Certificate IV in Commercial Cookery
  • Domestic Students
  • International Students
Course Code SIT40516
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Contact Hours Full Time: 20-22 per week
Course Location Melbourne
Course Intake February; July
Course Duration 1.5 years full time
Entry Requirements 
Course Code SIT40516
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Contact Hours Full Time: 20-22 per week
Course Location Melbourne
Course Intake February; July
Course Duration 1.5 years full time
Entry Requirements 
CRICOS 093737M
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Online Application
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Course Description

Put your skills into practice and begin to develop knowledge and understanding of management in the hospitality industry. You will gain an in-depth understanding of kitchen management, finance management and team management to enable you to take a leadership role within an establishment. On graduation you will have the skills to become a qualified cook, commis chef, kitchen manager or owner operator.

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Course Structure
Stage 1

Unit Code
Unit Name
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC006
Prepare appetisers and salads
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC019
Produce cakes, pastries and breads
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITXCOM005
Manage Conflict
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXINV002
Maintain the quality of perishable items
SITHKOP001
Clean kitchen premises and equipment
Stage 2

SITHCCC018
Prepare food to meet special dietary requirements
SITHKOP002
Plan and cost basic menus
SITHPAT006
Produce desserts
SITHCCC020
Work effectively as a cook
BSBSUS201Participate in environmentally sustainable work practices
FDFFST4010A
Apply sensory analysis to food processing
SITXWHS001
Participate in safe work practices
SITHCCC015
Produce and serve food for buffets
SITHCCC021
Prepare specialised food items
Stage 3

SITXFIN003
Manage Finances within a budget
BSBDIV501
Manage Diversity in the Workplace
SITHCCC018
Develop menus for special dietary needs
SITXHRM003
Lead and manage people
SITXMGT001
Monitor work operations
BSBSUS401
Implement and monitor environmentally sustainable work practices
SITHKOP005
Coordinate Cooking Operations
SITXWHS003
Implement and monitor work health and safety practices
SITHCCC009
Produce cook-chill and cook-freeze foods

Entry Requirements


You are welcome to apply for the course if you are either:
  • a mature-age applicant
  • a current secondary-school student that is completing (or has completed) Year 11.
 
Pre-Training Review Interview
 
To assist you with determining whether a course suits your personal needs and career goals, we will assess your literacy, numeracy and digital literacy skills during your Pre-Training Review Interview.
 
We will then discuss with you the outcomes of your review, provide guidance as to whether the course is the best fit for you, and identify whether you might require any further learning support.

It is also an opportunity for you to ask us further questions about the course.

Fees
Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Domestic Fees

Enrolment TypeGovernment Supported Place
Total Course Tuition Fee
Concession 
Total Course Tuition Fee
Full Fee
Total Course Tuition Fee
Domestic$7,500$1,500$13,500
 

International Fees - for international students fees and charges, please click here. 

The tuition fees shown are what you can expect to pay if you commence study in Semester 1, 2018.

Individual assessment of eligibility for a government subsidised place will be conducted prior to enrolment. Students with a valid concession may have their tuition fees reduced further.

Please note there may be fee changes for Semester 2, 2018.

The Information Centre staff can help you determine your fee rate and advise you of your payment options.

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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