Certificate IV in Commercial Cookery
You can be the supervisor or team leader in the kitchen with our commercial cookery course. You’ll gain the skills and confidence to operate independently or with limited guidance from others and use discretion to solve non routine problems.
In this practical culinary course, prepare to become a commercial cook who can lead kitchen teams. With classroom lessons and practical placement, you’ll be ready for work in a variety of venues such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or you can run a small business in these sectors.
Please note this commercial cooking course caters to Australian and international standards and 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.
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.
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 job titles include chef or chef de partie. Work may be found in a variety of organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops, or to run a small business in these sectors.