Certificate IV in Commercial Cookery
- National Code: SIT40516
- CRICOS Code: 092357J
This qualification reflects the role of commercial cooks who have a supervisory or team leading role and is designed for people wanting to work as a commercial cook in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. This nationally recognised qualification will help you develop a wide range of supervisory and team leading skills to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
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 secure unpaid work placement for you with a hospitality establishment or 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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Subject area: Hospitality
| Course code: RN12162 | Course fee: A$19,440 | 1 Year |
ENTRY REQUIREMENTS
- While there is no formal academic entry requirement for this course, it is recommended applicants have completed year 12 or equivalent.
- 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.
COURSE INTAKES
FOR 2020 | ||
|---|---|---|
| Hamilton | Total course fee: A$19,440 | Enrol: Feb , Jul |
| Kingscliff | Total course fee: A$19,440 | Enrol: Feb |
| Kingswood | Total course fee: A$19,440 | Enrol: Feb , Jul |
| Mount Druitt | Total course fee: A$19,440 | Enrol: Feb , Jul |
| Port Macquarie | Total course fee: A$19,440 | Enrol: Feb , Jul |
| Ryde | Total course fee: A$19,440 | Enrol: Feb , Jul |
| Ultimo | Total course fee: A$19,440 | Enrol: Feb , Jul |
| Wollongbar | Total course fee: A$19,440 | Enrol: Feb , Jul |
FOR 2021 | ||
|---|---|---|
| Hamilton | Total course fee: A$19,440 | Enrol: Feb , Jul |
| Ryde | Total course fee: A$19,440 | Enrol: Feb |
| Ultimo | Total course fee: A$19,440 | Enrol: Feb , Jul |
COURSE STRUCTURE AND UNITS
To receive the Certificate IV in Commercial Cookery 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.
CORE UNITS ADDITIONAL UNITSARTICULATIONS
Students who successfully complete this program are able to articulate with and receive credits for relevant units of competency from other qualifications in the Tourism, Hospitality and Events Training Package.
ADDITIONAL COSTS
Course fees and duration can vary based on the Institute you want to study at, the entry requirements for the course, and the year you will begin study.
Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.
CAREER OPPORTUNITIES
Chef and chef de partie,kitchen supervisors and Commercial cooks