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Good passes at Year 11 level or the overseas equivalent and preferably some relevant work experience.
Recognition of prior learning: You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen.
English language proficiency equivalent to IELTS 5.5 (Academic) with no individual bandscore less than 5.5.
The Certificate IV in Commercial Cookery gives you the skills and knowledge to become a qualified cook in a team leading or supervisory role.
The course could lead to work in various hospitality enterprises where food products are prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
This course also lays the foundations for opening your own business.
It combines practical cookery classes taught in Holmesglen's purpose built specialty kitchens, with theoretical management subjects delivered by teaching staff with current industry knowledge.
This will provide you with a well rounded knowledge of what to expect when entering the industry.
CRICOS 093977F
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Course structure
To receive this qualification, you must complete 26 core units and 7 elective units.
All elective units have been selected by Holmesglen.
Units
Use hygienic practices for food safety
Maintain the quality of perishable items
Participate in safe work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Participate in safe food handling practices
Participate in sustainable work practices
Provide responsible service of alcohol
Clean kitchen premises and equipment
Prepare food to meet special dietary requirements
Implement and monitor environmentally sustainable work practices
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Implement and monitor work health and safety practices
Manage diversity in the workplace
Manage conflict
Use cookery skills effectively
Work effectively as a cook
Coordinate cooking operations
Enhance customer service experiences
Lead and manage people
Monitor work operations
Produce and serve food for buffets
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Produce cakes, pastries and breads
Produce desserts
Plan and cost basic menus
Develop menus for special dietary requirements
Coach others in job skills
Manage finances within a budget
Chef
Team leader.
OSHC: 530 ($) per year
