(SIT40516) Certificate IV in Commercial Cookery

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CRICOS Code
096237G
AQF Code
SIT40516
Course Duration
22 weeks
Location
Hobart, Launceston
Intake Dates
Hobart: February, July; Launceston: February
Study Mode
Full time, on-campus
Course Fee
$8,300
Additional Course Costs
$175
English Language Requirements
IELTS 5.5 (no band less than 5.0) or equivalent
Prerequisites
Certificate III in Commercial Cookery

Course Overview

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.

Career Opportunities

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

Course Structure

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
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
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.

Entry Requirements

  • 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:

  • schooling
  • 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.

Disclaimer

Course information displayed on this website is subject to change.

You may be required to purchase additional materials or stationery for your course.