Certificate IV Commercial Cookery

Certificate IV Commercial Cookery overview table

Course Structure and Units

CORE UNITS (TWENTY SIX)
SITXFSA001Use hygienic practices for food safety
SITXINV002Maintain the quality of perishable items
SITHCCC001Use food preparation equipment
SITHCCC006Prepare appetisers and salads
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC020Work effectively as a cook
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHPAT006Produce desserts
SITHCCC019Produce cakes, pastries and breads
SITXFSA002Participate in safe food handling practices
SITHCCC018Prepare food to meet special dietary requirements
SITXHRM001Coach others in job skills
SITHKOP002Plan and cost basic menus
SITHKOP005Coordinate cooking operations
SITHKOP004Develop menus for special dietary requirements
SITXCOM005Manage conflict
SITXHRM003Lead and manage people
BSBDIV501Manage diversity in the workplace
SITXMGT001Monitor work operations
BSBSUS401Implement and monitor environmentally sustainable work practices
SITXFIN003Manage finances within a budget
SITXWHS003Implement and monitor work health and safety practices
SUPERVISOR ELECTIVE UNITS (SEVEN) 
BSBCMM201Communicate in the workplace
SITXMGT002Establish and conduct business relationships
SITXFIN002Interpret financial information
SITXHRM002Roster staff
SITXINV003Purchase goods
SITXINV004Control Stock
BSBWOR301Organise personal work priorities and development

Pre requisites

There are no pre-requisites for entry to the Certificate IV Commercial Cookery course.

Employment Outcomes

Successful completion of this course provides the skills and knowledge to perform roles including Sous Chef or Team Leader in a restaurant, hotel, pub, cafe or aged care institute. For more great benefits you can expect to gain from training your staff see our Employment Outcomes page here.

All nationally recognised qualifications cover a range of general employability skills required in the hospitality industry. Including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.

Enrolment

To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. It is suitable for a range of employees and individuals.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

You may download a pdf enrolment form here to print and post in to us or we can email or post you out an enrolment pack, simply inquire here. We hope to have our online enrolment system working soon!

Fees

StreamResource FeesEnrolment Fees
T/AT/A ConcessionSFPSFP ConcessionFull Fee / RPL
Supervisor $ 468.20$ 670.00$ 134.00 $ 1,340.00 $ 268.00 $ 11,390.00
If completed SIT30816 $ 169.30$ 230.00$ 46.00 $ 460.00 $ 92.00 $ 3,910.00
If completed SIT30803 $ 191.10$ 255$ 51.00 $ 510.00 $ 102.00 $ 4,355.00

*Prices dependent on students having completed the relevant Certificate III level qualification and units.

SFP – Skills First Program

T/A – Traineeship / Apprenticeship

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. Fees are calculated on the number of hours enrolled so these prices should be taken as a guide only. The student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Study Mode and Assessment

This course is self-paced. It can be completed at your own pace. It usually takes around 12 months to complete for someone who is currently working as a cook or chef. Through recognition of prior learning or RPL (see the next drop down item) the duration of the course can be considerably reduced. Experienced chefs and those who have completed the Certificate III in Hospitality (Commercial Cookery) or a Cookery Apprenticeship can complete in as little as 6 months.

The course is a competency based program. There is no grading system.  Students are deemed competent when they have completed all course requirements.

Students choose a delivery mode that best suits their needs:

  • employment based – delivered on-site at your workplace by a qualified Trainer Assessor.
  • off campus – delivered using online and/or distance based methods. Used by those who need to greatest flexibility or unemployed individuals.

For further details on what each study mode involves see our Flexible Delivery and Assessment page.

Assessment of this course may involve the following types of assessment.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. You will need to provide a portfolio of supporting evidence upon enrolment. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.

Further Training Opportunities

Opportunities for further training include the Diploma and Advanced Diploma of Hospitality Management.