Certificate IV in Commercial Cookery

Code:
SIT40516
Related jobs
Gives you the skills you need to become a:
Show more
Show less
Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
No minimum education
Units in this course
Fee range
$4,500 - $20,000 (full fee)
$268 - $7,576
Choose and compare provider locations
This course is offered in 46 locations
Select two options to compare
You have filtered by: ""
View provider information
Select to compare
Box Hill
TAFE
Dandenong
TAFE
Frankston
TAFE
Docker Street, Wangaratta
TAFE
Fryers Street, Shepparton
TAFE
Moorabbin
TAFE
Waverley (GLEN WAVERLEY)
TAFE
1 - 10 of 46 providers
Page 1 of 5
0 of 2 selected to compare


About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About Tuition fee-free at TAFE

Courses marked 'Tuition fee-free at TAFE' are on the Victorian Government's Free TAFE for Priority Courses initiative list. This means students who are eligible for government-subsidised training can enrol in one priority course for free at a TAFE Victoria provider in 2019.

Eligibility

Your TAFE will confirm your eligibility when you enrol in a course on the Free TAFE for Priority Courses initiative list.

It's important to know that TAFEs may charge other fees, such as student services fees or materials fees, and you'll need to cover these costs yourself.

Before you enrol:

For more information, see Free TAFE for Priority Courses.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
Unit title
Unit type
BSBDIV501
Manage diversity in the workplace
Core
BSBSUS401
Implement and monitor environmentally sustainable work practices
Core
SITHCCC001
Use food preparation equipment
Core
SITHCCC005
Prepare dishes using basic methods of cookery
Core
SITHCCC006
Prepare appetisers and salads
Core
SITHCCC007
Prepare stocks, sauces and soups
Core
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
Core
SITHCCC012
Prepare poultry dishes
Core
SITHCCC013
Prepare seafood dishes
Core
SITHCCC014
Prepare meat dishes
Core
SITHCCC018
Prepare food to meet special dietary requirements
Core
SITHCCC019
Produce cakes, pastries and breads
Core
SITHCCC020
Work effectively as a cook
Core
SITHKOP002
Plan and cost basic menus
Core
SITHKOP004
Develop menus for special dietary requirements
Core
SITHKOP005
Coordinate cooking operations
Core
SITHPAT006
Produce desserts
Core
SITXCOM005
Manage conflict
Core
SITXFIN003
Manage finances within a budget
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXHRM003
Lead and manage people
Core
SITXINV002
Maintain the quality of perishable items
Core
SITXMGT001
Monitor work operations
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
BSBFIA401
Prepare financial reports
Elective
BSBITU202
Create and use spreadsheets
Elective
BSBITU301
Create and use databases
Elective
BSBITU306
Design and produce business documents
Elective
CHCAGE001
Facilitate the empowerment of older people
Elective
HLTAID003
Provide first aid
Elective
SITHASC002
Prepare Asian appetisers and snacks
Elective
SITHASC003
Prepare Asian stocks and soups
Elective
SITHASC004
Prepare Asian sauces, dips and accompaniments
Elective
SITHASC005
Prepare Asian salads
Elective
SITHASC006
Prepare Asian rice and noodles
Elective
SITHASC007
Prepare curry pastes and powders
Elective
SITHASC008
Prepare Asian cooked dishes
Elective
SITHASC009
Prepare Asian desserts
Elective
SITHASC010
Prepare Japanese cooked dishes
Elective
SITHASC011
Prepare sashimi
Elective
SITHASC012
Prepare sushi
Elective
SITHASC013
Produce Japanese desserts
Elective
SITHASC014
Prepare dim sum
Elective
SITHASC015
Prepare Chinese roast meat and poultry dishes
Elective
SITHASC016
Prepare tandoori dishes
Elective
SITHASC017
Prepare Indian breads
Elective
SITHASC018
Prepare Indian sweetmeats
Elective
SITHASC019
Prepare Indian pickles and chutneys
Elective
SITHCCC004
Package prepared foodstuffs
Elective
SITHCCC009
Produce cook-chill and cook-freeze foods
Elective
SITHCCC010
Re-thermalise chilled and frozen foods
Elective
SITHCCC015
Produce and serve food for buffets
Elective
SITHCCC016
Produce pates and terrines
Elective
SITHCCC017
Handle and serve cheese
Elective
SITHCCC021
Prepare specialised food items
Elective
SITHCCC022
Prepare portion-controlled meat cuts and meat products
Elective
SITHFAB002
Provide responsible service of alcohol
Elective
SITHFAB003
Operate a bar
Elective
SITHFAB005
Prepare and serve espresso coffee
Elective
SITHFAB007
Serve food and beverage
Elective
SITHFAB014
Provide table service of food and beverage
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
SITHKOP003
Plan and display buffets
Elective
SITHKOP006
Plan catering for events or functions
Elective
SITHPAT002
Produce gateaux, torten and cakes
Elective
SITHPAT005
Produce petits fours
Elective
SITHPAT007
Prepare and model marzipan
Elective
SITHPAT008
Produce chocolate confectionery
Elective
SITHPAT009
Model sugar-based decorations
Elective
SITHPAT010
Design and produce sweet buffet showpieces
Elective
SITXCCS006
Provide service to customers
Elective
SITXCCS007
Enhance customer service experiences
Elective
SITXFIN002
Interpret financial information
Elective
SITXFSA003
Transport and store food
Elective
SITXFSA004
Develop and implement a food safety program
Elective
SITXHRM002
Roster staff
Elective
SITXINV001
Receive and store stock
Elective
SITXINV003
Purchase goods
Elective
SITXINV004
Control stock
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective
TAEASS301B
Contribute to assessment
Elective
TAEDEL301A
Provide work skill instruction
Elective
TAEDEL404A
Mentor in the workplace
Elective
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol . If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.