Certificate IV in Commercial Cookery
Course Description
This comprehensive course is designed to provide students with the wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employ ability and future opportunities as a chef. Students are required to complete the Certificate III in Commercial Cookery units in their first year. Throughout the first year, students develop extensive practical food preparation cooking and presentation skills. In the second year, student will develop kitchen management and leadership skills.
This certificate is designed to prepare students for a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. These skills are developed through a range of face to face theory delivery, practical training sessions in commercial hotel kitchens and industry work placement programs.
Students are required to undertake industry workplace training in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. At the end of the course, students are expected to operate independently or with limited guidance from others and use discretion to solve non-routine problems in a commercial kitchen.
Career outcomes:
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotel, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:
- Chef
- Chef de partie
- Chef de cuisine
Course Admission Requirements:
All students must be over 18 years of age before they can commence this course.
Domestic Australian Students
- For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above).
- Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
- Additional requirements below.
International Students
- Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
- International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute’s requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.
- For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
- Additional requirements below.
Additional Requirements
- All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training. You can apply for police clearance online or in person.
- All learners are required to wear in accordance with Perth Hospitality Academy Front of House and Cookery Students Dress Code while attending workplace training.
Units of Competency:
This course consists of 33 units of competence with 27 core units and 6 elective units as listed below:
| Unit Code | Unit Name |
| Core Units | |
| BSBDIV501 | Manage diversity in the workplace |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| 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 |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHKOP002 | Plan and cost basic menus |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| SITHPAT006 | Produce desserts |
| 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 Units | |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| SITHCCC011 | Use cookery skills effectively |
| BSBWOR203 | Work effectively with others |
| SITXWHS001 | Participate in safe work practices |
| SITHCCC002 | Prepare and present simple dishes |
| HLTINFCOV001 | Comply with infection prevention and control policies and procedures |