Certificate IV in Commercial Cookery
Provider:
Course Code:
SIT40516
CRICOS Code:
095009E
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
New South Wales (Surry Hills)
Course Fee:
$16,500 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
-
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 course requires students to undertake workplace integrated learning where they will have to demonstrate the ability to safely and hygienically prepare, cook and present menu items for a minimum of 60 complete food service period that covers breakfast, dinner, lunch and special function in a commercial kitchen and service environment in an actual workplace environment.
Course Structure
Total number of units = 33 (26 core units plus 7 elective modules)
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | 18 years and above |
| Academic Entry Requirements | Completed a minimum of Year 12. Must complete lower level qualification prior to entry into the higher level qualification. For example: Students need to complete the diploma qualification prior to commencement of the Advanced Diploma qualification. Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes |
| Language Requirement | |
|---|---|
| English Language Requirements | An overall IELTS band 5.5 or equivalent and above |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Manage diversity in the workplace | Core | |
| Create and use spreadsheets | Elective | |
| Design and produce business documents | Elective | |
| Use simple relational databases | Elective | |
| Implement and monitor environmentally sustainable work practices | Core | |
| Use food preparation equipment | Core | |
| Prepare dishes using basic methods of cookery | Core | |
| Prepare appetisers and salads | Core | |
| Prepare stocks, sauces and soups | Core | |
| Prepare vegetable, fruit, eggs and farinaceous dishes | Core | |
| Prepare poultry dishes | Core | |
| Prepare seafood dishes | Core | |
| Prepare meat dishes | Core | |
| Prepare food to meet special dietary requirements | Core | |
| Produce cakes, pastries and breads | Core | |
| Work effectively as a cook | Core | |
| Source and use information on the hospitality industry | Elective | |
| Plan and cost basic menus | Core | |
| Develop menus for special dietary requirements | Core | |
| Coordinate cooking operations | Core | |
| Produce desserts | Core | |
| Provide service to customers | Elective | |
| Manage conflict | Core | |
| Manage finances within a budget | Core | |
| Use hygienic practices for food safety | Core | |
| Participate in safe food handling practices | Core | |
| Coach others in job skills | Core | |
| Roster staff | Elective | |
| Lead and manage people | Core | |
| Maintain the quality of perishable items | Core | |
| Monitor work operations | Core | |
| Identify hazards, assess and control safety risks | Elective | |
| Implement and monitor work health and safety practices | Core |
Career Opportunities
- Chef
- Chef de Partie
Internship or Work Placement
Work Placement is a mandatory component for both This course requires students to undertake workplace integrated learning where they will have to demonstrate the ability to safely and hygienically prepare, cook and present menu items for a minimum of 60 complete food service period that covers breakfast, dinner, lunch and special function in a commercial kitchen and service environment in an actual workplace environment.