Overview
The Certificate IV in Commercial Cookery gives you the skills and knowledge to become a qualified cook in a team leading or supervisory role in the kitchen.
Career opportunities, include:
Pathways to further study:
- SIT50416 Diploma of Hospitality Management.
Study at home through remote learning
While measures are in place to curb the spread of Coronavirus (COVID-19), units of theory for this course will be delivered remotely and other units delivered on campus with social distancing in place.
Find out more about remote learning
Watch our virtual tour
Take a tour of our hospitality, cookery and patisserie centre
Studying the Certificate IV in Commercial Cookery at Holmesglen
This course combines practical cookery classes taught in Holmesglen' modern commercial kitchens with theoretical management subjects delivered by teaching staff with current industry knowledge.
This will provide you with a well-rounded knowledge and you'll be well-prepared of what to expect when entering the industry.
The course could lead to work in various hospitality enterprises where food products are prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
This course also lays the foundations for opening your own business.
Course structure
To receive this qualification you must complete 26 core units and seven elective units.
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 |
| BSBSUS201 |
Participate in environmentally 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 |
| BSBSUS201 | Participate in environmentally 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
There are no formal entry requirements.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview.
These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.
Recognition of prior learning
You may be able to shorten the length of 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 attain the SIT40516 Certificate IV in Commercial Cookery
How to apply
Direct
Apply Now
Visit How to Apply for more information on the application process.
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 (GST exempt) |
Cost |
| Full Fee | $14,449.50 |
| Government subsidised | $4,878.25 |
| Concession | $975.65 |
| Mandatory Materials and Activities fees * (GST inc) |
|
| Materials fee | $350.00 |
| Activities fee | $100.00 |
*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 consumables 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 may apply to your 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
.