Certificate IV in Commercial Cookery
RTO CODE 45326
This qualification was designed with industry to support growth that is forecast in the hospitality industry. The Certificate IV in Commercial Cookery prepares you to put your technical skills to work as a Chef within a commercial kitchen at a restaurant, hotel, club, pub, café or coffee shop.
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.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
Chef de Partie
The course duration is 4 Terms (12 months) – On Campus and Work Based Learning
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.
Core Units - 26 Units
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook – 48 service periods
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations – 12 service periods
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Electives - 7 Units
Receive and store stock
Identify hazards, assess and control safety risks
Handle and serve cheese
Work effectively with others
Participate in environmentally sustainable work practices
Produce and serve food for buffets
Clean kitchen premises and equipment
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
Year 12 or equivalent in the Australia education system
English Proficiency 5.5 with no band score below 5.
Domestic Students: Year 12 or equivalent in the Australia education system.