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  • Certificate iv commercial cookery
  • certificate 4 in commercial cookery

SIT40516 - Certificate IV in Commercial Cookery

15 Months Full Time; Part-Time also available

Delivered in Perth and Melbourne

This comprehensive course is designed to provide students with the wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef.

Throughout the first year, students develop extensive practical food preparation, cooking and presentation skills. Term 5 develops kitchen management and leadership skills.

This certificate is designed to prepare students for a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. These skills are developed through a range of college based theory and practical training sessions and are complemented by our industry placement program.

This program provides students with the opportunity to gain commercial experience in many of Perth and Melbourne’s leading establishments, restaurants and venues.

 

Course Subjects SIT40516

C001: FOOD SAFETY

  • SITXFSA001Use hygienic practices for food safety*
  • SITXWHS001Participate in safe work practices
  • SITXFSA002Participate in safe food handling practices

C002: INTRODUCTION TO COOKERY

  • SITHCCC001Use food preparation equipment
  • SITHKOP001Clean kitchen premises and equipment
  • SITHCCC007Prepare stocks, sauces and soups

C003: COOKERY METHODS AND OPERATIONS

  • SITXINV002Maintain the quality of perishable items
  • SITHCCC005Prepare dishes using basic methods of cookery
  • BSBWOR203Work effectively with others
  • SITHCCC011Use cookery skills effectively

C004: COLD LARDER AND THE ENVIRONMENT

  • SITHCCC006Prepare appetisers and salads
  • BSBSUS201Participate in environmentally sustainable work practices
  • SITXHRM001Coach others in job skills

C005: INTRODUCTION TO PATISSERIE, DIETARY AND COSTING

  • SITHKOP002Plan and cost basic menus
  • SITHCCC019Produce cakes, pastries and breads
  • SITHPAT006Produce desserts
  • SITHCCC018Prepare food to meet special dietary requirements

C006: HOT KITCHEN 1

  • SITHCCC008Prepare vegetables, fruit, eggs and farinaceous dishes
  • SITHCCC013Prepare seafood dishes
  • SITHCCC012Prepare poultry dishes
  • SITHCCC014Prepare meat dishes

C007: INDUSTRY PLACEMENT

  • SITHCCC020Work effectively as a cook

C008: HOT KITCHEN 2

  • SITHCCC002Prepare simple dishes
  • SITHCCC015Produce and serve food for buffets
  • SITHCCC021Prepare specialised food items

C009: CULINARY LEADERSHIP

  • SITXCOM005Manage conflict
  • SITXHRM003Lead and manage people
  • SITXMGT001Monitor work operations
  • BSBDIV501Manage diversity in the workplace

C010: ADVANCED CULINARY MANAGEMENT

  • SITHKOP005Coordinate cooking operations
  • SITHKOP004Develop menus for special dietary requirements
  • SITXWHS003Implement and monitor work health and safety practices
  • BSBSUS401Implement and monitor environmentally sustainable work practices
  • SITXFIN003Manage finances within a budget

*Denotes a pre-requisite unit that needs to be completed before other units are undertaken.

Notes

  1. Subjects indicated are not necessarily in the order in which they will be taught however all subjects must be taken in the order that they are offered and at the discretion of the Management Committee for all ACAE courses.
  2. The course is not suitable for persons unable to handle meat, seafood, poultry, nuts or dairy products.
  3. The information in this brochure is correct at the time of publishing; all programs may be subject to on going review by the Management Committee and in accordance with Training Package requirements.
  4. Overseas students must be enrolled in a full-time course.
  5. Please be aware that the uniform requirements for the kitchen are compulsory and no concessions can be made.

Course Requirements

In order to successfully complete the course you must complete all of the subjects / units listed above.

Course Assessments 

It is important to note that ACAE adopts a number of assessments items or tools that are designed to best suit your course and the knowledge and skills that are required to be demonstrated. All assessments are identified clearly in our subject guides which you will be provided upon enrolment. The subject guide provides a great amount of detail on the timing and style of assessment. It is important to note that you need to demonstrate competency through each of the prescribed assessment items throughout your time enrolled in the course. In general the following assessment items apply for this course.

  • Projects
  • Practical Demonstrations
  • Knowledge Based Tests
  • Case Studies
  • Industry Placement Portfolios
  • Check points

Click here if you wish more detail for each assessment item

 

Entry Requirements

All students are required to have completed the equivalent of Australian School Year 10. More information is available at Admission Requirements for Local Students and Admission Requirements for International Students.

Downloads

Course Brochure
Course Brochure
Local Student Fees
Local Student Fees
International Student Fees
International Student Fees
Application Form
Application Form