For students wanting a career in Hotel Management with an emphasis on commercial cookery and kitchen management, this course covers all aspects of employment in this exciting global industry.
Moving from the practical to the theoretical and further to management issues, graduates will have a thorough knowledge of the intricacies of Commercial Cookery.
Plan your future in an industry that offers a secure and rewarding career path in the commercial cookery area of the hospitality industry. Studying commercial cookery at Holmes Institute will prepare you for a successful career.
The courses offer a well-balanced program with a strong emphasis on practical 'hands on' training which is complemented by relevant theoretical hospitality subjects. The course ensures all students have the skills required for entry into this exciting industry.
Students will complete Certificate IV in Commercial Cookery (SIT40516)
This course is nationally recognised under the Australian Qualifications Framework.
Recognition of Prior Learning (RPL) and Credit Transfer
You may be able to shorten the length of your chosen course by measuring your skills acquired through work or life experiences, or through qualifications obtained from formal studies or training. AQF Qualifications and Statements of Attainment, issued by any other Registered Training Organisation, will be recognised by the Institute. Contact Holmes Institute to obtain an information brochure.
Assessment is continuous throughout the course using a range of assessment tools which include workplace simulation exercises, class activities, assignments, case studies, practical demonstrations, quizzes and tests. Students must attempt all assessment items and are required to demonstrate competency in all aspects of the course.
Students will be expected to have completed a minimum year eleven of high school or its equivalent prior to commencement of the Certificate IV in Commercial Cookery (SIT40516).
Recognition of Prior Learning (RPL)
Students who have completed relevant studies or have experience which may be deemed equivalent to the course may apply for Recognition of Prior Learning (RPL). Applications can be made at the initial application or can be made within two weeks of commencement of the course.
Please note that RPL cannot result in an international student having less than a full time load of study (20 hours).
Entry into a Vocational Program requires an English level at least equivalent to IELTS 5.5 or Upper Intermediate at a Holmes English Language Centre. Students who do not have evidence of their English Language level and who are given a “conditional” offer of a place dependant on their English level are advised to have their English ability assessed prior to the commencement of the course. This can be arranged by contacting the International Office or the Campus Manager at any Holmes Campus. If students fail to meet the entry requirements they may enroll on an English language program at a Holmes English Language Centre. For fees associated with such classes please refer to the current Dates and Fees schedule or contact the International Office.
Students on a student visa MUST be enrolled in a full-time course.
In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work placement will take place in workplaces approved by Holmes Institute. Work Placement for this course will be up to 280 hours.
|SIT40516 Certificate IV in Commercial Cookery|
|SITXFSA001||Use hygienic practices for food safety|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|BSBDIV501||Manage diversity in the workplace|
|SITXHRM001||Coach others in job skills|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC006||Prepare appetisers and salads|
|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|
|SITHKOP002||Plan and cost basic menus|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC020||Work effectively as a cook|
|SITXFSA002||Participate in safe food handling practices|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXINV002||Maintain the quality of perishable items|
|SITXFIN003||Manage finances within a budget|
|SITXFIN002||Interpret financial information|
|SITXFSA004||Develop and implement a food safety program|
|SITHIND002||Source and use information on the hospitality industry|
|SITXINV001||Receive and store stock|
|BSBWOR203||Work effectively with others|
|SITXFIN004||Prepare and monitor budgets|
Course Fees (Yearly)
Cost of Living (Yearly)
|EXAM TYPE||OVERALL SCORE (MIN)||SPEAKING (MIN)||READING (MIN)||WRITING (MIN)||LISTENING (MIN)|