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Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery

  • ID:AAP610011
  • Level:Certificate IV
  • Duration:
  • Intake:
  • Type:Full-time

Fees (AUD)

  • TuitionFee/Term:$3,080.00
  • LivingFee/Term:$5,260.25
  • InsuranceFee/Term:$132.50
  • OtherFee/Term:$900.00
  • TuitionFee/Term:$3,080.00
  • LivingFee/Term:$5,260.25
  • InsuranceFee/Term:$132.50
  • OtherFee/Term:$900.00

* Including Administration Fee (Non-refundable), Access Card Fee (Refundable), Knife Kit Fee, Uniform Fee, Material Fee, Book Fee

Estimated Total/program:
$18,745.50
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Accept letter
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Admission Requirements

Entry Requirement

Year 11 or equivalent certificate of senior secondary education.

English Requirement

Recommended English Level: IELTS 5.5 or equivalent (If the level of English is insufficient, a suitable course can be organised.)

Other requirement

Age Requirements: Minimum 18 years of age

Course Information

Our Commercial Cookery courses have been developed according to the requirements of the Tourism, Travel and Hospitality Training Package (SIT), in consultation with our industry partners and have been approved for delivery by the Australian Skills Quality Authority (ASQA). They are nationally recognised qualifications within the Australian Qualifications Framework (AQF)

STUDY PATH

Training is delivered in stages which correspond to AQF Levels III and IV. The preferred pathway for a qualification is for students to complete the requirements of the previous level qualification before progressing to the next level. We aim to equip our graduates with the necessary skills and knowledge to enable them to successfully satisfy the demands of the industry

COURSE DELIVERY & ASSESSMENT METHODS

Delivery and assessment strategies are selected to reflect the nature of the elements and performance criteria of the competency together with the needs and learning style of participants. Qualifications are delivered over a minimum of 20 hours per week. Assessment methodology may include but is not limited to: observation, project/ report, case study, role play, exercises, activities; and written/oral tasks including multiple choice questions and short answers, essays, work based training portfolio/ journal and presentations.

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Certificate IV in Commercial Cookery (SIT40516)

  • Monitor work operations

  • Implement and monitor work health and safety practices

  • Manage finances within a budget

  • Manage diversity in the workplace

  • Manage conflict

  • Lead and manage people

  • Implement and monitor environmentally sustainable work practices

  • Coordinate cooking operations (Work Based Training Unit of Competence)

  • Develop and implement a food safety program

  • Control stock

  • Develop and manage quality customer service practices

  • Enhance customer experiences

  • Prepare and monitor budgets

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Pre Courses

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Pathway Courses

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Career Opportunity

Career Opportunity

  • Chef
  • Kitchen Supervisor

Ability to settle

Overseas Student Health Cover

OSHC: 530 ($) AUD per year

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