Personalised for LOCAL students.
Local student means; you are an Australian citizen or permanent resident, a New Zealand citizen or a permanent humanitarian visa holder.
Personalised for INTERNATIONAL students.
International student means; you are not an Australian citizen or permanent resident, a New Zealand citizen or a permanent humanitarian visa holder.

Commercial Cookery

Certificate IV Of

Code: SIT40516 Cricos: 093468E

Overview

Campus

Preston, Prahran

Campus

Preston, Prahran

Duration

12 months full time / 3 years part time

Duration

12 months full time / 3 years part time

Requirements

No specific entry requirements.

Requirements

Australian Year 11 equivalency. Academic IELTS 5.5 with no individual band below 5.0.

Next Intake

Midyear

Next Intake

February, July, February, July, Midyear

Take control of the kitchen

Are you an aspiring head chef or restauranteur? Our Certificate IV in Commercial Cookery provides the ingredients that you need to serve up a truly appetising career. Created by industry for industry, with a focus on increasing the knowledge and techniques required for supervisory roles, you’ll graduate with the skills to run any restaurant and lead any kitchen.

A feast of knowledge

Our staff have years of industry experience, and will provide you with the unique insights of a head chef. You will learn how to take control of a restaurant kitchen, assume responsibility for the production of your menu, delegate tasks to kitchen sections and gain the knowledge and experience of how best to manage your own kitchen. You will develop your own signature dishes and serve them to customers in St Georges, our award-winning restaurant, giving you real industry experience even while you study.

The recipe for success

Training in technical cookery skills and kitchen management will prepare you for any culinary challenge - whether that’s managing the financial side of a restaurant or mastering the latest trends on our plates. This combination is a recipe for success in running kitchens around Australia and around the world.

Career Pathways

Where will this take me

If you complete this course successfully, you might work as a qualified chef in a supervisory capacity at variety of establishments worldwide.
  • Dessert Chef
  • Hospital Chef
  • Hotel Chef
  • Boarding School Chef
  • Motel Chef
  • Catering Company Chef
  • Nursing Home Chef
  • Cruise Liner Chef
  • Reception Centre Chef
  • Restaurant Chef
  • Bistro Chef

Pathways

Once you’ve successfully completed the Certificate IV in Commercial Cookery you can move into:
  • SIT50416 Diploma of Hospitality Management
Further study could lead you to our HETHTHM Bachelor of Hospitality Management

Akolda Bil

"It means future to me now. All I was doing before this was working in small jobs, or jobs that aren't going to get me far in life, so studying is a huge deal to me. It got me where I am now.... And it actually, studying gave me a path to go somewhere in my life."

Course Details

Class Schedule

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

Assessment Methods

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

Units of Study

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

Units of Study
Code Subject Elective Hours
SITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES Core 12
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES Core 20
SITHCCC003 PREPARE AND PRESENT SANDWICHES Core 10
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT Core 13
SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS Core 75
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS Core 10
SITHCCC008 PREPARE VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES Core 45
SITXHRM003 LEAD AND MANAGE PEOPLE Core 60
SITHKOP002 PLAN AND COST BASIC MENUS Core 30
SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS Core 15
SITHCCC011 USE COOKERY SKILLS EFFECTIVELY Core 50
SITHPAT006 PRODUCE DESSERTS Core 100
SITHFAB007 SERVE FOOD AND BEVERAGE Core 80
BSBSUS401 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES Core 40
BSBWOR203 WORK EFFECTIVELY WITH OTHERS Core 15
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS Core 35
HLTAID003 PROVIDE FIRST AID Core 18
SITHCCC020 WORK EFFECTIVELY AS A COOK Core 80
SITHCCC012 PREPARE POULTRY DISHES Core 25
SITHKOP005 COORDINATE COOKING OPERATIONS Core 100
SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES Core 40
SITHFAB004 PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES Core 20
BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE Core 60
SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS Core 25
SITHIND004 WORK EFFECTIVELY IN HOSPITALITY SERVICE Core 1
SITXMGT001 MONITOR WORK OPERATIONS Core 20
SITHFAB001 CLEAN AND TIDY BAR AREAS Core 15
SITHCCC013 PREPARE SEAFOOD DISHES Core 30
SITHFAB002 PROVIDE RESPONSIBLE SERVICE OF ALCOHOL Core 10
SITHCCC001 USE FOOD PREPARATION EQUIPMENT Core 25
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY Core 15
SITHFAB003 OPERATE A BAR Core 35
SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES Core 40
SITHCCC019 PRODUCE CAKES PASTRIES AND BREADS Core 40
SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY Core 45
SITHCCC006 PREPARE APPETISERS AND SALADS Core 25
SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES Core 30
SITHCCC014 PREPARE MEAT DISHES Core 50
SITXHRM001 COACH OTHERS IN JOB SKILLS Core 20
SITXCOM005 MANAGE CONFLICT Core 20
SITXFIN003 MANAGE FINANCES WITHIN A BUDGET Core 30

Fees & Costs

Displayed course fees are indicative only. There are many variables that impact the total amount of your full course costs including qualification for government subsidies, concessions or recognition of prior learning. Tuition fees do not include the cost of student amenities or material costs.

To find out if you’re eligible for a Government subsidy we recommend you contact us help you find out.

Melbourne Polytechnic offers a range of payment options to help you pay your tuition fees, so you can get on with your studies.

Fees displayed are effective for new applications received on or after 1 November 2019. Tuition fees do not include textbooks, course materials or overseas student health insurance and visa fees.

After initial deposit, international students are able to pay tuition fees in installments, four times per year.

For more detailed information please read the International Student Fees.

Tuition Fees
$4750.00 - $15600.00
$8000 per semester
$16000 per year
Estimated based on eligibility
Course Fees are only estimated. Find out what subsidies apply to you by contacting us.

Materials and Amenities cost

Approximate costs of required uniform and equipment to be purchased at orientation

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.

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
  • Footwear: $60 - $95

All required workbooks and texts are provided as part of tuition fees.

Materials Costs
$450.00
$405.00
Estimated
Material Costs are only estimated.

Attend an Info Session 

Now’s the time to register for our information and enrolment sessions. We give you an in-depth look at your chosen area of study and a tour of our department facilities.

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
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.

Next Steps

We're really excited for you to join the Melbourne Polytechnic community and we look forward to supporting you on your education journey.

The first step to enrolling is completing the application short form. You'll then receive a link to complete a few more personal details.

It is a mandatory government requirement for all prospective students to complete an online literacy and numeracy assessment. Once you are ready to enrol, you will be invited to attend of our Skills and Job Centres, or come to campus to complete your enrolment in person.

For certificate-level courses, you can pay by weekly or fortnightly direct debit using our Tuition Payment Plan. Read more about TPPs here.

If you need assistance with your application and the next steps, you can contact one of our Education and Course Advisors on 03 9269 8400 or follow a step-by-step guide to enrolling for vocational education local students.

All future international students will need to complete the short application form. After this, you will be redirected to the full enrollment application form and provide further documentation and forms specifically for International Students. Following this, you will be contacted by a member of the International Office who will support you in the next steps.

You'll find a step-by-step guide to enrolling for international admissions here

If you'd like to speak to one of our International Office staff directly, call +61 03 9269 8400