Our nationally recognised Certificate IV in Commercial Cookery provides comprehensive training in cookery with an emphasis in supervisory or team leading roles in the kitchen. Refine your culinary skills and learn practical skills in food preparation and presentation, health and safety procedures, staff and operations management.
Applicants must:
Be 18 years or over
Be sufficiently proficient in English (read, write and speak) to be able to work successfully in a highly regulated environment
Have satisfactorily completed a minimum of year 12 or equivalent
Pre Training Review (PTR)
A pre-training interview would be conducted with the applicant by a AtoZ RPL representative. This interview will help us identify your prior experience, existing knowledge, skills, and suitability for the course. Pre Training Review will be valuable in determining additional support and/or reasonable adjustment required for you to successfully complete the course.
Language, Literacy & Numeracy
Applicants must undertake a language, literacy, and numeracy assessment during their induction session prior to beginning the qualification. Results will be assessed on an individual level by the assessor.
Depending upon the level of support required for the language, literacy, or numeracy an alternative training and assessment methods may be used or the learners will be recommended to pursue the Foundation Skills program, which will help them fulfill the LLN gap and achieve the qualification.
Core unit
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
Elective unit
SITHCCC015 Produce and serve food for buffets
SITXINV001 Receive and store stock
SITHCCC003 Prepare and present sandwiches
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITHFAB014 Provide table service of food and beverage
SITXCCS006 Provide service to customers
