Home | Courses | Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery

National ID: SIT40516 | State ID: AZW3

 

Want to run a fast paced kitchen?

When you complete the Certificate IV in Commercial Cookery you will be able to work as a supervisor/team leader cook or chef in a range of kitchens.

You will gain the knowledge and skills to lead a team in a commercial kitchen and be able to plan, prepare and cook food. You will produce dishes suitable for cultural and dietary requirements and learn about cleaning, first aid, food safety programs, managing workplace conflict, hygiene and workplace health and safety.

Your qualification prepares you for roles such as:

Possible job titles include: chef or chef de partie.

For information about jobs and pathways, please see joboutlook.gov.au

Course overview

Course details

Course Overview

Where Joondalup (Kendrew Crescent)
Duration

6 months

How Full-Time
When Was available Semester 1, 2017
Available Semester 2, 2017

Possible job titles include: chef or chef de partie.

For information about jobs and pathways, please see joboutlook.gov.au

Further study opportunities:

Please contact the college to receive an indicative price for this course.

Local full time students

Course fees are made up of two components, tuition fees and resource fees.

Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.

Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.

Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.

Please note, you may also need to buy textbooks or equipment for your course.

For details see the indicative fees list here.

International Students

If this course is available for International students you will need to pay your course fees to TIWA when you accept your offer.

Module Group Core Units

Unit Title National ID Unit of Study
Use hygienic practices for food safety AWQ50
Prepare stocks, sauces and soups AWS05
Implement and monitor work health and safety practices AWQ15
Participate in safe food handling practices AWQ48
Lead and manage people AWQ43
Manage diversity in the workplace BSBDIV501 AUL28
Maintain the quality of perishable items AWQ38
MANAGE DIVERSITY IN THE WORKPLACE BSBDIV501 AUL28
USE HYGIENIC PRACTICES FOR FOOD SAFETY SITXFSA001 AWQ50
IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES SITXWHS003 AWQ15
Monitor work operations AWQ26
Prepare dishes using basic methods of cookery AWS07
MANAGE FINANCES WITHIN A BUDGET SITXFIN003 AWQ54
MONITOR WORK OPERATIONS SITXMGT001 AWQ26
Prepare seafood dishes AWR99
Manage conflict AWQ63
Produce desserts AWR33
Coordinate cooking operations AWR40
LEAD AND MANAGE PEOPLE SITXHRM003 AWQ43
Work effectively as a cook AWR90
Prepare meat dishes AWS01
Prepare food to meet special dietary requirements AWR94
Coach others in job skills AWQ45
Use food preparation equipment AWS11
Develop menus for special dietary requirements AWR43
Plan and cost basic menus AWR44
Prepare poultry dishes AWS00
Manage finances within a budget AWQ54
MANAGE CONFLICT SITXCOM005 AWQ63
Produce cakes, pastries and breads AWR93
Prepare vegetable, fruit, eggs and farinaceous dishes AWS03
Prepare appetisers and salads AWS06

