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Type: Certificate IV
Location: Melbourne
Attendance: On Campus Learning
Duration: 1.5 Year
Fees: AUD $16500
Course Intakes: APR- AUG- FEB- JAN- JUL- MAY- NOV- OCT

Certificate IV in Commercial Cookery(Altec)

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This course requires work placement of 240 hrs.

EnglishLanguage Requirement

Exam Type Overall Score (min) Speaking(min) Reading(min) Writing(min) Listening(min)
IELTS 5.5 5 5 5 5
PTE 43-50 36-43 36-43 36-43 36-43
  • Course Overview
  • Course Details
  • Admission Requirements
This program is aimed at learners wishing to develop a career in commercial cookery or pursue higher studies in the hospitality field. This qualification provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.

This course is suitable as a pathway course for students progressing from SIT30816.
Program Structure

To attain a Certificate IV in Commercial Cookery you will need to complete:
Total number of units =33
  • 26 Core Units plus
  • 7 Elective Units

Units: SIT40516 Certificate IV in Commercial Cookery

BSBDIV501 - Manage diversity in the workplace - CORE
BSBSUS401 - Implement and monitor environmentally sustainable work practices - CORE
SITHCCC001 - Use food preparation equipment - CORE
SITHCCC005 - Prepare dishes using basic methods of cookery - CORE
SITHCCC006 - Prepare appetisers and salads - CORE
SITHCCC007 - Prepare stocks, sauces and soups - CORE
SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes - CORE
SITHCCC012 - Prepare poultry dishes - CORE
SITHCCC013 - Prepare seafood dishes - CORE
SITHCCC014 - Prepare meat dishes - CORE
SITHCCC018 - Prepare food to meet special dietary requirements - CORE
SITHCCC019 - Produce cakes, pastries and breads - CORE
SITHCCC020 - Work effectively as a cook - CORE
SITHKOP002 - Plan and cost basic menus - CORE
SITHKOP004 - Develop menus for special dietary requirements - CORE
SITHPAT006 - Produce desserts - CORE
SITHKOP005 - Coordinate cooking operations - CORE
SITXCOM005 - Manage conflict - CORE
SITXFIN003 - Manage finances within a budget - CORE
SITXFSA001 - Use hygienic practices for food safety - CORE
SITXFSA002 - Participate in safe food handling practices - CORE
SITXHRM001 - Coach others in job skills - CORE
SITXHRM003 - Lead and manage people - CORE
SITXINV002 - Maintain the quality of perishable items - CORE
SITXMGT001 - Monitor work operations - CORE
SITXWHS003 - Implement and monitor work health and safety practices - CORE
SITXCOM002 - Show social and cultural sensitivity - Elective
SITXINV004 - Control stock - Elective
SITXWHS001 - Participate in safe work practices - Elective
SITHKOP001 - Clean kitchen premises and equipment - Elective
BSBWOR203 - Work effectively with others - Elective
BSBSUS201 - Participate in environmentally sustainable work practices - Elective
SITHIND002 - Source and use information on the hospitality industry - Elective
Course Entry Requirements

  • Completion of Year 12 or equivalent
  • IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42
  • At least 18 years of age at the commencement of the course
TOEFL
iBT
46-59 43-50 43-50 43-50 43-50

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