Certificate IV in Commercial Cookery
Our cookery course can prepare you to be supervisor or team leader in the kitchen. You’ll gain the skills and confidence to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
With classroom lessons and a practical placement, you’ll be ready to work in a variety of venues such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or within your own small business.
Please not: this commercial cooking course caters to Australian and international standards, requires the handling and tasting of alcohol, and does not include Halal products. We use products containing alcohol and pork during assessment.
| National Code | SIT40516 |
|---|---|
| CRICOS Code | 092305K |
| Study Areas |
Culinary Arts |
| Study Level | Certificate IV |
| Course Type | International TAFE Course |
| Campuses | Workplace, Box Hill |
| Tuition Fee Type | Estimated Fee |
| International Fee | $7,540.00 |
| Service Fees | Estimated Annual Fees |
| Service & Amenities* | $155.00 |
| Core Skills Support** | $75.00 |
| Annual Material Fees | $1,855.00 |
| Retain Course Items*** | No fee applies |
* Does not apply to VETiS or Short course students.
** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.
***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).
Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.
Successful completion of Certificate III in Commercial Cookery or equivalent with a pass. Relevant senior employment experience in industry will be considered.
A minimum IELTS overall score of 5.5 (Academic) with no band less than 5.0. A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based, or approved equivalent.
For other accepted tests, please visit the English Language Requirements page.
Full time: 6 months
This course is designed to simulate conditions in a restaurant environment, you may need to attend classes between 6am and 11pm, Monday to Saturday. You will also be required to participate in work experience in order to complete the course.
You must have a Certificate III in Commercial Cookery or equivalent with a pass. However, we will consider relevant senior employment experience in the industry.
PRE-TRAINING REVIEW
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.
A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.
Successful completion will enable you to progress to the Diploma of Hospitality Management and then to the Bachelor of Hospitality Management with credits for your previous study
Direct entry. See how to apply or contact the international office.
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 4
Possible employment prospects include moving into roles as achef or chef de partie. Work may be found in a variety of organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or within your own small business.
Code |
Title |
Hours |
|---|---|---|
| BSBSUS401 | IMPLEMENT AND MONITOR ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES | 40.0 |
This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings. |
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| BSBDIV501 | MANAGE DIVERSITY IN THE WORKPLACE | 60.0 |
There is currently no description entered for this unit. |
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| SITXCCS007 | ENHANCE CUSTOMER SERVICE EXPERIENCES | 40.0 |
There is currently no description entered for this unit. |
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| SITXCOM005 | MANAGE CONFLICT | 20.0 |
There is currently no description entered for this unit. |
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| SITXFIN003 | MANAGE FINANCES WITHIN A BUDGET | 30.0 |
There is currently no description entered for this unit. |
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| SITXHRM003 | LEAD AND MANAGE PEOPLE | 60.0 |
There is currently no description entered for this unit. |
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| SITXMGT001 | MONITOR WORK OPERATIONS | 20.0 |
There is currently no description entered for this unit. |
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| SITXWHS003 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | 30.0 |
There is currently no description entered for this unit. |
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| SITHKOP005 | COORDINATE COOKING OPERATIONS | 100.0 |
There is currently no description entered for this unit. |
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| SITHKOP006 | PLAN CATERING FOR EVENTS OR FUNCTIONS | 40.0 |
There is currently no description entered for this unit. |
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| SITHKOP004 | DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS | 15.0 |
There is currently no description entered for this unit. |
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