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International Course Info

  1. INTERNATIONAL
  2. Courses
  3. Certificate IV in Commercial Cookery

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

  • Year 10 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.
  • Academic IELTS 5.5 or TOEFL (iBT) 46 or TAFE NSW General English Program

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
Northern Beaches Total course fee: A$19,440 Enrol: 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
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
Northern Beaches 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
 

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 UNITS

ARTICULATIONS

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





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.

  • 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