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International Course Info

Course code:

RN12162

Course fee:

A$19,440

Duration

1 Year

OVERVIEW

The accredited Certificate IV in Commercial Cookery at TAFE NSW develops your existing skills and knowledge so you can take your cooking career to the next level. Train with industry professionals, master a range of cooking techniques and refine your capabilities with practical experience.

This qualification gives you with the skills you need to work confidently as a chef, commercial cook or kitchen supervisor in restaurants, hotels, clubs, pubs and cafes all over the world.

Learn to manage people, business operations and develop menus while you refine your knife skills and cookery techniques, and learn to prepare a variety of delicious food.


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CAREER OPPORTUNITIES

Our graduates go on to roles such as:

  • Chef
  • Chef de partie
  • Commercial cook
  • Kitchen supervisor





LEARN NEW SKILLS

Through theory and practical course work you will learn to:

  • Plan, manage and monitor kitchen operations
  • Lead a team and coach others
  • Manage human resources and rostering
  • Manage finances and budgets
  • Use social media for marketing
  • Manage diversity in the workplace

GAIN PRACTICAL EXPERIENCE

TAFE NSW is known for delivering theory along with practical learning. You will strengthen your practical skills in commercial cookery, including:

  • Preparing dishes using different techniques, equipment and methods
  • Develop and adapt menus to cater for special dietary requirements
  • Planning and costing menus
  • Food safety, preparation and storage
  • Hygiene, safe food handling and safe work practices

DEVELOP YOUR PROFESSIONAL CONFIDENCE

Stand out in a global job market by developing a range of key soft skills that equip you with the confidence to work in a variety of kitchen settings:

  • Communication and interpersonal skills
  • Leadership and management skills
  • A collaborative spirit
  • Problem solving skills
  • A passion for food and learning
  • Resilience to work in high pressure environments

GLOBAL INDUSTRY DEMAND

The global food service market is expected to increase to AU $6 trillion by 2024 with an annual growth rate of 3.6% between 2019 and 2024.

The rise of online delivery platforms has unlocked greater choice and convenience for consumers. In the Asia-Pacific region, one third of people use a restaurant or meal delivery service, and 7% have food delivered once a week.

As the global market grows, so too does the demand for skilled chefs to work in restaurants, cafés, hotels, private catering, healthcare environments, and in the travel and tourism sector. In demand skills for chefs include:

  • Menu setting, costing and purchasing
  • Time management and planning
  • Outstanding food preparation and presentation

INTERNATIONAL ENTRY REQUIREMENTS

When you study with TAFE NSW, we want you to succeed. Entry requirements allow us to make sure that you have the right pre-existing knowledgeand skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.

Academic Requirements:


English Language Requirements:
Additional Requirements:
  • The NSW Liquor and Gaming regulations require students to be 18 years of age or older if they are undertaking units that involve the service of alcohol and/or gaming operations.

Location Requirements:
  • TAFE NSW Ryde and Ultimo will offer packages with Diploma and Advanced Diploma of Hospitality Management with direct credits.
  • TAFE NSW Kingscliff will offer a package with the Diploma of Hospitality Management with direct credits.

TAFE NSW makes every effort to ensure your Language, Literacy and Numeracy (LLN) needs are met. The level of support you need may be assessed via a review of your LLN skills with written tasks and a one-on-one interview. If you need to strengthen your LLN skills, an individual training plan will be created with you.

Workplace learning ('on-the-job' training) is required for the achievement of competencies to receive the Certificate IV in Commercial Cookery.

Work placement is a critical part of your success in this course, a teacher will assist you in gaining unpaid work placement with a hospitality establishment or you can arrange paid work in an approved commercial kitchen in line with TAFE NSW policy. This will happen once you have gained enough knowledge to operate safely in the workplace.

Your work placement will be supported and monitored by TAFE NSW and we will provide your service period log books (endorsed by the workplace supervisor to verify your service experience).

As well as the in-class training and assessment you will be required to complete 180 hours of work placement during scheduled service periods (breakfast, lunch or dinner) working as a cook in a real industry environment.

