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This certificate IV course in commercial cookery will enable students to acquire the knowledge and skills to manage a team in commercial kitchens, coordinate cooking, develop cultural and food requirements, and create menus. It also helps students to learn about human resource management, workplace safety and health practices, conflict management, financial management, and workplace diversity.
Students need to undergo industrial training in a variety of kitchen settings, such as hotels, restaurants, clubs, pubs, cafes and coffee shops. Students can, therefore, learn to act independently or with minimal guidance from others, as well as to exercise caution in solving unusual problems in commercial kitchens.
Once you have completed the course, you can start working as a team leader or supervisor, a cook or a chef in a variety of kitchens. This specialized course will even allow you to join the SIT50416 Diploma of Management in Hospitality.
At KVCC Global, we make it easy for you to join an exciting and work-oriented course to gain hands-on learning, training and work experience at one of the leading training institutions in Australia.
Act now, contact our consultant today!
Education: Completion of an Australian Year 11 or equivalent or certified skills, knowledge, and experience in commercial cookery
IELTS Test Score: 5.5 or equivalent
Age: 18 years and above
Course Duration
It takes over 78 weeks or 1.5 years including holidays to complete Certificate IV in Commercial Cookery course. Classes are scheduled for 2 1/2 days (or 20 hours) per week for more than 60 contact weeks, including a total of 200 hours of work.
Course Intakes
Starting in February, June, and September. Contact the KVCC Global Administration team for more information.
Delivery of study methods involves a mix of face-to-face classroom learning, multi-media demonstrations, practical training in a commercial kitchen, and assessment of tasks in premises using specialized training facilities under the supervision of the trainer.
Course Structure
A student must complete 33 competency units, consisting of 26 core units and 7 elective units, as shown below:
| # | Elective Units (Code) | Unit Name |
|---|---|---|
| 1 | BSBDIV501 | Manage workplace diversity |
| 2 | BSBSUS401 | Implementation and monitoring of environmentally sustainable work practices |
| 3 | SITXCOM005 | Conflict Management |
| 4 | SITXFIN003 | Finances management |
| 5 | HLTAID003 | First aid (Elective unit) |
| 6 | SITHCCC001 | Use of equipment to prepare food |
| 7 | SITHCCC005 | Prepare meals with simple cookery methods |
| 8 | SITHCCC006 | Preparation of appetizers and salad |
| 9 | SITHCCC007 | Preparation of stocks, sauces and soups |
| 10 | SITHCCC008 | Preparation of vegetables, nuts, eggs and farinaceous food |
| 11 | SITHCCC012 | Prepare dishes of poultry |
| 12 | SITHCCC013 | Prepare dishes from seafood |
| 13 | SITHCCC014 | Prepare dishes of meat |
| 14 | SITHCCC018 | Preparation of food for special dietary needs |
| 15 | SITHCCC019 | Preparation of Cakes, bread and pastries |
| 16 | SITHCCC020 | Work efficiently as a cook |
| 17 | SITHKOP002 | Menus plan and cost |
| 18 | SITHKOP004 | Create menus for special dietary needs |
| 19 | SITHKOP005 | Coordinate cooking practices |
| 20 | SITHPAT006 | Dessert Production |
| 21 | SITXFSA001 | Using hygienic food safety methods |
| 22 | SITXFSA002 | Take part in the safe management of food |
| 23 | SITXHRM001 | Train other people in work skills |
| 24 | SITXHRM003 | Lead and manage staff |
| 25 | SITXINV002 | Keep the quality of perishable food items |
| 26 | SITXMGT001 | Monitoring work-flow |
| 27 | SITXWHS003 | Implement and monitor workplace safety and health practices |
| # | Elective Units (Code) | Unit Name |
|---|---|---|
| 1 | BSBSUS201 | Take part in environmentally sustainable work practices |
| 1 | SITHCCC011 | Effectively using cookery skills |
| 1 | BSBWOR203 | Work with others efficiently |
| 1 | SITXWHS001 | Take part in safe working practices |
| 1 | SITHCCC002 | Prepare and serve simple dishes. |
| 1 | SITHIND002 | Citation and use of information on the hospitality industry |
Evaluation of all units of competency using various tools, portfolios, projects, case studies, checkpoints, quizzes, knowledge-based test and practical presentations will be carried out. As part of the course assessment needs, students have to prepare and serve breakfast, lunch and dinner to the clients during weekends and weekdays. Events and dinners during the weekend or weekdays should be assessed to meet the overall course requirements.
Students who have completed all the units of competency will qualify for the SIT40516 Certificate IV in Commercial Cookery. Completion of any individual unit of competency will allow students to get a statement of achievement for that unit.
Recognition of Prior Learning and Credit Transfer (CT)
With prior experience, knowledge, skills or qualifications achieved from formal studies or training in related fields, students can avail recognition of Prior Learning (RPL) or Credit Transfer (CT) by applying not more than two weeks after the starting date of the CoE. This recognition helps students to reduce the duration of the course.
Career Outlook
Qualification of Certificate IV in Commercial Cookery enables students to find employment in mainly 3 job roles such as Chef, Chef de partie, and
Chef de cuisine.
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