Certificate IV in Commercial Cookery - SIT40516

William Angliss Institute VIC

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01505M

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 salads
  • Contribute to assessment
  • Develop menus for special dietary requirements
  • Provide table service of food and beverage
  • Implement and monitor work health and safety practices
  • Model sugar-based decorations
  • Prepare Chinese roast meat and poultry dishes
  • Use food preparation equipment
  • Work effectively as a cook
  • Provide work skill instruction
  • Mentor in the workplace
  • Prepare appetisers and salads
  • Manage finances within a budget
  • Prepare specialised food items
  • Prepare meat dishes
  • Develop and implement a food safety program
  • Prepare and serve espresso coffee
  • Receive and store stock
  • Create and use databases
  • Transport and store food
  • Prepare Japanese cooked dishes
  • Produce cakes, pastries and breads
  • Prepare curry pastes and powders
  • Produce cook-chill and cook-freeze foods
  • Implement and monitor environmentally sustainable work practices
  • Roster staff
  • Prepare Indian pickles and chutneys
  • Design and produce sweet buffet showpieces
  • Prepare Asian cooked dishes
  • Operate a bar
  • Prepare seafood dishes
  • Design and produce business documents
  • Prepare sushi
  • Provide first aid
  • Coach others in job skills
  • Produce pates and terrines
  • Purchase goods
  • Prepare Asian rice and noodles
  • Provide responsible service of alcohol
  • Monitor work operations
  • Prepare Indian breads
  • Produce desserts
  • Create and use spreadsheets
  • Interpret financial information
  • Source and use information on the hospitality industry
  • Re-thermalise chilled and frozen foods
  • Manage conflict
  • Prepare Indian sweetmeats
  • Prepare financial reports
  • Prepare vegetable, fruit, eggs and farinaceous dishes
  • Prepare Asian desserts
  • Prepare portion-controlled meat cuts and meat products
  • Prepare sashimi
  • Prepare tandoori dishes
  • Prepare and model marzipan

Study information

Campus Fees Entry Mid year intake Attendance
Melbourne Domestic: $13,500
International: $26,400
Yes
  • Part-time or day release : 4 years
  • Full-time : 1.5 years
  • Online/Off-campus
  • Flexible Delivery
  • Part-time
Sydney Domestic: $13,500
International: $26,400
Yes
  • Online/Off-campus
  • Flexible Delivery
  • Full-time : 1.5 years
  • Part-time

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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