As part of the work placement hours you will need to complete at least 12 supervisory shifts in the second semester of this course. We recommend that you seek paid employment to meet this requirement and the teacher will advise if your workplace is suitable.

To be prepared for this course, it is highly recommended that you are:

  • A good communicator
  • Comfortable working with numbers
  • Passionate about cooking and being creative with food
  • Interested in leading teams and working with others
  • Able to work under pressure


If you need help preparing for study, contact us about your options.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

STARTING DATES, COURSE FEES AND LOCATIONS

From mountains to oceans, from cities to country towns, international students can choose from over 50 campus locations across the state. Experience our vibrant spaces such as libraries, cafes and gyms as well as places you can network, socialise and just chill out.

Learn more about TAFE NSW study locations

2021

LocationsStarting DatesCourse Fees
Hamilton Feb , Jul A$19,440
Kingscliff Feb A$19,440
Kingswood Feb , Jul A$19,440
Mount Druitt Feb , Jul A$19,440
Northern Beaches Feb , Jul A$19,440
Ryde Feb , Jul A$19,440
Ultimo Feb , Jul A$19,440
Wollongbar Feb , Jul A$19,440

2022

LocationsStarting DatesCourse Fees
Hamilton Feb A$19,440
Kingswood Feb A$19,440
Ultimo Feb , Jul A$19,440

ADDITIONAL COSTS

Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.

SCHOLARSHIPS

Learn more about Scholarships

CAMPUS FACILITIES AND SUPPORT

TAFE NSW offers you a range of study environments to enhance your learning, such as:

  • Commercial kitchens
  • On-campus restaurants and cafes
  • Industry specific computer rooms
  • Presentation and study areas
  • General student facilities available at most TAFE NSW campuses


Be supported during your time with TAFE NSW:

  • TAFE NSW Disability Support Service
  • TAFE NSW Language, Literacy and Numeracy (LLN) support
  • TAFE NSW Careers, Counselling and Pathways Service
  • Smarthinking - online access to a tutor

COURSE STRUCTURE AND UNITS

To receive this course students must complete all core units and, if available, a range of additional units.

Note: Additional units contain compulsory and elective units which may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.

