The Certificate IV in Commerical Cookery is part of the Commercial Cookery 2 year Training Package.
Our exceptional Cookery pathway offers a combination of theoretical and practical training, in a fully operational commercial kitchen. This qualification demonstrates diverse skills and knowledge in Hospitality and Cookery Management. Our course focuses on a simulated workplace experience and is delivered by highly qualified teachers.
Further study options include the Diploma of Hospitality – Advanced units in the Diploma include: finance, sustainability and managing human resources.
This qualification provides the skills and the knowledge for an individual to be competent as a qualified cook. Work could be undertaken in various hospitality enterprises where food is prepared and served. Employment opportunities exist with small businesses, larger hotels, restaurants, cafes, hospitals, commercial catering operations, and event caterers in the following areas:
- Professional Cook /Chef
- Food and Beverage Manager
- Catering Manager
- Restaurant Owner /Operator
Students will train alongside highly experienced professional chefs in fully equipped kitchens and will have the opportunity to gain further workplace skills by completing placements with our industry partners.
To achieve a Certificate IV in Commer, 33 units must be successfully completed:
26 Core Units
|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|
|SITHCCC020||Work effectively as a cook|
|SITHKOP002||Plan and cost basic menus|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHKOP005||Coordinate cooking operations|
|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|
7 Elective Units
Electives may vary from region to region, contact GETI Tasmania for a full list of electives.
- Pre-requisites: Must have completed Certificate III in Commercial Cookery
- IELTS 5.5 General Training (no band less than 5.0) or equivalent
- Completion of Australian Year 12 (or equivalent)
- Aged 18 years and over
Recognition of Prior Learning
At TasTAFE we believe that the things you already know how to do should be formally recognised.
Regardless of how, when or where the learning occurred, you may be eligible to apply for recognition of your skills and experience. When you apply to attend TasTAFE you can ask for recognition of:
- formal/informal learning
- life experience
- employment/work experience.
You may also be able to apply for credit transfer for units/modules that you have completed previously at another training organisation.
It is also possible to apply for credit for TasTAFE subjects if you decide to study at university.
Course information displayed on this website is subject to change.
You may be required to purchase additional materials or stationery for your course.