Certificate IV in Commercial Cookery - SIT40516

Australian Careers Education Pty Ltd

Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS: 03219A

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.

Structure

26 core units plus 7 electives.

Subjects

  • Enhance customer service experiences
  • Package prepared foodstuffs
  • Facilitate the empowerment of older people
  • Prepare poultry dishes
  • Maintain the quality of perishable items
  • Prepare Asian sauces, dips and accompaniments
  • Participate in safe food handling practices
  • Lead and manage people
  • Prepare food to meet special dietary requirements
  • Prepare stocks, sauces and soups
  • Identify hazards, assess and control safety risks
  • Produce gateaux, torten and cakes
  • Produce petits fours
  • Plan catering for events or functions
  • Use hygienic practices for food safety
  • Prepare Asian stocks and soups
  • Plan and display buffets
  • Plan and cost basic menus
  • Produce chocolate confectionery
  • Handle and serve cheese
  • Serve food and beverage
  • Prepare Asian appetisers and snacks
  • Provide service to customers
  • Prepare dishes using basic methods of cookery
  • Coordinate cooking operations
  • Prepare dim sum
  • Manage diversity in the workplace
  • Control stock
  • Produce Japanese desserts
  • Produce and serve food for buffets
  • Prepare Asian sa

Study information

Campus Fees Entry Mid year intake Attendance
Brunswick Domestic: $13,975
No information available No
  • Full-time
Brunswick East Domestic: $13,975
International: $15,000
No information available Yes
  • Full-time : 1.5 years

Further information

Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.

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