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 is suitable for an Australian Apprenticeship pathway.

CERTIFICATE IV IN COMMERCIAL COOKERY DETAILS

  • National Code: SIT40413
  • Units: 27 core & 6 elective units
  • Fees: From $10*
  • Location: Multiple
  • Delivery Mode: Classroom, Traineeship, Workplace, Self-paced
  • Duration: 2 days a week for 52 weeks
  • Assessment: Methods for assessment include written, practical/observation & demonstration
  • Prior experience: RPL & Credit Transfer is available

CAREER OPPORTUNITIES

You could become:

  • Chef
  • Chef De Partie

CORE UNITS

  • Use hygienic practices for food safety
  • Maintain the quality of perishable items
  • Use food preparation equipment
  • Produce dishes using basic methods of cookery
  • Produce stocks, sauces and soups
  • Produce appetisers and salads
  • Work effectively as a cook
  • Produce vegetable, fruit, egg and farinaceous dishes
  • Produce poultry dishes
  • Produce seafood dishes
  • Prepare food to meet special dietary requirements
  • Develop menus for special dietary requirements
  • Produce cakes, pastries and breads
  • Produce desserts
  • Plan and cost basic menus
  • Coach others in job skills
  • Coordinate cooking operations *
  • Provide first aid
  • Implement and monitor environmentally sustainable work practices
  • Implement and monitor work health and safety practices
  • Lead and manage people
  • Manage diversity in the workplace
  • Monitor work operations
  • Manage finances within a budget

ELECTIVE UNITS

  • Participate in environmentally sustainable work practices
  • Interpret financial information
  • Provide service to customers
  • Source and use information on the hospitality industry
  • Participate in safe work practices
  • Work effectively with others
  • Participate in environmentally sustainable work practices
  • Clean kitchen premises and equipment
  • Produce Asian cooked dishes
Program taught in:
English

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This course is Campus based
Start Date
Jan 2020
Duration
52 weeks
Part-time
Price
4,000 AUD
Deadline
By locations
By date
Start Date
Jan 2020
End Date
Application deadline

Jan 2020

Location
Application deadline
End Date