Commercial Cookery
Certificate IV in
In response to the current coronavirus restrictions, Melbourne Polytechnic is transitioning its more than 240 courses to remote and flexible learning. This means students will not be required on campus at this stage unless notified by their teacher.
Overview
Preston, Prahran
Preston, Prahran
12 months full time / 3 years part time
12 months full time / 3 years part time
No specific entry requirements.
Australian Year 11 equivalency. Academic IELTS 5.5 with no individual band below 5.0.
February, July
February, July
Take control of the kitchen
Are you an aspiring head chef or restaurateur? Our Certificate IV in Commercial Cookery SIT40516 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: Further study could lead you to our Bachelor of Hospitality ManagementAkolda Bil
"It means 'future' to me. 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.... Studying gave me a path to go somewhere in my life."
Course Details
Delivery methods
- Classroom
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.
| Code | Subject | Elective | Hours |
| BSBDIV501 | MANAGE DIVERSITY IN THE WORKPLACE | Core | 60 |
| BSBSUS201 | PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES | Core | 20 |
| BSBSUS401 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | Core | 40 |
| BSBWOR203 | WORK EFFECTIVELY WITH OTHERS | Core | 15 |
| HLTAID003 | PROVIDE FIRST AID | Core | 18 |
| SITHCCC001 | USE FOOD PREPARATION EQUIPMENT | Core | 25 |
| SITHCCC003 | PREPARE AND PRESENT SANDWICHES | Core | 10 |
| SITHCCC005 | PREPARE DISHES USING BASIC METHODS OF COOKERY | Core | 45 |
| SITHCCC006 | PREPARE APPETISERS AND SALADS | Core | 25 |
| SITHCCC007 | PREPARE STOCKS, SAUCES AND SOUPS | Core | 35 |
| SITHCCC008 | PREPARE VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES | Core | 45 |
| SITHCCC011 | USE COOKERY SKILLS EFFECTIVELY | Core | 50 |
| SITHCCC012 | PREPARE POULTRY DISHES | Core | 25 |
| SITHCCC013 | PREPARE SEAFOOD DISHES | Core | 30 |
| SITHCCC014 | PREPARE MEAT DISHES | Core | 50 |
| SITHCCC015 | PRODUCE AND SERVE FOOD FOR BUFFETS | Core | 25 |
| SITHCCC018 | PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS | Core | 75 |
| SITHCCC019 | PRODUCE CAKES PASTRIES AND BREADS | Core | 40 |
| SITHCCC020 | WORK EFFECTIVELY AS A COOK | Core | 80 |
| SITHFAB001 | CLEAN AND TIDY BAR AREAS | Core | 15 |
| SITHFAB002 | PROVIDE RESPONSIBLE SERVICE OF ALCOHOL | Core | 10 |
| SITHFAB003 | OPERATE A BAR | Core | 35 |
| SITHFAB004 | PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES | Core | 20 |
| SITHFAB007 | SERVE FOOD AND BEVERAGE | Core | 80 |
| SITHIND004 | WORK EFFECTIVELY IN HOSPITALITY SERVICE | Core | 1 |
| SITHKOP001 | CLEAN KITCHEN PREMISES AND EQUIPMENT | Core | 13 |
| SITHKOP002 | PLAN AND COST BASIC MENUS | Core | 30 |
| SITHKOP004 | DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS | Core | 15 |
| SITHKOP005 | COORDINATE COOKING OPERATIONS | Core | 100 |
| SITHPAT006 | PRODUCE DESSERTS | Core | 100 |
| SITXCCS007 | ENHANCE CUSTOMER SERVICE EXPERIENCES | Core | 40 |
| SITXCOM005 | MANAGE CONFLICT | Core | 20 |
| SITXFIN003 | MANAGE FINANCES WITHIN A BUDGET | Core | 30 |
| SITXFSA001 | USE HYGIENIC PRACTICES FOR FOOD SAFETY | Core | 15 |
| SITXFSA002 | PARTICIPATE IN SAFE FOOD HANDLING PRACTICES | Core | 40 |
| SITXHRM001 | COACH OTHERS IN JOB SKILLS | Core | 20 |
| SITXHRM003 | LEAD AND MANAGE PEOPLE | Core | 60 |
| SITXINV002 | MAINTAIN THE QUALITY OF PERISHABLE ITEMS | Core | 10 |
| SITXMGT001 | MONITOR WORK OPERATIONS | Core | 20 |
| SITXWHS001 | PARTICIPATE IN SAFE WORK PRACTICES | Core | 12 |
| SITXWHS003 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | Core | 30 |
Recognition of Prior Learning
You can seek Recognition of Prior Learning (RPL) where your work experience or qualifications of an advanced and related nature have been undertaken. RPL is individually assessed based on evidence submitted by the student to the teaching department. Applications for RPL will be assessed by relevant Melbourne Polytechnic trainers, academics and where appropriate, industry experts.
Studying at Melbourne Polytechnic
Student Services
We're here to make sure that your transition to student life at Melbourne Polytechnic is fun and as easy as possible
Services & support
Student Life at Melbourne Polytechnic
Our Student Life at Melbourne Polytechnic (SLAM) team run the fun stuff on campus: things like movie nights, bake sales, cook-offs, career expos, spring markets, and much more.
Student Life at Melbourne Polytechnic
Specialist Training Facilities
Melbourne Polytechnic has a large range of specialist training facilities in health and community, construction, hospitality, education and more.
Specialist Training Facilities
Scholarships
One of the most common misconceptions about scholarships is that you have to be 'top in your class' to apply. Melbourne Polytechnic scholarships are awarded on a range of criteria such as merit, your area of study and personal circumstances.
ScholarshipsFees & Costs
| Concession | Government subsidised fee | Non-subsidised fee | |
|---|---|---|---|
| Tuition fee | $950 | $4750 | $15600 |
| Materials fee | $450 | $450 | $450 |
| Maximum annual amenities | $175 | $250 | $250 |
| Total payable | $1575 | $5450 | $16300 |
| Per year | $16000 |
| Per semester | $8000 |
| Materials fee | $405 |
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.
Materials
Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.Fees explained
The fees for those ineligible for a government-funded enrolment.
The cost of tuition for those eligible for government funding.
Concession fees are charged at 20% of the standard fees for enrolments in Certificate I to IV courses. To be eligible students must meet Skills First eligibility criteria and present a valid:
- Commonwealth Health Care card, or
- Pensioner Concession card, or
- Any dependent spouse or dependent child of one of the above cardholders, or
- Veterans Gold card.
The following groups are eligible for concession fees from Certificate I to Advanced Diploma level:
- Aboriginal and Torres Strait Islander students
- Asylum Seekers and victims of human trafficking
Additional expenses
Amenities fees are used to improve non-academic services including libraries, counseling services, student support, and recreational activities.
Amenities must be paid each academic year you are enrolled.
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.
Attend an Info Session
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
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.
When we receive your application, the International Office will be in contact with you shortly to discuss your application and provide you additional instructions.
If you'd like to speak to one of our International Office staff directly, call +61 3 9269 8400
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