Turn your love of food into a career with a Certificate IV in Commercial Cookery in Melbourne.
Certificate IV in Commercial Cookery – Course Details
- National Code: SIT40516
- Units: 27 core & 6 elective units
- Location: 250 Collins Street, Melbourne, VIC, 3000 and 644 Victoria Street, North Melbourne, VIC, 3051
- Delivery Mode: Classroom, Traineeship, Workplace, Self-paced
- Assessment: Methods for assessment include written, practical/observation & demonstration
- Duration: 65 weeks [Including 12 weeks Holidays]
- Prior experience: RPL & Credit Transfer is available
Career Opportunities
You could become…
- Chef
- Chef De Partie
Course Fees for Local Students
International Student? Click here for pricing.
| Full Fee |
| $12,000 |
Enrolment fees include textbooks, resource and Students ID charges. All our courses are delivered with Victorian and Commonwealth government funding. ^ Eligibility criteria apply. Trainees may be eligible for State and/or Federal Funding. * Eligibility criteria applies. For any further course costs, such as re-assessment fees, please refer to the student handbook.
Pre-Requisites
There are no formal pre-requisites for this course
Entry Requirements
You are required to undertake a pre-training review process to determine your suitability for this course.
Prior Experience
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.
The estimated cost of the Chef’s uniform set is $150.00 and it consists of the following items:
- 1 X Chef coat long sleeves with stud buttons
- 1 X Checked Chef Trouser
- 1 X White flat top hat
- 1 X White neckerchief
- 1 X Bib style black and white Striped Apron
- 1 X Safety boots Clogs / Sturdy slip resistant shoes
Please be aware that the uniform requirements for the kitchen are compulsory for all cookery practical sessions and no concessions can be made.
The estimated cost of the knife kit is $160.00 and it consists of the following items:
- Cooks Knife 22 cms
- Paring Knife 9 cms
- Turning Knife 6 cms
- Palette knife 20 cms
- Whisk stainless steel 30 cms
- Wooden spoon 30 cms
- Serving spoon perforated 30 cms
- Pastry brush 2.5 cms
- Peeler
- Piping bag 40 cms
- Plain tube 1 cm
- Star tube 1 cm
- Tool box or Roll bag
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
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
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXWHS001 Participate in safe work practices
SITHHOP001 Clean kitchen premises and equipment
SITHASC008 Prepare Asian cooked dishes
SITHCCC011 Use cookery skills effectively
SITXCOM002 Show social and cultural sensitivity
SITHFIN004 Prepare and monitor budgets
SITXINV004 Control stock
SITXFSA004 Develop and implement a food safety program
SITXHRM002 Roster staff
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.
Address
250 Collins St, Melbourne 3000 View mapTurn your love of food into a career with a Certificate IV in Commercial Cookery in Melbourne.
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