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.
This qualification provides a pathway to work as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafés, caféterias and coffee shops.
Pathway into the qualification
Students may enter SIT40413 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. It is strongly recommended that individuals undertake lower level qualification such as the Certificate III in Commercial Cookery and /or gain Industry experience prior to entering the qualification. The duration of the course may vary if you don’t have previous qualification.
Pathway from the qualification
Students may choose to move to higher qualifications after completing Certificate IV in Commercial Cookery. Upon successful completion of this course, students may move to Diploma of Hospitality which will provide you with the skills to work as a Manager in any hospitality. The hospitality courses are nested. Some of the same Units of Competency are included in the Certificate III, Certificate IV in Commercial Cookery and Diploma of Hospitality.
This course is delivered in a classroom and simulated kitchen environment. Study includes theory, group discussions, case studies, presentations and research.
Duration and Course Delivery
78-83 weeks including Certificate III in Commercial Cookery. (duration may vary if you have other hospitality qualifications)
Recognition of Prior Learning (RPL) / Credit Transfer:
Do you already have existing skills and knowledge as a Cook and don’t need additional training? Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.
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Last updated June 10, 2016