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Offering Info

Certificate IV in Commercial Cookery

  • National Course Code: SIT40516
  • TAFE NSW code: SIT40516-01V01-20HAM-999

Location – Hamilton - Apprenticeship

Study Type

Part Time Day

Course Start Date

Anytime

Study Commitment

7 Hours per week

Duration

2 Years

  • Nationally Recognised Training
  • Apprenticeship Allowed
  • This training is subsidised by the NSW Government

Course Details

Perfect your cookery skills and leadership style as a Chef or Chef de Partie with the nationally recognised Certificate IV in Commercial Cookery. Learn to manage people, business operations and develop menus for your own restaurant, cafe or commercial kitchen while mastering the art of creating delicious dishes.

LEARN NEW SKILLS

Through theory and practical course work you will learn how to:

  • Prepare dishes uses different techniques, equipment and methods
  • Develop and adapt menus to cater for special dietary requirements
  • Manage kitchen operations - stock control, plan and cost menus, plan operations
  • Lead a team and coach individuals
  • Manage human resources - rostering, handle conflict
  • Manage the business - marketing, finance management and budgeting
  • Work health and safety practices

DEVELOP YOUR TALENT

Develop the leadership skills and attributes needed to run a kitchen and small business, including how to:

  • Coach individuals in a high performing team
  • Collaborate and work together
  • Communicate effectively
  • Problem solve

ACHIEVE YOUR GOALS

Complete this course and gain:

  • A nationally recognised industry trade qualification
  • Skills and knowledge to open your own cafe, restaurant or coffee shop

Career opportunities include:

  • Chef - small restaurant or cafe
  • Chef de Partie - large hotel
  • Culinary artist

GROW YOUR CAREER

Push your hospitality skills and knowledge to a senior level with:

  • Diploma or Advanced Diploma of Hospitality Management

INDUSTRY DEMAND

There are over 24 million people in Australia and we all eat out two to three times a week on average. The food industry is strong and expected to grow over the three years to 2023.

Our busy lifestyles, growing food culture and greater focus on healthy food options is driving our restaurant demand. Chefs are in short supply in NSW and this shortage has been impacting industry for the past three years.

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 knowledge and skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.

TRAINING PACKAGE REQUIREMENT

There are no Training Package entry requirements for this course.

TAFE NSW REQUIREMENTS

There are no entry requirements for this qualification.

BE PREPARED

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

  • Good communication and numeracy
  • Interest in leading teams and working with others
  • Passion for cooking and being creative with food
  • Ability to work under pressure

LICENSING REQUIREMENTS

No licensing, legislative or certification requirements apply to this qualification.

WORK PLACEMENT

At TAFE NSW, we provide training that includes hands-on, practical experience. Work placement ensures you have the job ready skills to be successful in this course.

During this course, you will undertake a mandatory component of 60 service periods (or shifts). Your service periods can be completed in either your work place, a work placement arrangement, or in the TAFE NSW restaurant on your campus.

We recommend that you secure employment in a suitable commercial kitchen before your course starts. This real world experience will support your learning, help you to be successful in assessments and enhance your future employability.

If you are already working in the industry, our delivery team will assess the suitability of your commercial kitchen to ensure it meets training and assessment requirements.

TAFE NSW monitors your work placement and provides you with support whenever needed. You will also be provided with service period log book to keep track of your service periods which are verified by your workplace supervisor.

If you are finding it difficult to secure work placement, contact our Skills Team for advice and support.

To be enrolled in this course, you need to be able to provide evidence that you are:

  • an apprentice (you will work in industry and study at the same time)
  • employed full time
  • signed up with an Apprentice Network Provider and have a Training Plan Proposal
  • seeking to gain skills and knowledge to become a qualified chef after successful completion

For students that are employed in industry or enrolled as an apprentice they will be able to use their current workplace environment for work placement. Opportunities will be made available for students who do not have current employment to complete volunteer work placement in local industry or in the campus caf? and functions/catering department.
Requirements of work place/supervisor: Workplace Supervisor to sign off on the shifts in the workplace skills record book.
Total Work Placement Hours: 48 shifts as per the training package.

INFORMATION SESSIONS
To find out more about this course, meet our teachers and receive information about enrolment and next steps, attend an information session.

