Course details

CRICOS course code: 093178D

Level of study: Career Based/Vocational

Summary

If you’ve always dreamed of running a restaurant and experiencing the joy of serving your signature dishes to satisfied customers, you’d know it’s about more than just the food. Expand upon to your culinary talents with the Certificate IV in Commercial Cookery, with kitchen-based practical learning as well as classroom theory-based subjects where you’ll learn to manage finances, a kitchen and a team - the skills essential for success in hospitality. This qualification provides a pathway to work as a Chef in organisations such as cafes, clubs, coffee shops, hotels, pubs and restaurants, or to run your own small business in these sectors.

Course Structure

To receive this qualification you must complete 33 units 26 core units and 7 elective units.

Students attend college 20 hours per week over 3 days.

The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.

Work-based Training

As part of the course, student are required to complete 48 occasions (Certificate III in Commercial Cookery) and 12 occasions (Certificate IV in Commercial Cookery) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

Course Outcomes

Graduates will be qualified for the roles of Chef or Chef de Partie.

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