Certificate IV in Commercial Cookery (Apprenticeship)
SIT40516 - DC01
Turn your love of food into a career with a Certificate IV in Commercial Cookery Apprenticeship in Melbourne.
Job prospects
+ Chef
+ Chef De Partie
Duration
+ Duration: 65 weeks
+ Work placement: 200 hrs
Local students Yes
International students No
Is this funded?
Yes - Government funding is available to eligible students. Click here to see if you qualify.
How can I study?
This qualification is delivered as an Apprenticeship. It is also available as classroom delivery.
The nationally recognised Certificate IV in Commercial Cookery is designed for qualified chefs to the next step in their career, all while working on-the-job. The skills gained in this course can help secure a team leader role in a commercial kitchen. As an apprentice, you will learn how to work independently in the kitchen, or with limited supervision.
This qualification can lead to work as a Chef, Chef de Partie, Kitchen Manager and more. The qualification is transferable across many hospitality contexts, including cafes, restaurants, hotels, pubs, and events venues.
National Code: SIT40516
Units: 26 core & 7 elective units
Location: Employer site. (Some theory classes may be required at 9/250 Collins Street, Melbourne, VIC, 3000 & some practical classes at 28-30 Fanning Street Southbank VIC 3006 & 112 Peel St, North Melbourne VIC 3051)
Delivery Mode: Classroom, Apprenticeship, Workplace, Self-paced
Assessment: Methods for assessment include written, practical/observation & demonstration
Duration: 36 months
Prior experience: RPL & Credit Transfer are available
You could become…
Cook
Commis Chef
Kitchen Manager
Chef De Partie
Business Owner
Government Funded: From $250* (special offer)
Apprenticeship: From $50^
Full Fee: $14,500
Enrolment fees include additional resources required for the course and student ID charges. For additional service fees, such as re-assessment fees, please refer to the Domestic Student Handbook.
This course is delivered with Victorian and Commonwealth government funding, to eligible candidates.
* Eligibility criteria applies.
^Eligibility criteria apply. Trainees may be eligible for State and/or Federal Funding
Included in materials fee
- 1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)
- 1 X Checked Chef trouser
- 1 X White flat top hat (with MCIE Logo)
- 1 X White neckerchief
- 1 X Bib style white apron
- 1X Half-length white apron
- 1 X Safety boots / clogs / sturdy slip resistant shoes
- Cooks Knife 22 cms
- Bread Knife 26 cms
- Boning knife 15 cms
- Paring Knife 9 cms
- Turning Knife 6 cms
- Palette knife 20 cms
- Filleting knife
- Sharpening steel 25 cms
- Wooden spoon 30 cms
- Rubber Spatula / Scraper
- Whisk stainless steel 30 cms
- Tongs stainless steel 23 cms
- Poultry Scissors
- Set of star nozzles
- Pocket thermometer
- Serving spoon perforated 30 cms
- Pastry brush 2.5 cms
- Peeler
- Bowl Scraper
- Tea Towel – 2 numbers
- Piping bag 50 cms
- Knife carry case 18 pockets
You are required to be employed and to have signed a National Contract for an Apprenticeship with your employer to undertake an Apprenticeship program. Before enrolment, you are also required to undertake a pre-training review process to determine your suitability for this course.
Recognition of Prior Learning (RPL) and Credit Transfer (CT) are available. Fees apply. Please see our website for more information on fees and terms and conditions.
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
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
SITHKOP002 Plan and cost basic menus
SITHCCC014 Prepare meat dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC018 Prepare food to meet special dietary requirements
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITHCCC020 Work effectively as a cook
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXWHS003 Implement and monitor work health and safety practices
BSBDIV501 Manage diversity in the workplace
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.
SITXINV001 Recieve and Store Stock
HLTAID003 Provide first aid
SITHIND002 Source and use information on hospitality industry
SITXCOM002 Show social and cultural sensitivity
SITXFSA004 Develop and implement a food safety program
SITXHRM002 Roster staff
SITXFIN004 Prepare and monitor budgets
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
Apprenticeship enquiry
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