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Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery

  • ID:AAP610010
  • Level:Certificate IV
  • Duration:
  • Intake:

Fees (AUD)

Estimated Total/program:
Accept letter

Admission Requirements

Entry Requirements

  • Year 11 or equivalent certificate of senior secondary education.

  • Age Requirements: Minimum 18 years of age

English Requirement

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

Other Requirement

*Students must complete the Certificate III in Commercial Cookery (SIT30816) before progressing to Certificate IV in Commercial Cookery (SIT40516)

Course Information

The hospitality industry continues to grow with opportunities to expand a career in Australia and abroad. It is an exciting and a fast-paced industry with a wide range of sectors such as hotels, cruises, airlines, restaurants, bars and clubs.

This course will fast-track your career by preparing you with strong foundation of skills and practical knowledge needed to lead a service team and the understanding needed to thrive as a Chef/ Cook in a leading hotel, restaurant or other businesses within the hospitality and tourism industries.

On completion, graduates will have the knowledge and experience to work as Cook, Chef or Chef De Partie in a hospitality business.

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 IV in Commercial Cookery (SIT40516)

  • The program is delivered over 20 hours per week over 50 college weeks. In addition, students will also participate in work based training for a total of 400 hours over 20 college weeks.

  • The work based training must be done in an industry workplace host organisation approved by AAPoly.

  • Assessment methodology may include but is not limited to observations, projects/reports, case studies, role plays, exercises, activities, and written/oral tasks including multiple choice, question and short answer, essay, work based training portfolio/ journal and presentation.

CRICOS Code 093670C

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Certificate III In Commercial Cookery

Unit Name

  • Participate in environmentally sustainable work practices

  • Work effectively with others

  • Use food preparation equipment

  • Prepare dishes using basic methods of cookery

  • Prepare appetisers and salads

  • Prepare stocks, sauces and soups

  • Prepare vegetable, fruit, eggs and farinaceous dishes

  • Prepare poultry dishes

  • Prepare seafood dishes

  • Prepare meat dishes

  • Prepare food to meet special dietary requirements

  • Produce cakes, pastries and breads

  • Work effectively as a cook (Work Based Training Unit of Competence)

  • Clean kitchen premises and equipment

  • Plan and cost basic menus

  • Produce desserts

  • Use hygienic practices for food safety

  • Participate in safe food handling practices

  • Coach others in job skills

  • Maintain the quality of perishable items

  • Participate in safe work practices

  • Prepare and present sandwiches

  • Produce and serve food for buffets

  • Develop menus for special dietary requirements

  • Receive and store stock

Certificate IV in Commercial Cookery

Unit Name

  • 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 service 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, Chef De Partie

Ability to settle

Overseas Student Health Cover

OSHC: 530 ($) AUD per year

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