Are you considering advancing your career by stepping into the role of a qualified chef? Do you want to learn the business skills to run a successful commercial kitchen and get that promotion? If you answered yes to any of these questions, Certificate IV in Commercial Cookery may be the course for you.
On successful completion of this training, you will have gained the skills and knowledge in the following areas:
All skills and knowledge completed with a certificate III Commercial cookery, plus;
- Managing areas of Human Resource Management
- Managing Finances within a Budget
- Managing areas of people and culture
- Managing business relationships
- Develop menus for dietary requirements and coordinate cooking operations.
- Manage WHS
- Manage workplace sustainability
This qualification reflects the role of commercial cooks who have a supervisory or team
leading role in the kitchen. They operate independently or with limited guidance from others
and use discretion to solve non-routine problems.
TimesOnline facilitated zoom sessions every Monday, 9.00am-12.00pm. No campus attendance required
Qualifications and RecognitionUpon successful completion of this course students will be eligible to receive the Certificate IV in Commercial Cookery.
- Chef de Partie
- Commis Chef
- Demi Chef
- Second (Sous) Chef
Opportunities for Further Study
- SIT50416 Diploma of Hospitality (Not on Offer at TAFE Gippsland)
- SIT60316 Advanced Diploma of Hospitality Management (Not on Offer at TAFE Gippsland)
Recommended entry requirements
It is recommended that learners from a non apprenticeship stream should have gained 3 years industry experience on completion of SIT30816 Certificate III Commercial Cookery.
Limitations to entry
Working in the hospitality industry can include being on your feet for up to 8 hours per day. The industry often requires work being completed in a fast paced and sometimes stressful environment. Working hours may include working a variety of shifts structured over breakfast, lunch and dinner, including weekends and public holidays. learners should consider there physical condition, mental health and family/work life balance before applying for this course.
A reliable internet connection
Specialist Course Information
Pathway to Industry Licence
Material and Equipment supplied by students
Student ServicesSupport is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.
Recognition of Prior LearningMany TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
|BSBSUS201 Participate in environmentally sustainable work practices|
|BSBCMM201 Communicate in the workplace|
|BSBDIV501 Manage diversity in the workplace|
|BSBSUS401 Implement and monitor environmentally sustainable work practices|
|SITHKOP005 Coordinate cooking operations|
|SITHKOP004 Develop menus for special dietary requirements|
|SITXMGT002 Establish and conduct business relationships|
|SITXHRM003 Lead and manage people|
|SITXCOM005 Manage conflict|
|SITXFIN003 Manage finances within a budget|
|SITXMGT001 Monitor work operations|
|SITXWHS003 Implement and monitor work health and safety 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, eggs 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|
|SITHPAT006 Produce desserts|
|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|
|SITHCCC011 Use cookery skills effectively|
|SITHKOP001 Clean kitchen premises and equipment|
|SITHCCC002 Prepare and present simple dishes|
|SITHCCC021 Prepare specialised food items|
Didasko Learning Online is used for the delivery of theory and assessment tasks.