Certificate IV in Commercial Cookery
Course Overview
The Certificate IV in Commercial Cookery note only equips you with practical cooking skills, it also gives you the tools to be a leader in the kitchen. It provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Course Structure
In order to attain the qualification you will complete thirty-three (33) units including twenty-six (26) core units and seven (7) elective units.
- BSBDIV501 Manage diversity in the workplace
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITHCCC001 Use food preparation equipment*
- SITHCCC005 Prepare dishes using basic methods of cookery*
- SITHCCC006 Prepare appetisers and salads*
- SITHCCC007 Prepare stocks, sauces and soups*
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
- SITHCCC012 Prepare poultry dishes*
- SITHCCC013 Prepare seafood dishes*
- SITHCCC014 Prepare meat dishes*
- SITHCCC018 Prepare food to meet special dietary requirements*
- SITHCCC019 Produce cakes, pastries and breads*
- SITHCCC020 Work effectively as a cook*
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations*
- SITHPAT006 Produce desserts*
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXWHS001 Participate in safe work practices
- SITXWHS002 Identify hazards, assess and control safety risks
- BSBSUS201 Participate in environmentally sustainable work practices
- BSBWOR203 Work effectively with others
- SITHKOP001 Clean kitchen premises and equipment
- SITHIND002 Source and use information on the hospitality industry
- BSBITU306 Design and produce business documents
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Applicants must have completed the Certificate III in Commercial Cookery or equivalent qualification. |
| Minimum Age to Apply | International applicants must be 18 years of age or older. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS (Academic) overall score of 5.5 or equivalent. |
Career Opportunities
Upon completion of the qualification, you can expect to become a Chef or a Chef de partie in a commercial kitchen environment.
Internship or Work Placement
As part of the course, students 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.