Courses
Certificate IV in Commercial Cookery
Course Code: SIT40516
CRICOS Code: 093178D
Intakes: January/March/April/May/July/September/November
Course Length: 1.5 years
Campus: Melbourne & Brisbane
Study Mode: Full-time
International Students
Local Students
Downloads
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. 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.
Course Structure:
To receive this qualification you must complete 33 units 26 core units and 7 elective units.
Students attend college 20 hours per week over 3 days.
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.
Work-based Training
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.
Units:
Core 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
Elective Units
BSBSUS201 Participate in Environmentally Sustainable Work Practices*
BSBWOR203 Work Effectively with Others*
SITHCCC003 Prepare and Present Sandwiches*
SITXCOM002 Show cultural sensitivity
SITHKOP001 Clean Kitchen Premises and Equipment*
SITXWHS001 Participate in Safe Work Practices*
SITXINV001 Receive and Store Stock*
*credit exemption granted from Certificate III
Requirements:
- 18 years or older
- Completion of Year 11 studies or equivalent
- IELTS 5.5 or equivalent
- Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information
RECOGNITION OF PRIOR LEARNING
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.
Please see Recognition of Prior Learning and Credit Transfer for more information.
Course Outcomes:
Graduates will be qualified for the roles of Chef or Chef de Partie
Dates:
View all dates here.
Fees:
View fee list here.
Material Fees:
$600.00
How to Apply
Downloads
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. 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.
Course Structure:
To receive this qualification you must complete 33 units 26 core units and 7 elective units.
Students attend college 20 hours per week over 3 days.
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.
Work-based Training
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.
Units:
Core 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
Elective Units
BSBSUS201 Participate in Environmentally Sustainable Work Practices
BSBWOR203 Work Effectively with Others
SITHCCC003 Prepare and Present Sandwiches
SITXCOM002 Show cultural sensitivity
SITHKOP001 Clean Kitchen Premises and Equipment
SITXWHS001 Participate in Safe Work Practices
SITXINV001 Receive and Store Stock
Requirements:
Completion of Certificate III in Commercial Cookery recommended
RECOGNITION OF PRIOR LEARNING
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.
Please see Recognition of Prior Learning and Credit Transfer for more information.
Course Outcomes:
Graduates will be qualified for the roles of Chef or Chef de Partie
Dates:
View all dates here.
Fees:
Full Fee Tuition: $12,400
Enrolment Fee: $200
Students Eligible for Skills First Funding –
Tuition $1,940 + enrolment and material fees
For more information on the Skills First program please click here.
For Fee schedule, please see above Downloads section.
Material Fees:
$700.00