Certificate IV in Commercial Cookery

Make culinary discoveries with a Certificate IV in Commercial Cookery. This course prepares students for work in a commercial kitchen, including roles without supervision.

Students will learn general food preparation techniques, how to prepare a wide variety of dishes, people management, leadership, and conflict resolution skills, and how to work effectively in the commercial cooking industry.

Elective units provide the opportunity to learn other skills from a wide range of disciplines and specialisations, including patisserie, human resource management, and finance.

Course Inclusions

BSBDIV501 Manage diversity in the workplace

BSBSUS401 Implement and monitor environmentally sustainable work practices

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetisers and salads

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHKOP005 Coordinate cooking operations

SITHKOP002 Plan and cost basic menus

SITHKOP004 Develop menus for special dietary requirements

SITHPAT006 Produce desserts

SITXCOM005 Manage conflict

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXINV002 Maintain the quality of perishable items

SITXWHS001 Participate in safe work practices

SITXFIN003 Manage finances within a budget

SITXHRM003 Lead and manage people

SITXINV002 Maintain the quality of perishable items

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

Career Outcomes

Graduates from this course will be qualified to work in commercial kitchens, including roles with a certain level of authority. They may be employed as a Chef, or Chef de Partie.

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