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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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.
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.
||Use hygienic practices for food safety
||Maintain the quality of perishable items
||Participate in safe work practices
||Use food preparation equipment
||Prepare dishes using basic methods of cookery
||Participate in safe food handling practices
||Participate in sustainable work practices
||Provide responsible service of alcohol
||Clean kitchen premises and equipment
||Prepare food to meet special dietary requirements
||Implement and monitor environmentally sustainable work practices
||Prepare appetisers and salads
||Prepare stocks, sauces and soups
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Implement and monitor work health and safety practices
||Manage diversity in the workplace
||Use cookery skills effectively
||Work effectively as a cook
||Coordinate cooking operations
||Enhance customer service experiences
||Lead and manage people
||Monitor work operations
||Produce and serve food for buffets
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Produce cakes, pastries and breads
||Plan and cost basic menus
||Develop menus for special dietary requirements
||Coach others in job skills
||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|
|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|
|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|
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.
There are no formal entry requirements however prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment.
These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.
COVID-19 vaccination requirements
The health and safety of our entire Holmesglen community remains a priority. To ensure the best protection against COVID-19 you must be fully vaccinated to attend campus or undertake face-to-face learning in classrooms. You will need to show evidence of your vaccination status to attend campus.
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.
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
Visit How to Apply for more information on the application process.
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.
|Tuition fees (GST exempt)
|Mandatory Materials and Activities fees * (GST inc)
*Mandatory Materials and Activities fees are still payable by all students including students who may be eligible for Government subsidised/Concession fees.
**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. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. Find out now if you are eligible for Government-subsidised fees or Concession