Module Group Elective Units

Unit Title National ID Unit of Study
ROSTER STAFF SITXHRM002 AWQ44
SERVE FOOD AND BEVERAGE SITHFAB007 AWR83
PROVIDE RESPONSIBLE SERVICE OF ALCOHOL SITHFAB002 AWR87
INTERPRET FINANCIAL INFORMATION SITXFIN002 AWQ53
Transport and store food AWQ49
Prepare specialised food items AWR92
Produce petits fours AWR31
PROVIDE TABLE SERVICE OF FOOD AND BEVERAGE SITHFAB014 AWR75
Prepare and serve espresso coffee AWR85
Develop and implement a food safety program AWQ47
Prepare Asian stocks and soups AWS28
Provide responsible service of alcohol AWR87
Receive and store stock AWQ39
Enhance customer service experiences AWQ67
Prepare curry pastes and powders AWS24
Produce Japanese desserts AWS18
Produce cook-chill and cook-freeze foods AWS04
Re-thermalise chilled and frozen foods AWR98
Prepare sashimi AWS20
Roster staff AWQ44
Source and use information on the hospitality industry AWR47
Prepare Asian rice and noodles AWS25
Prepare Japanese cooked dishes AWS21
Purchase goods AWQ36
Package prepared foodstuffs AWS10
Plan catering for events or functions AWR39
Plan and display buffets AWR42
Serve food and beverage AWR83
Prepare Asian desserts AWS22
Operate a bar AWR86
Produce and serve food for buffets AWR97
Prepare tandoori dishes AWS15
Produce pates and terrines AWR96
Prepare Indian breads AWS14
Mentor in the workplace TAEDEL404A WA874
Provide work skill instruction TAEDEL301A WA870
OPERATE A BAR SITHFAB003 AWR86
Prepare Asian appetisers and snacks AWS29
Prepare portion-controlled meat cuts and meat products AWR91
Create and use databases BSBITU301 AUI28
Prepare Chinese roast meat and poultry dishes AWS16
Produce chocolate confectionery AWR29
Design and produce business documents BSBITU306 AUJ88
Provide table service of food and beverage AWR75
Prepare Indian sweetmeats AWS13
Prepare Asian sauces, dips and accompaniments AWS27
Prepare Asian cooked dishes AWS23
Interpret financial information AWQ53
Prepare dim sum AWS17
Create and use spreadsheets BSBITU202 AUI53
Identify hazards, assess and control safety risks AWQ16
Produce gateaux, torten and cakes AWR35
Prepare sushi AWS19
ENHANCE CUSTOMER SERVICE EXPERIENCES SITXCCS007 AWQ67
Provide first aid HLTAID003 WG732
PREPARE AND SERVE ESPRESSO COFFEE SITHFAB005 AWR85
Design and produce sweet buffet showpieces AWR27
Control stock AWQ35
Handle and serve cheese AWR95
Model sugar-based decorations AWR28
Prepare and model marzipan AWR30
Provide service to customers AWQ68
Prepare financial reports BSBFIA401 AUK70
Contribute to assessment TAEASS301B S7786
Prepare Asian salads AWS26
Prepare Indian pickles and chutneys AWS12

North Metropolitan TAFE is committed to ensuring that all international students have an enjoyable experience studying in Australia. Students are supported by a dedicated International Centre team who provide personal counselling, course advice, student support and many other services.

Fees, applications and enrolments for International Students are different to those for local students. International students must be enrolled in full time study on campus. For more information about courses, enrolment and course fees for international students:

TAFE International Western Australia,
Department of Training and Workforce Development - Customer Service Centre
Level 7, 3 Forrest Place, Perth WA 6000
Tel: +61 8 9218 2100
Fax: +61 8 9218 2160
Email: study.tiwa@dtwd.wa.gov.au
Web: www.tafeinternational.wa.edu.au

or

International Centre
North Metropolitan TAFE
30 Aberdeen Street, Northbridge, Western Australia, 6003
Tel: +61 8 94271873
Fax: +61 8 9427 1992
Email: internationalstudy@nmtafe.wa.edu.au
Web: northmetrotafe.wa.edu.au

If this course uses TAFE Admissions, to study full-time in 2017 apply through tasonline.tafe.wa.edu.au.

Part time enrolments are usually done in late January and mid June each year while online and continuous enrolment courses normally have enrolments available at any time, for help enrolling or for more information:

call: 1300 300 822 or email: enquiry@nmtafe.wa.edu.au

International students please contact www.tafeinternational.wa.edu.au.

For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study.

For all other enquiries please call us on 1300 300 822 or email: enquiry@nmtafe.wa.edu.au

Entrance Requirements

School Leaver Non-School Leaver AQF
C Grades in Year 11 WACE General English, and OLNA or NAPLAN 9 Band 8 C Grades in Year 11 English and Maths or equivalent Certificate II or Certificate III

 

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Page last updated April 28, 2017