Certificate IV In Commercial Cookery

Gain the skills you need to turn your passion for hospitality into a long-term career

Course code

SIT40516

Delivery location

Dandenong, Workplace

International

Not available for International students

Length

Full Time, 18 months.

Start dates

26 April

• Read more about this course

  Experienced teachers, who are experts in the field, will guide you through the program, which includes online and workplace assessments, excursions, and opportunities to network with industry specialists. You’ll also be able to participate in professional industry competitions.
  
  With this nationally recognised qualification, you’ll be ready to lead a team as a commercial kitchen supervisor or work as a professional chef in restaurants, hotels, clubs, pubs and cafes.
  
  Once successfully completed, you can extend your skills by studying Chisholm’s Diploma of Hospitality Management.
  
  Chisholm TAFE is one of the largest provider of tertiary and vocational education in Melbourne's south east. With state-of-the-art facilities, professional training and support, you'll enjoy studying at Chisholm. So why wait? Enquire now.

• Study units

  Unit code	Unit Description
  SITXFIN003	Manage finances within a budget
  SITHKOP004	Develop menus for special dietary requirements
  SITHCCC007	Prepare stocks, sauces and soups
  SITHCCC013	Prepare seafood dishes
  SITXFSA002	Participate in safe food handling practices
  SITHCCC020	Work effectively as a cook
  SITXINV002	Maintain the quality of perishable items
  SITXHRM003	Lead and manage people
  SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes
  SITXHRM001	Coach others in job skills
  SITHPAT006	Produce desserts
  SITHCCC018	Prepare food to meet special dietary requirements
  SITXCOM005	Manage conflict
  SITHCCC012	Prepare poultry dishes
  SITHKOP005	Coordinate cooking operations
  SITHCCC014	Prepare meat dishes
  SITHCCC006	Prepare appetisers and salads
  SITXMGT001	Monitor work operations
  BSBDIV501	Manage diversity in the workplace
  SITXFSA001	Use hygienic practices for food safety
  SITXWHS003	Implement and monitor work health and safety practices
  BSBSUS201	Participate in environmentally sustainable work practices
  SITHCCC001	Use food preparation equipment
  SITHCCC005	Prepare dishes using basic methods of cookery
  SITXWHS001	Participate in safe work practices
  SITHKOP002	Plan and cost basic menus
  SITHKOP001	Clean kitchen premises and equipment
  SITHCCC021	Prepare specialised food items
  SITHCCC011	Use cookery skills effectively
  SITHCCC003	Prepare and present sandwiches
  SITHCCC019	Produce cakes, pastries and breads
  SITHCCC015	Produce and serve food for buffets
  BSBSUS401	Implement and monitor environmentally sustainable work practices

• Career pathways

  Nationally recognised training	Certificate IV In Commercial Cookery	Certificate III In Patisserie
  Possible job outcome	commercial cook commercial kitchen supervisor chef de partie	professional patisserie cook pastry chef

• Skills recognition

  Your current skills, knowledge and experience can help you get a qualification.

  Find out about skills recognition and RPL for certificate to advanced diploma courses.

  Find out about advanced standing for graduate certificate, graduate diploma and bachelor degree courses.

• Admission requirements

  Applicants must be at least 16 years of age at the time of commencement, Applicants must complete the Basic Key Skills Builder (BKSB) assessment and achieve an outcome of ACSF exit level 2 - working level 3 for literacy and numeracy., Applicants need to have a basic knowledge of the use of Microsoft Word and Excel, as well as Internet and email use and have access to a computer or tablet, Please note: students will be required to undertake manual handling, including heavy lifting of up to 8kg, use kitchen tools and utensils and be able to stand for a minimum of 4 hour blocks

• Fees

  Fees

  Indicative course fees
  	Student eligible for government-subsidised training Course fees for students eligible for Skills First funding		Full fee paying Fees for a student not eligible for Skills First funding or concession.
  	Concession Fees for student eligible for Skills First funding and concession.	Non-concession Fees for a non-concession student eligible for Skills First funding.
  Maximum full course tuition fee* (GST exempt)	$1204.80	$6024.00	$16064.00
  Total course materials and associated fees (GST inc)	$1795.00	$1795.00	$1795.00
  Student Services fee (GST inc and maximum payable each year)	$135	$270	$270
  Payable	$3134.80	$8089.00	$18129.00

  *The student tuition fees as published are subject to change given individual circumstances at enrolment. Material fees are also subject to change given individual circumstances.  Please note: Fees will be subject to change if the course runs over two or more calendar years. You will also be required to pay the Student Services fee for each year of enrolment. Check here to see if you are eligible for government-subsidised training. Training to eligible students is delivered with Victorian and Commonwealth funding. Students with a disability are encouraged to apply for this course using Skills First funding.

• Help with fees

  Payment plans

  At Chisholm, you can spread your tuition costs over the year by making part payments via direct debit on a weekly, fortnightly or monthly basis. Payment plans are available for local students enrolling in certificate level courses only. Read more about payment plans.

  Scholarships

  Annual scholarships may be available to eligible students suffering financial hardship through the Caroline Chisholm Education Foundation. Find out more about the scholarships, which to date have supported more than 150 students with grants ranging from a few hundred dollars to a few thousand, depending on circumstance and the area of study.

  Government-subsidised training

  Check here to see if you are eligible for government-subsidised training. Training to eligible students is delivered with Victorian and Commonwealth funding. Students with a disability are encouraged to apply for this course using Skills First funding.