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Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery

  • ID:AAP610013
  • Level:1-Year Post-Secondary Certificate
  • Duration:
  • Intake:
  • Type:Full-time

Fees (AUD)

  • Application Fee:$200.00
  • TuitionFee/Term:$3,080.00
  • LivingFee/Term:$1,537.50
  • OtherFee/Term:$900.00
  • Application Fee:$200.00
  • TuitionFee/Term:$3,080.00
  • LivingFee/Term:$1,537.50
  • 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:
$11,435.00
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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

Certificate III in Commercial Cookery (SIT30816 ) The program is delivered over 2 days practical and 1 day theory week over 40 college weeks. In addition, students will also participate in work based training for a total of 200 hours over 10 weeks. 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. Note: Handling of raw meat such as beef, pork and shellfish is part of the course requirements.

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Pre Courses

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Pathway Courses

*Students must complete the Certificate III in Commercial Cookery before progressing to Certificate IV in Commercial Cookery

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Career Opportunity

Career Opportunity

  • Chef
  • Kitchen Supervisor

Ability to settle

Overseas Student Health Cover

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