CERTIFICATE IV IN COMMERCIAL COOKERY (ACADEMIA)

Academia

CERTIFICATE IV IN COMMERCIAL COOKERY

OVERVIEW

The Certificate IV in Commercial Cookery builds on critical skills acquired in the Certificate III.

Take the lead in the workplace!

Learn everything from operations management, coaching others, and leadership skills essential for managing day-to-day operations in a commercial kitchen, or even in your own business.

If you strive for a managerial or leadership role in the kitchen and want to give your promotion potential a shot in the arm, this is the course for you. You could be working at a supervisory level at establishments such as:

Restaurants
Hotels
Hospitals
Airlines
Catering companies
Cafes

We know you have the passion – all you need now are the right skills to conquer the ever-changing and dynamic hospitality and food industry.

Upon successful completion, you can then enter the SIT50416 Diploma of Hospitality Management (Commercial Cookery Stream) , either as a standalone or alongside your commercial cookery course!

CAMPUS & LOCATION

Campus and Location

Melbourne

Brisbane

SUBJECTS COVERED

To achieve the Certificate IV in Commercial Cookery you must complete 26 core units and 7 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).

The 26 core units are;

Unit Code
Unit Description
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
Unit Code
Unit Description
SITHCCC014
Prepare meat dishes
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC019
Produce cakes, pastries and breads
SITHCCC020
Work effectively as a cook
SITHKOP002
Plan and cost basic menus
SITHKOP004
Develop menus for special dietary requirements
SITHKOP005
Coordinate cooking operations
SITHPAT006
Produce desserts
SITXCOM005
Manage conflict
Unit Code
Unit Description
SITXFIN003
Manage finances within a budget
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
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

CAREER PATHWAYS

Those who obtain their Certificate IV in Commercial Cookery can enter the dynamic industry and thrive in roles such as a cook or a junior member of a kitchen.

Roles are found in a variety of hospitality establishments, like:

Restaurants
Hotels
Airlines
Catering companies
Bistros and cafes
Hospitals
Any large workplace that caters for its staff or customers

After the successful completion of this course you can entry to SIT50416 Diploma of Hospitality Management (Commercial Cookery Stream)

Practical placement is a compulsory component of this course in order to achieve your qualification.

All workplace partners are at a short distance from our Institute.

Academia arranges the practical placement for its students in some of Melbourne or Brisbane’s best hotels, including:

Grand Hyatt Melbourne
The Langham Hotel
The Westin Melbourne
Park Hyatt Melbourne
The RACV Club Melbourne
The Sheraton Melbourne
Blackfire restaurant Brisbane
Four Points Hotel by Sheraton
Westin Hotel Brisbane
Sofitel Gold Coast broadbeach
Sofitel Hotel Brisbane
W Hotel Brisbane
OTTO Restaurant Brisbane
Hilton Brisbane

FEES

Tuition fees

Prices are subject to change and the final school offer will be presented after submitting the application.

School fees and tuition https://australianstudycenter.com.au/schools-in-australia-australian-study-center-study-in-australia/school-fees-and-tuition/

Scholarships are available to students from a diverse range of backgrounds, including academic achievement, financial need, educational disadvantage, leadership and community service, artistic or sporting achievements, and being from a rural or remote area. Contact us to fnd out more