Courses

Certificate IV in Commercial Cookery

SIT40516

Are you an aspiring head chef or restaurant owner? Our Certificate IV in Commercial Cookery provides the ingredients and techniques you need to cook up a tantalizing career.

The full package

The certificate IV in commercial cookeryprovides you with trade recognised cookery skills and kitchen management practices.

Our industry experienced staff will provide you with the insights of a head chef. You will learn to produce menus for a range of culinary food service operations including a la carte, set menus, functions and the latest food trends. You will also learn to organise, purchase and prepare food.

You will have the opportunity to develop your own signature dishes and serve them to customers in St Georges, our award winning restaurant.

Take control of the restaurant kitchen as head chef. Assume responsibility for the production of your menu, delegate tasks to kitchen sections and gain the knowledge and experience of what it takes to manage your own kitchen from practical and theoretical components.

Meet your clientele face to face and receive feedback on your work.

Be competitive in a competitive world.

An exciting career menu

The Certificate IV in Commercial Cookery will combine your technical cookery skills with kitchen management training. You’ll learn from industry-qualified professionals in modern, world class facilities.

Employment outcomes

Exceptional chefs are constantly in demand and once you graduate, you could find yourself working at a supervisory level, in:

  • hotels
  • motels
  • restaurants
  • clubs
  • other hospitality establishments

Assessment

We use various forms of assessment, including practical assessment, role-playing, assignments, class work and theory tests.

Our Certificate IV course builds on the skills that chefs have already gained in the Certificate III in Commercial Cookery. It is suitable for chefs who are currently engaged in the industry looking to upgrade their qualifications.

The course will develop an understanding of business operations with an emphasis on increasing the knowledge and skills required for supervisory roles.

Subject areas include:

  • developing cost-effective menus
  • monitoring catering revenue and costs
  • controlling food quality
  • interpreting financial information
  • food safety procedures and programs
  • leading, managing and coaching others
  • controlling and ordering stock

Local Students

Code

SIT40516

VTAC Code

Prahran 6900869474
Preston 6900669474

Campuses

Workplace & Industry, Preston, Prahran

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Full-time: 12 months

Part-time: 3 years
3 years part-time traineeship. Self-paced workplace delivery (minimum 1 unit per month)

Class Schedule: *

All Hospitality training is conducted between Monday to Saturday from 8.30am to 9.30pm. The nature of the industry requires students to participate in service periods that are reflective of the job outcomes and will include lunch and dinner service periods within our student led cafes and restaurants

*Classes run across these days and times. Detailed timetable information is available from an Education and Course Advisor

Modes of Delivery

Classroom

Fees

Eligible:$4350
Ineligible:$15000
Concession:$870
Materials:$250

Enquire now to find out if you are eligible for government funding and other forms of help paying for fees. The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an annual Amenities fee with a maximum cap of $250

Find out more on fees and charges

Assessment Methods

Various forms of assessment may be used, including practical assessment, role plays, assignments, class work and theory tests. In the workplace, assessment methods will vary, including the use of resource guides/text books, online learning environments, one-to-one mentoring/assessment in the workplace

Materials

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department All required workbooks and texts are provided as part of tuition fees.

Entrance Requirements

  • there are no entrance requirements for this course
  • for additional information, we encourage you to attend one of our Information Nights. Note: this is not a pre-requisite for entry

Pathways to further study

On successful completion, you can articulate into the SIT50416 Diploma of Hospitality Management and consider going onto our HETHTHM Bachelor of Hospitality Management

Career Pathways

You’ll be set up to progress your career with management opportunities in various career streams, such as:
  • restaurant owner
  • head chef in a 5 Star Hotel
  • head chef in a catering establishment.

Enrolment Intake

  • February
  • July

International Students

Code

SIT40516

CRICOS Code

093468E

Campuses

Preston, Prahran

Duration

Full-time: 12 months

Modes of Delivery

Classroom

Fees

  • Tuition fees per semester: $6750
  • Tuition fees per year: $6750
Want all the information on fees and charges?
Courses fees

Entrance Requirements

Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 with no individual band below 5.0, Pearson PTE Academic 42 overall with no individual communicative skill below 36, or Melbourne Polytechnic recognised equivalency.

Assessment Methods

Various forms of assessment may be used, including practical assessment, role plays, assignments, class work and theory tests. In the workplace, assessment methods will vary, including the use of resource guides/text books, online learning environments, one-to-one mentoring/assessment in the workplace

Materials

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department Approximate costs:
  • Chefs uniform: $185
  • Cooking equipment kit (knives etc): $205
  • Footware: $60 - $95
All required workbooks and texts are provided as part of tuition fees.

Pathways to further study

On successful completion, you can articulate into the SIT50416 Diploma of Hospitality Management and consider going onto our HETHTHM Bachelor of Hospitality Management

Career Pathways

You’ll be set up to progress your career with management opportunities in various career streams, such as:
  • restaurant owner
  • head chef in a 5 Star Hotel
  • head chef in a catering establishment.

Enrolment Intake

  • February
  • July
More courses for International Students

Units Of Study

The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.

Code Subjects Hours
BSBDIV501 Manage diversity in the workplace 60
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15
HLTAID003 PROVIDE FIRST AID 18
SITHCCC001 Use food preparation equipment 25
SITHCCC003 Prepare and present sandwiches 10
SITHCCC005 Prepare dishes using basic methods of cookery 45
SITHCCC006 Prepare appetisers and salads 25
SITHCCC007 Prepare stocks, sauces and soups 35
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45
SITHCCC011 Use cookery skills effectively 50
SITHCCC012 Prepare poultry dishes 25
SITHCCC013 Prepare seafood dishes 30
SITHCCC014 Prepare meat dishes 50
SITHCCC015 Produce and serve food for buffets 25
SITHCCC018 Prepare food to meet special dietary requirements 75
SITHCCC019 Produce cakes, pastries and breads 40
SITHCCC020 Work effectively as a cook 80
SITHFAB001 Clean and tidy bar areas 15
SITHFAB002 Provide responsible service of alcohol 10
SITHFAB003 Operate a bar 35
SITHFAB004 Prepare and serve non-alcoholic beverages 20
SITHFAB007 Serve food and beverage 80
SITHIND004 Work effectively in hospitality service 1
SITHKOP001 Clean kitchen premises and equipment 13
SITHKOP002 Plan and cost basic menus 30
SITHKOP004 Develop menus for special dietary requirements 15
SITHKOP005 Coordinate cooking operations 100
SITHPAT006 Produce desserts 100
SITXCCS007 Enhance customer service experiences 40
SITXCOM005 Manage conflict 20
SITXFIN003 Manage finances within a budget 30
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXHRM003 Lead and manage people 60
SITXINV002 Maintain the quality of perishable items 10
SITXMGT001 Monitor work operations 20
SITXWHS001 Participate in safe work practices 12
SITXWHS003 Implement and monitor work health and safety practices 30

Related Downloads

Students may be eligible for Victorian and Commonwealth Government funding.