Overview
The Certificate IV in Commercial Cookery will give you the confidence, practical skills and leadership skills to work professionally across a wide range of venues within the hospitality industry. The course is a blend of practical and classroom-based delivery conducted in Holmesglen's modern commercial training kitchens.
Career opportunities, include:
Pathways to further study:
- SIT40716 Certificate IV in Patisserie
- SIT50416 Diploma of Hospitality Management
- Bachelor of Hospitality Management
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Take a tour of our hospitality, cookery and patisserie centre
Studying the Certificate IV in Commercial Cookery at Holmesglen
The course is taught through a blend of online, classroom and practical training in Holmesglen's modern commercial kitchens.
This course is designed to give students a greater understanding of kitchen management, leadership, financial management and cost control. The course also provides graduates with in-depth knowledge to manage sustainability, WH&S issues, conflict and diversity within the business.
Essential skills and knowledge around special dietary requirements will also provide the confidence to manage the future nutritional demands of the consumer.
On completing the course, graduates will be well-positioned to find kitchen leadership roles across a wide range of enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, aged and health care facilities. This course also lays the foundations for opening your own business.
Holmesglen will also be delivering CV writing and interview workshops to the students to assist with the transition into employment.
Course structure
Timetable: 4-5 days per week, Monday 9am-4pm, Tuesday 9am-4pm, Wednesday 3.30pm-9.30pm, Thursday 3.30pm-9.30pm, and Friday 11am-5pm.
To receive this qualification, you must complete 26 core units and 7 elective units.
All elective units have been selected by Holmesglen.
Units
View units
| Unit code |
Name |
| SITXFSA001 |
Use hygienic practices for food safety |
| SITXINV002 |
Maintain the quality of perishable items |
| SITXWHS001 |
Participate in safe work practices |
| SITHCCC001 |
Use food preparation equipment |
| SITHCCC005 |
Prepare dishes using basic methods of cookery |
| SITXFSA002 |
Participate in safe food handling practices |
| BSBSUS211 |
Participate in sustainable work practices |
| SITHFAB002 |
Provide responsible service of alcohol |
| SITHKOP001 |
Clean kitchen premises and equipment |
| SITHCCC018 |
Prepare food to meet special dietary requirements |
| BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
| SITHCCC006 |
Prepare appetisers and salads |
| SITHCCC007 |
Prepare stocks, sauces and soups |
| SITHCCC008 |
Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXWHS003 |
Implement and monitor work health and safety practices |
| BSBDIV501 |
Manage diversity in the workplace |
| SITXCOM005 |
Manage conflict |
| SITHCCC011 |
Use cookery skills effectively |
| SITHCCC020 |
Work effectively as a cook |
| SITHKOP005 |
Coordinate cooking operations |
| SITXCCS007 |
Enhance customer service experiences |
| SITXHRM003 |
Lead and manage people |
| SITXMGT001 |
Monitor work operations |
| SITHCCC015 |
Produce and serve food for buffets |
| SITHCCC012 |
Prepare poultry dishes |
| SITHCCC013 |
Prepare seafood dishes |
| SITHCCC014 |
Prepare meat dishes |
| SITHCCC019 |
Produce cakes, pastries and breads |
| SITHPAT006 |
Produce desserts |
| SITHKOP002 |
Plan and cost basic menus |
| SITHKOP004 |
Develop menus for special dietary requirements |
| SITXHRM001 |
Coach others in job skills |
| SITXFIN003 |
Manage finances within a budget |
| Code | Name |
|---|
| SITXFSA001 | Use hygienic practices for food safety |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITXFSA002 | Participate in safe food handling practices |
| BSBSUS211 | Participate in sustainable work practices |
| SITHFAB002 | Provide responsible service of alcohol |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXWHS003 | Implement and monitor work health and safety practices |
| BSBDIV501 | Manage diversity in the workplace |
| SITXCOM005 | Manage conflict |
| SITHCCC011 | Use cookery skills effectively |
| SITHCCC020 | Work effectively as a cook |
| SITHKOP005 | Coordinate cooking operations |
| SITXCCS007 | Enhance customer service experiences |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITHCCC015 | Produce and serve food for buffets |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHPAT006 | Produce desserts |
| SITHKOP002 | Plan and cost basic menus |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITXHRM001 | Coach others in job skills |
| SITXFIN003 | Manage finances within a budget |
Assessment
Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.
Entry requirements
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 bandscore less than 5.5.
Recognition of prior learning
You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.
Outcomes
Qualification and recognition
On completion, you will receive the SIT40516 Certificate IV in Commercial Cookery.
Connections with industry
A major strength of Holmesglen's Hospitality, Cookery and Bakery Department is its connections with industry. For many years, we have forged relationships with industry bodies such as Shared Tables, Australian Culinary Federation (ACF) and Les Toques Blanches, as well as hundreds of businesses through our workplace training.
We have created a range of 'out of the box" opportunities for our students to provide additional value and experience for their learning, these include:
- Chef Masterclass events
- Melbourne epicurean experiences
- Industry icon dinners
- Degustation wine dinners
- Networking opportunities with industry mentors.
How to apply
Apply via agent
Holmesglen recommends international students apply through one of our accredited student recruitment agents. This will assist you in the preparation of all application documents and ensure that you are well counselled on the Australian Government's Genuine Temporary Entrant (GTE) requirements for International students. Further information of the GTE requirements is available at: https://www.homeaffairs.gov.au.
To find out more, visit How to Apply for International Students.
If you have further questions about your application, please contact our International Centre:
T: 03 9564 1703
E: intl@holmesglen.edu.au
Recruitment
Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.
Find out more about your rights and obligations as a student and the services we provide at Holmesglen.
Fees
| Tuition fees |
Cost (AUD) |
|
| Course fee | $17,000 | per annum |
| Non-Tuition fees |
|
|
| Mandatory materials fee (GST inc) | $750 | per course |
| Mandatory activities fee (GST inc) | $100 | per course |
| ** Additional course costs | $880 | per course |
**Additional costs may also apply for course consumable and other costs. These may include consumables such as learning resources, personal protective equipment/clothing and other costs such as immunisation costs, National Police Check and Working with Children Check for relevant courses. To view the additional costs that apply for each course, download a full list of estimated additional costs by course (PDF - 102kb).
All fees are indicative only. Holmesglen reviews its tuition fees and charges annually. You will be required to pay the current fee that applies from the beginning of the next study period.
An additional administration fee may apply where the application is submitted directly to Holmesglen and not through a Holmesglen-approved education agent.
View detailed information on fees, payments and refunds here
Tuition Fee Protection Service
The Tuition Protection Service (TPS) is an initiative of the Australian Government to assist international students whose education providers are unable to fully deliver their course of study for which tuition fees are paid. Read more about the TPS here