Certificate IV in Commercial Cookery

National Institute of Education and Technology

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.

Accepts International Students:

Yes

Provider CRICOS: 03590D

Related Careers:

Chef, Cook, Pastrycook,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Hobart Tasmania No info No Full time 78 weeks
BTP, Brisbane QLD No info No Full time 78 weeks
National Institute of Education and Technology with its headquartered in Brisbane, It is a reputable institute which provides nationally recognized qualifications to students, with options to study in our Brisbane and Hobart campus.

Provider CRICOS: 03590D

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