Copyright © 2021 Atlantis International Pty Ltd - All Rights Reserved
Arwinder Pal Singh RANDHAWA: MARN-1574550
The cookery courses will equip you to work within a professional kitchen at a supervisory level. You will gain hands on culinary experience in the preparation of salads, appetisers, sauces, stocks, meat, poultry, seafood, and soups.
When you successfully complete the Certificate 4 in Commercial Cookery, you’ll be able to manage a hospitality business from the ground up. You will learn practical skills in areas such as financial management, food preparation and presentation, people and operations management, and health and safety procedures.
You will gain cookery skills and gain an understating of operations, kitchen, people and finance management, team management to prepare you for a leadership role at any food establishment or culinary institution.
Certificate IV in Commercial Cookery combines theoretical management concepts with practical culinary skills, preparing you for supervisory position in kitchen environments and leadership role. You will develop skills in the following areas:
This qualification reflects the role of cooks and chefs who have a team leading or supervisory role in the kitchen. They operate with limited guidance or independently from others and use their own judgement to solve non routine problems.
Certificate IV in Commercial Cookery provides a pathway to work in organisations such as restaurants, hotels, cafes, clubs, pubs, and coffee shops, or to run your own small business in these industry sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No certification, occupational licensing, or specific legislative requirements apply to this qualification at the time of publication.
If you have already completed your Certificate III in Commercial Cookery, then this course will help you to enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator. You will learn or expand your cookery skills through training across a range of cooking techniques and cuisines, preparing you for a career that is growing globally.
Good passes at Year 11 level or the overseas equivalent and preferably some relevant work experience.
English language proficiency equivalent to IELTS 5.5 (Academic) with no individual band score less than 5.5.
A$12000 – A$34000
Full time 1 year. International students can not choose to study this course part time as their primary course.
February and July. Some colleges will offer April and September intakes as well.
This course provides recognition of the skills and knowledge required to find employment in hospitality establishments including:
Possible job titles include:
You may be able to reduce the number of units required by you to be studied in ‘Certificate 4 in Commercial Cookery’ by measuring skills you have acquired through work, life experiences or other qualifications obtained from formal studies or training. Australian Qualifications Framework (AQF) qualifications and statements of attainment issued by another Registered Training Organisation (RTO) will be recognised by the institution you choose to study, to provide you RPL certificate iv commercial cookery.
33 units must be completed:
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.
Please note that the following core units will be part of the course. However not all institutions may not offer all the elective units.
This unit describes the skills and knowledge required to manage diversity in the workplace. It covers fostering diversity within the work team, implementing the organisation's diversity policy, and promoting the benefits of a diverse workplace.
This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
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 unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.
This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
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Copyright © 2021 Atlantis International Pty Ltd - All Rights Reserved
Arwinder Pal Singh RANDHAWA: MARN-1574550