Certificate IV in Commercial Cookery

JCE Positive Outcomes Pty Ltd

This qualification is part of the Tourism, Travel and Hospitality Training Package. It 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.

Entry Requirements:

No minimum education

Structure:

33 units: 26 core; 7 elective

Subjects you can Study:

Core: Work effectively as a cook; Prepare food to meet special dietary requirements; Produce cakes, pastries and breads; Prepare meat dishes; Prepare seafood dishes; Prepare vegetable, fruit, egg and farinaceous dishes; Prepare stocks, sauces and soups; Prepare appetisers and salads; Prepare dishes using basic methods of cookery; Produce desserts; Plan and cost basic menus; plus more. Electives: Prepare curry pastes and powders; Prepare Asian sauces, dips and accompaniments; Provide service to customers; Produce and serve food for buffets; Provide table service of food and beverage; Model sugar-based decorations; plus more.

Study Pathways:

Diploma of Hospitality

Further information:

This qualification is suitable for an Australian Apprenticeship pathway.

Related Careers:

Chef, Cook, Pastrycook,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Spence No info No
Spence No info No 2 years
Established in 2000, JCE Positive Outcomes is a Registered Training Organisation located in ACT. The provider offers training in a variety of areas including business and hospitality. Delivery of qualifications is flexible and assessment processes follow the international code of ethics and practice (NCME). JCE Positive Outcomes aims to specialize in trainee-ships and corporate management training, plus courses and workshops in customer service, hygiene (HACCP), Asian cookery, patisserie ,commercial cookery and Diploma of Leadership and Management.

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