Certificate IV in Commercial Cookery

Course Duration: 78 Weeks
FEES- Tuition: $14,250 Materials: $1,250 Application: $250

Course Description
This course, as described in the Hospitality and Tourism Training Package focuses on the skills and knowledge required for an individual to work as a commercial cook supervising or leading a team within a commercial kitchen in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

As taught at Australian College of Trade the course concentrates predominantly on providing students with supervisory skills and sound knowledge in planning, monitoring and evaluating the work of team members in a fully operational commercial kitchen environment.

The unique nature of our college is that it is fully embedded within the Thornbury Theatre. This beautiful and stately venue has been home to entertainment and private events for close to 100 years and is an iconic building in Melbourne’s inner Northern region. The two fully equipped and operational commercial kitchens located within the Australian College of Trade/Thornbury Theatre complex have a dual role. On the one hand they provide our students with the delivery of cookery training classes in a commercial kitchen environment. Secondly, and just as importantly, with the regular events staged at the Theatre, our students are exposed to industry realistic food preparation and cooking conditions to serve groups with as many as 700 guests.

Course Entry Requirements
This qualification is available to international applicants who are:

  • 18 years of age and older, and
  • Have achieved a satisfactory result for the Australian equivalent of Year 12 or higher and
  • Demonstrate evidence of English language competency at IELTS 5.5 or Equivalent or above (exemptions listed following Course Structure)

 Academic Pathways
Individuals may enter SIT40413 Certificate III in Commercial Cookery with limited or no vocational (industry) experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

After achieving SIT40413 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality.

Career Opportunities
There is scope for individuals that complete this course to gain skills that are aligned with job/s such as:

  • Chef
  • Chef de Partie
  • Course Structure

This course is delivered as face to face training in the following locations:

Classrooms and practical training kitchens located at our Thornbury campus. It also includes work based training that is conducted during events at the Thornbury Theatre and/or at approved commercial kitchens.

To achieve competency for the course a student must satisfactorily complete 33 units of competency. The units in the course as taught at the Australian College of Trade comprise of:

  • 27 core units
  • 6 elective units

Core units
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHCCC309 Work effectively as a cook
SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations
SITHPAT306 Produce desserts
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices
*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units
SITXCCS303 Provide service to customers
SITXCOM201 Show social and cultural sensitivity
SITXWHS101 Participate in safe work practices
SITHCCC207 Use cookery skills effectively
SITHCCC304 Produce and serve food for buffets
SITHKOP101  Clean & Maintain Kitchen premises

*International Students, please note:
If one of the following applies, you do not need to provide evidence of an English Test score:

  • you are enrolled in full-time school studies as a principal course including in a secondary exchange program, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students
  • you have completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • you are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland
  • in the two years before applying for the student visa, you completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.

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