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Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery

  • ID:HI610032
  • Level:Certificate IV
  • Duration:
  • Intake:

Fees (AUD)

Estimated Total/program:
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

Entry Requirements

  • Contact ApplyZones for more details

  • 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 Requirement

English language proficiency equivalent to IELTS 5.5 (Academic) with no individual bandscore less than 5.5.

Course Information

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

More info: Click here

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

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Pre Courses

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Pathway Courses

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Career Opportunity

Career Opportunity

  • Chef

  • Team leader.

Ability to settle

Overseas Student Health Cover

OSHC: 530 ($) per year

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