Date: Tuesday, 21 January 2020
Time: 9.00am to 11.00am
Location: Hamilton Campus, Building A, Level 2, Room 38

STUDY COMMITMENT

This is a part time day apprenticeship course. You will need to attend approximately 5.5 hours of class, over 1 day a week, for 2.5 years. As well as the in-class component, you will need to complete approximately 1.5 hours of other study per week.

You may also be required to complete approximately 22 hours of additional study each week outside of class hours, including private study, research and assignment preparation.


IS THIS COURSE RIGHT FOR YOU?

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, chef de partie.

SERVICES AND STUDY SUPPORT

Aboriginal and/or Torres Strait Islander Student Support and Services

  • Accessibility and Disability Services
  • Personal Counselling
  • Vocational Counselling
  • Learning Support, Library services on campus, Monday ? Friday 9:00-5:00pm and Disability and counselling services on campus
  • International Student Support
  • Scholarships
  • Multicultural Support
    R U ready tool used within the first 3 weeks of commencement

We offer student services and study support to ensure you can achieve your goals. Learn about TAFE NSW Student Services

As a TAFE NSW student in this course, you will have access to:

  • LinkedIn Learning (formerly Lynda.com)
  • Studiosity - online access to a real life tutor
  • Easy computing online short courses
  • Access to local TAFE libraries

Australian Apprenticeships training can be on-the-job, off-the-job or a combination of both. TAFE NSW will negotiate your attendance and study pattern with you and your employer.

SMART AND SKILLED FEES

This course is government-subsidised, meaning you pay a portion of the full course fee to TAFE NSW and the NSW Government will pay the balance. However, you must meet certain eligibility criteria for this to apply.

Depending on your previous qualifications and experience, your fee may be less than the maximum fee quoted. Your actual fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process. Payment plans are available through TAFE NSW for Smart and Skilled eligible qualifications.

For further information about eligibility and explanations of the different fee categories, visit Are You Eligible?

Cookery practical classes require a full chefs uniform, black polishable leather non-slip shoes/work boots suitable for a kitchen and fully equipped toolbox - information regarding these requirements is in the student handbook given out at the information session. Other expenses include a recipe resource charge.

READ BEFORE YOU ENROL

Learn about TAFE NSW Fees

Learn about TAFE NSW Payment/Funding

RECOGNITION

Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.

Learn about Recognition at TAFE NSW Recognition

Before you can start an apprenticeship, you first need to find an employer in the industry you're interested in that will support you through your studies.

You and your employer should contact an Apprenticeship Network Provider (ANP) and tell them you're interested in studying at TAFE NSW.

The ANP will help you and your employer to complete a Training Contract. Once you have a Training Contract, we will help you, your employer and the ANP to complete a Training Plan Proposal. Once you have both these documents, the ANP will lodge them with State Training Services, who will provide further advice about next steps.

Find out more: https://www.training.nsw.gov.au/apprenticeships_traineeships/index.html

For further information or assistance, call 131 601.

Find out more about Applying and Enrolling

Core Units
Number Title
SITXHRM001 Coach others in job skills
SITHKOP005 Coordinate cooking operations
SITHKOP004 Develop menus for special dietary requirements
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXWHS003 Implement and monitor work health and safety practices
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXFIN003 Manage finances within a budget
SITXMGT001 Monitor work operations
SITXFSA002 Participate in safe food handling practices
SITHKOP002 Plan and cost basic menus
SITHCCC006 Prepare appetisers and salads
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC014 Prepare meat dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC001 Use food preparation equipment
SITXFSA001 Use hygienic practices for food safety
SITHCCC020 Work effectively as a cook
Elective Units
Number Title
BSBITU202 Create and use spreadsheets
BSBITU306 Design and produce business documents
SITHCCC017 Handle and serve cheese
SITXWHS002 Identify hazards, assess and control safety risks
SITXFIN002 Interpret financial information
SITXINV001 Receive and store stock
SITXHRM002 Roster staff

Note: Not all elective units listed may be available to study, please enquire for more information.

Whether you're a school leaver, an aspiring apprentice, looking to kickstart a career, or you're upskilling, reskilling, or re-training, there's a TAFE NSW course to give you the skills you need for the job you want.

Course Location

Hamilton
91 Parry Street, Newcastle West
Phone 131 601

Fees information

We understand that many students are confused by different fees for similar courses, and want to reassure you that studying with TAFE NSW won't damage your hip pocket.

Learn more about Fees information.

Payment options and assistance

Explore payment methods, pay by instalment, scholarships and VET Student Loans.

Learn more about Payment options and assistance.

 

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