  • Packaging Rules 33 Units must be completed
  • 26 core units, 7 elective units consisting of
  • 7 units from the list below elsewhere in the SIT Training Package or any other current Training Package or accredited course
  • The selection of electives must be guided by the job outcome sought local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
  • Core Units
  • BSBDIV501- Manage diversity in the workplace
  • BSBSUS401- Implement and monitor environmentally sustainable work 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, egg 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
  • SITHKOP004- Develop menus for special dietary requirements
  • SITHKOP005- Coordinate cooking operations
  • SITHPAT006- Produce desserts
  • SITXCOM005- Manage conflict
  • SITXFIN003- Manage finances within a budget
  • SITXFSA001- Use hygienic practices for food safety
  • SITXFSA002- Participate in safe food handling practices
  • SITXHRM001- Coach others in job skills
  • SITXHRM003- Lead and manage people
  • SITXINV002- Maintain the quality of perishable items
  • SITXMGT001- Monitor work operations
  • SITXWHS003- Implement and monitor work health and safety practices
  • SITHASC002- Prepare Asian appetisers and snacks
  • SITHASC003- Prepare Asian stocks and soups
  • SITHASC004- Prepare Asian sauces, dips and accompaniments
  • SITHASC005- Prepare Asian salads
  • SITHASC006- Prepare Asian rice and noodles
  • SITHASC007- Prepare curry pastes and powders
  • SITHASC008- Prepare Asian cooked dishes
  • SITHASC009- Prepare Asian desserts
  • SITHASC010- Prepare Japanese cooked dishes
  • SITHASC011- Prepare sashimi
  • SITHASC012- Prepare sushi
  • SITHASC013- Produce Japanese desserts
  • SITHASC014- Prepare dim sum
  • SITHASC015- Prepare Chinese roast meat and poultry dishes
  • SITHASC016- Prepare tandoori dishes
  • SITHASC017- Prepare Indian breads
  • SITHASC018- Prepare Indian sweetmeats
  • SITHASC019- Prepare Indian pickles and chutneys
  • CHCAGE001- Facilitate the empowerment of older people
  • SITXCCS006- Provide service to customers
  • SITXCCS007- Enhance customer service experiences
  • SITHCCC004- Package prepared foodstuffs
  • SITHCCC009- Produce cook-chill and cook-freeze foods
  • SITHCCC010- Re-thermalise chilled and frozen foods
  • SITHCCC015- Produce and serve food for buffets
  • SITHCCC016- Produce pates and terrines
  • SITHCCC016- Handle and serve cheese
  • SITHCCC017- Prepare specialised food items
  • SITHCCC022- Prepare portion-controlled meat cuts
  • BSBITU202- Create and use spreadsheets
  • BSBITU301- Create and use databases
  • BSBITU306- Design and produce business documents
  • BSBFIA401- Prepare financial reports
  • SITXFIN002- Interpret financial information
  • HLTAID003- Provide first aid
  • SITHFAB002- Provide responsible service of alcohol
  • SITHFAB003- Operate a bar
  • SITHFAB005- Prepare and serve espresso coffee
  • SITHFAB007- Serve food and beverage
  • SITHFAB014- Provide table service of food and beverage
  • SITXFSA003- Transport and store food
  • SITXFSA004- Develop and implement a food safety program
  • SITXHRM002- Roster staff
  • TAEASS301B- Contribute to assessment
  • TAEDEL301A- Provide work skill instruction
  • TAEDEL404A- Mentor in the workplace
  • SITXINV001- Receive and store stock
  • SITXINV003- Purchase goods
  • SITXINV004- Control stock
  • SITHKOP003- Plan and display buffets
  • SITHKOP006- Plan catering for events or functions
  • SITHPAT002- Produce gateaux, torten and cakes
  • SITHPAT005- Produce petits fours
  • SITHPAT007- Prepare and model marzipan
  • SITHPAT008- Produce chocolate confectionery
  • SITHPAT009- Model sugar-based decorations
  • SITHPAT010- Design and produce sweet buffet showpieces
  • SITXWHS002- Identify hazards, assess and control safety risks
  • SITHIND002- Source and use information on the hospitality industry

KEEP LEARNING WITH TAFE NSW

From certificates to diplomas, degrees to study packages, you can take your study further with us.

STUDY PATHWAYS

Take your learning to the next level with a TAFE NSW Hospitality pathway:

At TAFE NSW Ryde and Ultimo:

  • If you apply for a package of Certificate IV Commercial Cookery and Diploma of Hospitality Management then you will receive 6 months credit towards the Diploma, hence the Diploma duration will be reduced to 0.5 year. (Package Duration: 1.5 year)

  • If you apply for a package of Certificate IV Commercial Cookery and Advanced Diploma of Hospitality Management then you will receive 6 months credit towards the Advanced Diploma, hence the Diploma duration will be reduced to 1 year. (Package Duration: 2 year)

  • If you apply for a package of Certificate IV Commercial Cookery, Diploma of Hospitality Management and Advanced Diploma of Hospitality Management then due to credits the Diploma and Advanced Diploma duration will be reduced to 0.5 years. (Package Duration: 2 year)

At TAFE NSW Kingscliff:

  • If you apply for a package of Certificate IV Commercial Cookery and Diploma of Hospitality Management then you will receive 6 months credit towards the Diploma, hence the Diploma duration will be reduced to 0.5 year. (Package Duration: 1.5 year)

STUDY PACKAGES

Plan your study around your life with a TAFE NSW study package. Our study packages allow for multiple courses to be packaged together that can lead you to a TAFE NSW or an Australian University Bachelor Degree with credits. This gives you a one stop shop by completing your applications for the whole package through TAFE NSW allowing you to apply for one student Visa for the full duration of the package.

TAFE NSW allows for two or more courses to be packaged together, either to meet the prerequisite requirements for a course or to plan your studies around your career goals. You can submit a single TAFE NSW application form and will be able to apply for one Student Visa for the full duration of the package.


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