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 employability 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‚Äôs 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 CodeUnit 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 
BSBSUS201Participate in environmentally sustainable work practices
SITHCCC011Use cookery skills effectively
BSBWOR203Work effectively with others
SITXWHS001Participate in safe work practices
SITHCCC002Prepare and present simple dishes
HLTINFCOV001Comply with infection prevention and control policies and procedures