This course is designed for people who are seeking careers in cookery within a commercial environment. The course provides participants with skills, knowledge and experience in practical food production, hygiene, menu costing, occupational health and safety, teamwork and basic nutrition.
Cookery is a rewarding career path, one that will bring out your natural creativity and possibly take you all over the world! The Certificate IV consists of coursework and assessment. In a typical week, students are accountable for up to 30 hours of supervised training through coursework.
The teaching methods used include classroom-based teaching and supervised practicum within a workshop. The assessment methods include written assignments and examinations, oral assessments including individual presentations and practical demonstrations within a workshop environment.
Classes may be scheduled during the day 8:00-5:30 but some practical classes may operate until 10:30 pm. Students are required to attend all scheduled classes. Students learn in varying environments from lectures, practical demonstrations and tasks in workshops and labs through to investigative projects.
Major study areas for this course include;
- Cookery Skills
- Restaurant Operations
- Stock Control
- Menu Planning & Costing
- Conflict Resolution
- Academic: Australian Year 12 equivalency or higher
- English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency
February and July intakes
- Hotel or motel
- Restaurant, cafe or bistro
- Reception centre or resort
Program taught in: