 or equivalent. |
Career Opportunities
- Chef
- Chef de partier
- Sous Chef
- Commis Chef
- Demi Chef