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Have attained the age of 18 years or over
Have completed an equivalent secondary schooling level of a Higher School Certificate (year 12 in Australian schools)
Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the English language and academic entry requirements
Meet the Student Visa (Sub-class 500) requirements
Please visit the International student's section for more details.
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 (no band less than 5.0) or equivalent
Get your Certificate IV in Commercial Cookery from one of the best cookery schools in Sydney. New Era Institute’s commercial cookery courses will give you the professional qualifications you need to become a fully qualified chef or chef de partie and start your career in commercial cookery.
The course is a nationally recognised industry qualification that will help you to develop comprehensive practical kitchen skills including kitchen hygiene and food safety, safe work practices, responsible service of alcohol, food preparation, and more. You’ll also develop an in-depth understanding of commercial kitchen and hospitality venue operations including menu planning and costing, financial management, coordinating cooking operations, managing people and leading teams, and more.
The Certificate IV in Commercial Cookery will give you the theoretical and practical knowledge and experience you need to work in commercial kitchen environments in restaurants, pubs, cafes, pubs and catering businesses.
The course is 20 hours a week of blended delivery with 14 hours face-to-face on-site in the classroom and at our Commercial kitchen in Sydney CBD and 6 hours online learning. For those looking for Certificate IV in Commercial Cookery courses in Regional NSW, please note that on-site classroom and kitchen attendance is required. Classroom sessions will take place in Windsor NSW 2756 and practical kitchen sessions will take place at the New Era Institute kitchen facility at Green Square - Alexandria (Sydney CBD).
The Certificate IV in Commercial Cookery includes a work placement component that consists of 240 hours in a commercial kitchen working as a cook and 100 hours coordinating cooking operations. As one of the leading cookery colleges in Sydney, we have an extensive network of workplaces suitable for placements. We can also coordinate with your existing workplace to ensure it provides a suitable learning environment and meets the requirements of the unit of competency.
CRICOS CODE 104590H
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COURSE STRUCTURE
Term, SIT40516 Certificate IV in Commercial Cookery
STAGE 1 MIXED UNITS,
SITHIND002 Source and use information on hospitality industry
SITHIND001 Use hygienic practices for hospitality service
SITXWHS002 Identify hazards, assess and control safety risks
SITXWHS003 Implement and monitor work health and safety practices
BSBDIV501 Manage diversity in the workplace
BSBITU306 Design and produce business documents
SITHFAB005 Prepare and serve espresso coffee
SITHFAB002 Provide responsible service of alcohol,
STAGE 2 COOKERY,
SITHCCC001 Use food preparation equipment
SITHKOP101 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable items
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC014 Prepare meat dishes
SITHCCC005 Prepare dishes using basic methods of cookery (integrated in ALL cookery units),
STAGE 3 COOKERY,
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC012 Prepare poultry dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC018 Prepare food to meet special dietary requirements
STAGE 4 COOKERY,
SITHCCC013 Prepare seafood dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHKOP002 Plan and cost basic menus
SITKOP004 Develop menus for special dietary requirements
STAGE 5 WP,
SITHCCC020 Work effectively as a cook,
STAGE 6 KITCHEN OPERATIONS & WP,
SITXHRM001 Coach others in job skills
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
SITXFIN003 Manage finances within a budget
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXMGT001 Monitor work operations
SITHKOP005 Coordinate cooking operations
Students in the Certificate IV in Commercial Cookery are required to do practical work placement within a commercial kitchen. New Era Institute has a network on workplaces that will take students for their placement. New Era Institute will establish a formal Work Placement Agreement with the nominated workplace.
The work placement is completed in a block mode period during the course. At stage 5, you work as a cook for 48 complete food service periods covering breakfast, lunch, dinner and special functions and at stage 6 you coordinate cooking operations for 12 shifts.
A work placement logbook is used to record the worked hours and the service periods.
A student who is already working in the hospitality sector and in a commercial kitchen is encouraged to use their existing workplace to complete these practical placement hours providing it meets the requirements of the unit of competency.
In all cases, New Era Institute will engage with the nominated workplace to ensure that it will provide a suitable environment and the required types of service and cookery to gather practical experience outlined in the units of competency.
New Era Institute also requires a minimum level of supervision for students, a safe working environment and will undertake regular visits to the workplace. Students should note that unless they have established other arrangements with their employer, practical placement is performed as unpaid work.
OSHC: 530 ($) per year
