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Offering Info

Certificate IV in Commercial Cookery

  • National Course Code: SIT40516
  • TAFE NSW code: SIT40516-01V01-20RYD-402

Location – Ryde

Study Type

Full Time

Course Start Date

Enquire Now

Study Commitment

36 Hours per week

Duration

36 Weeks

  • 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 successfully complete this course, you will need:

  • complete 60 complete service periods (shifts) as part of 2 units. TAFE Restaurant hours are used to cover a total of 18 of these service periods. It is recommended that the learners seek paid employment within suitable a commercial kitchen to support their learning and the completion of the remaining 42 service periods.
  • TAFE NSW will determine the suitability of a student?s paid employment to ensure it provides a commercial kitchen environment in line with the requirements of the relevant unit. If the student?s paid workplace is not deemed appropriate, they must undertake work placement.
  • Should a learner not be employed in a commercial kitchen, TAFE NSW will assist the learner in organising suitable work placement to complete the remaining 22 service periods not covered in the simulated commercial kitchen. Work placement will be arranged by TAFE NSW once students have gained enough initial knowledge to ensure work placement is meaningful and they have enough understanding of the industry and safety to be able to operate safely in a workplace environment. This work placement will be supported and monitored by TAFE NSW and learners will be provided with service period log books which will be endorsed by the workplace supervisor to verify service experience.
  • Where work placement is occurring, the TAFE NSW will have arrangements with hospitality establishments deemed appropriate to provide the adequate experiences as detailed in the relevant unit.
  • Learners participating in work placement will undergo an interview process organised by TAFE NSW with the Industry Partners, who will identify their student preferences. TAFE NSW will negotiate and manage the allocation of students to workplaces based on the interview process.
  • Students are only permitted to work the hours between 07:30am and 10:00pm, not on Sundays or public holidays.

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: Monday, 2 December 2019
Time: 05:30pm to 06:30pm
Location: Ryde TAFE, Main Campus, 250 Blaxland Road, Ryde. Building A, Level 5, Auditorium

Date: Monday, 20 January 2020 to Friday, 24 January 2020
Time: 09:00am to 04:00pm
Location: Ryde TAFE, Main Campus, 250 Blaxland Road, Ryde. Building A, Level 5a, Cookery Office

STUDY COMMITMENT

This is a full time blended course. You will need to attend approximately 19 hours of class, over 3 days a week, for 36 weeks. As well as the in-class component, you will need to complete approximately 16 hours of other study per week.

You may also be required to complete approximately 7 hours of additional study each week outside of class hours, including private Study and assessment preparation.

IS THIS COURSE RIGHT FOR YOU?

This course offering is designed for people who:

  • wish to seek work in the cookery industry. We recommend over the duration of the course that enrolled students engage in approximately 1-2 days of paid work in the cookery industry to reinforce the learning they undertake during class time at TAFE.

MORE ABOUT THIS COURSE

  • Students will receive their timetable, uniform and tool requirements via email after their enrolment has been finalised.
  • Students will be required to attend classes three days per week. These classes either run from 08.00-16.00 or from 12.00-20.30 (including breaks). Timetables generally include a combination of day and evening classes, but exact scheduling of classes is dependent on enrolment numbers. All classes are scheduled between Monday and Friday and you will receive details of your timetable via email or at the International Student Orientation Session after you have completed your enrolment.
  • If you have any questions contact the Commercial Cookery section administration officer Anna McPherson on 94486477 or email at anna.mcpherson6@tafensw.edu.au or SydneyRydeCookery@tafensw.edu.au

SERVICES AND STUDY SUPPORT

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

This course is currently scheduled for three days a week. These classes either run from 08.00am-16.00pm or from 12.00pm-08.30pm This timetable may change and will be confirmed by your teacher.

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?

ADDITIONAL RESOURCES

You will need to provide for yourself the following resources which you will keep when you complete your study:

  • Commercial Cookery student uniform that includes traditional check trousers, heavy duty white apron, double breasted white long sleeved jacket with white buttons, white neckerchief, white skull cap and protective footwear with grease resistant soles.
  • Equipment which is a toolbox that includes a digital thermometer, chef?s knife, paring knife, knife sharpening steel, vegetable peeler, medium sized balloon whisk, stainless steel kitchen tongs, wooden spoons x 2, stove lighter, plastic pastry scraper, tea towels x 2, egg separator.
  • The total cost for these items is approximately $300.00.
  • All students will need access to a computer and internet access to undertake online components. If the student does not have access to a computer and internet then TAFENSW can make arrangements to access these resources at the TAFENSW Library.

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

Incidental Cost
  • Student Association - $20.00

Semester two starts July 2020. Enquire now to be notified when enrolments open.

To find out more information on this course including the next start date, submit an online enquiry by clicking the Enquire Now button on this page, or call 131 601 during business hours* to chat with a member of our friendly customer service team.

*Our customer service team are available from Monday to Friday, 9am to 5pm AEST.

Enrolling with us is easy, though the exact process does depend on your course and any prerequisites that go with it.

Be sure to read your chosen course information carefully to make sure it is the right qualification, location and study type for you.

Enrol and pay online via our secure payment gateway to secure your place.

As you progress through the enrolment process you will be prompted to provide additional information.

If you are interested in studying as a Trainee or Apprentice please call 131 601 for full details.

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
SITXINV004 Control stock
SITXFIN002 Interpret financial information
SITXHRM006 Monitor staff performance
SITXHRM002 Roster staff
BSBWRT301 Write simple documents
SITHCCC017 Handle and serve cheese

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

Ryde
250 Blaxland Road, Ryde
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.

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