Certificate IV in Commercial Cookery

Australian Professional Skills Institute

Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS: 03255G

This qualification is part of the Tourism, Travel and Hospitality Training Package. It reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Structure

  • 33 units: 26 core
  • 7 elective

Subjects

  • Core: Work effectively as a cook
  • Prepare food to meet special dietary requirements
  • Produce cakes, pastries and breads
  • Prepare meat dishes
  • Prepare seafood dishes
  • Prepare vegetable, fruit, egg and farinaceous dishes
  • Prepare stocks, sauces and soups
  • Prepare appetisers and salads
  • Prepare dishes using basic methods of cookery
  • Produce desserts
  • Plan and cost basic menus
  • plus more. Electives: Prepare curry pastes and powders
  • Prepare Asian sauces, dips and accompaniments
  • Provide service to customers
  • Produce and serve food for buffets
  • Provide table service of food and beverage
  • Model sugar-based decorations
  • plus more.

Standard entry requirements

No minimum education

Study pathways

Diploma of Hospitality

Further information

This qualification is suitable for an Australian Apprenticeship pathway.

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