Course Structure and Units
|CORE UNITS (TWENTY SIX)|
|SITXFSA001||Use hygienic practices for food safety|
|SITXINV002||Maintain the quality of perishable items|
|SITHCCC001||Use food preparation equipment|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC020||Work effectively as a cook|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC019||Produce cakes, pastries and breads|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITXHRM001||Coach others in job skills|
|SITHKOP002||Plan and cost basic menus|
|SITHKOP005||Coordinate cooking operations|
|SITHKOP004||Develop menus for special dietary requirements|
|SITXHRM003||Lead and manage people|
|BSBDIV501||Manage diversity in the workplace|
|SITXMGT001||Monitor work operations|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITXFIN003||Manage finances within a budget|
|SITXWHS003||Implement and monitor work health and safety practices|
|SUPERVISOR ELECTIVE UNITS (SEVEN)|
|BSBCMM201||Communicate in the workplace|
|SITXMGT002||Establish and conduct business relationships|
|SITXFIN002||Interpret financial information|
|BSBWOR301||Organise personal work priorities and development|
There are no pre-requisites for entry to the Certificate IV Commercial Cookery course.
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.
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.
|Stream||Resource Fees||Enrolment Fees|
|T/A||T/A Concession||SFP||SFP Concession||Full 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.
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
- 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.