The Certificate IV in Hospitality (Commercial Cookery) builds on your Certificate III in Hospitality (Commercial Cookery) qualification, by giving you the skills to work as a chef or cook who also performs a supervisor or team leader role in the kitchen. If your dream is to become a master chef who runs your own kitchen then this is the course for you! You’ll develop practical cookery and theoretical skills for the management of a dynamic and innovative kitchen environment. This course builds on the trade cook’s experience by providing more advanced cooking techniques and people management skills, while encouraging your own judgment and personal flair as a chef.
Training Course Details
Course Weeks & Delivery
The course is delivered over 18-24 months.
Course Fees
$7,500.00 GST Free
Description
Certificate IV in Hospitality (Commercial Cookery) reflects the role of a qualified chef or cook who also performs a supervisory or team leading role in the kitchen. The course is designed for qualified cooks who want to develop professionally in the areas of practical cookery and kitchen management. Participants learn a broad range of practical and theoretical skills for the management of a dynamic and innovative kitchen environment. This course builds on the trade cook’s qualification by providing more advanced practical cookery and human resource skills while providing the opportunity to exercise judgement and flair.
This training program may be completed through classroom, workplace based training or a combination of both.
If you wish to apply for Recognition of Prior Learning (RPL) please contact us for an application.
If you wish to apply for Credit Transfer (CT) please contact us for an application.
Assessment
To receive the qualification, participants are required to successfully complete all units of competency. A qualification will be issued, based on the successful assessments of all units of competency.
Entry Requirements
Participants must be able to read and write documents and understand maths concepts to a level required to complete Year 10.
If participants are entering this program as an apprentice or a trainee under the Australian Apprenticeships arrangements, they must be employed in the industry and must register at an Australian Apprenticeships Centre (AAC) prior to enrolment.
We encourage applicants with disabilities to apply for training.
Qualification Earned
Certificate IV in Hospitality (Commercial Cookery)
Job Prospects
Course Units
| Core Units |
| Unit Code |
Unit of Competency |
| SITHCCC001A |
Organise and prepare food |
| SITHCCC002A |
Present food |
| SITHCCC003A |
Receive and store kitchen supplies |
| SITHCCC004A |
Clean and maintain kitchen premises |
| SITHCCC005A |
Use basic methods of cookery |
| SITHCCC006A |
Prepare appetisers and salads |
| SITHCCC008A |
Prepare stocks, sauces and soups |
| SITHCCC009A |
Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC010A |
Select, prepare and cook poultry |
| SITHCCC011A |
Select, prepare and cook seafood |
| SITHCCC012A |
Select, prepare and cook meat |
| SITHCCC013A |
Prepare hot and cold desserts |
| SITHCCC014A |
Prepare pastries, cakes and yeast goods |
| SITHCCC016A |
Develop cost effective menus |
| SITHCCC027A |
Prepare, cook and serve food for food service |
| SITHCCC028A |
Prepare, cook and serve food for menus |
| SITHCCC029A |
Prepare foods according to dietary and cultural needs |
| SITXCOM001A |
Work with colleagues and customers |
| Elective Units |
| Unit Code |
Unit of Competency |
| SITHFAB009A |
Provide responsible service of alcohol |
| SITHFAB011A |
Develop and update food and beverage knowledge |
| SITXCCS002A |
Provide quality customer service |
| SITXFIN001A |
Process financial transactions |
| SITXFSA001A |
Implement food safety procedures |
| SITXHRM006A |
Monitor staff performance |
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