Certificate IV in Commercial Cookery
Provider:
Course Code:
SIT40516
CRICOS Code:
104590H
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Sydney, New South Wales, Australia
Course Fees:
AUD 20,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
Monthly
Course Overview
Get your Certificate IV in Commercial Cookery from one of the best cookery schools in Sydney. New Era Institute’s commercial cookery courses will give you the professional qualifications you need to become a fully qualified chef or chef de partie and start your career in commercial cookery.
The course is a nationally recognised industry qualification that will help you to develop comprehensive practical kitchen skills including kitchen hygiene and food safety, safe work practices, responsible service of alcohol, food preparation, and more. You’ll also develop an in-depth understanding of commercial kitchen and hospitality venue operations including menu planning and costing, financial management, coordinating cooking operations, managing people and leading teams, and more.
The Certificate IV in Commercial Cookery will give you the theoretical and practical knowledge and experience you need to work in commercial kitchen environments in restaurants, pubs, cafes, pubs and catering businesses.
Course Structure
The SIT40516 Certificate IV in Commercial Cookery (CRICOS code 03509B) comprises 33 units of competency. There are 26 core units and 7 elective units. New Era Institute has organised the units of competency into stages relating to kitchen operations, hospitality skills, and commercial cookery.
Stage 1:
- SITHIND002 Source and use information on hospitality industry
- SITHIND001 Use hygienic practices for hospitality service
- SITXWHS002 Identify hazards, assess and control safety risks
- SITXWHS003 Implement and monitor work health and safety practices
- BSBDIV501 Manage diversity in the workplace
- BSBITU306 Design and produce business documents
- SITHIND004 Work effectively in hospitality service
- SITXINV003 Purchase goods
Stage 2:
- SITHCCC001 Use food preparation equipment
- SITHKOP101 Clean kitchen premises and equipment
- SITXINV002 Maintain the quality of perishable items
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC005 Prepare dishes using basic methods of cookery (integrated in ALL cookery units)
Stage 3:
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC012 Prepare poultry dishes
- SITHCCC006 Prepare appetisers and salads
- SITHCCC018 Prepare food to meet special dietary requirements
Stage 4:
- SITHCCC013 Prepare seafood dishes
- SITHCCC019 Produce cakes, pastries and breads
- SITHPAT006 Produce desserts
- SITHKOP002 Plan and cost basic menus
- SITKOP004 Develop menus for special dietary requirements
Stage 5:
- SITHCCC020 Work effectively as a cook
Stage 6:
- SITXHRM001 Coach others in job skills
- SITXCOM005 Manage conflict
- SITXHRM003 Lead and manage people
- SITXFIN003 Manage finances within a budget
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITXMGT001 Monitor work operations
- SITHKOP005 Coordinate cooking operations
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Have completed an equivalent secondary schooling level of a Higher School Certificate (year 12 in Australian schools) or can demonstrate suitable work or life experience. |
| Minimum Age to Apply | Students must be 18 years of age or older. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
|
Career Opportunities
Career opportunities include
- Chef (small restaurant or café)
- Chef de Partie
Internship or Work Placements
The Certificate IV in Commercial Cookery includes a work placement component that consists of 260 hours in a commercial kitchen working as a cook and 100 hours coordinating cooking operations.
The work placement is completed in a block mode period during the course. You work as a cook for 48 complete food service periods covering breakfast, lunch, dinner and special functions and at stage 6 you coordinate cooking operations for 12 shifts.