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  4. Certificate IV in Commercial Cookery
QUALIFICATION

Certificate IV in Commercial Cookery


 National Code: SIT40516
 TAFE SA Code: TP01016


2023 start

Description

Gain high end commercial cookery skills or boost you existing career as an experienced cook or chef. After gaining suitable industry experience work as a chef, chef de partie, or sous chef and take on a leading role in the kitchen. You’ll enhance your cooking skills along with the management and finance skills need for success. Learn about organising a professional kitchen including selection, preparation, executing and cooking different menus and techniques.

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Duration
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18 months 

Full Time or Part Time equivalent

Chefs and Cooks
Chefs and Cooks

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled
Barossa Valley

Closed

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Part Time
Apply on Mon 24 Apr 2023
Berri

Closed

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Part Time
Apply on Mon 24 Apr 2023
Elizabeth

Closed

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time
Apply on Mon 24 Apr 2023
Mount Gambier

Closed

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time
Apply on Mon 24 Apr 2023
Noarlunga

Closed

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time
Apply on Mon 24 Apr 2023
Port Lincoln

Closed

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time
Apply on Mon 24 Apr 2023
Regency Park

752313

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Full & Part Time
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On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.

Full Time

Full Time classes

Part Time

Part Time classes

Day Classes

Day time classes

Evening Classes

Evening time classes

International

A course available to International students

Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course

Fees

Average cost per semester
Total Fees for the 18 month course
Subsidised
Fee Free

This course is part of the Fee Free TAFE initiative. Fee Free TAFE and vocational education is a joint initiative of the Australian and South Australian Governments providing tuition-free training places to students wanting to train, retrain or upskill. The eligibility check below is an indication only and does not confirm your eligibility status. Eligibility verification will take place before the enrolment process and will include participation in a Language, Literacy and Numeracy pre-assessment.

Fee Free Training Eligibility
Full Fee
$4,648
$13,944

This course also has an additional cost of $515.00 for uniform, name badge, equipment and knives.

  • Important Information
    • This course requires a 400 hours industry placement. Two years of industry experience is required after successful completion of the course to be able to apply for Cooks Trade Recognition from Food & Beverage Development Fund.

  • Help with Fees

    Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

    Read More

    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes & Skills Covered

    Employment Outcomes

    This qualification provides a pathway to work as a Chef, chef de partie, or sous chef in a small hospitality establishment.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate IV in Commercial Cookery (SIT40516)
    This course includes managing diversity, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts, leadership and food and workplace safety. To complete the qualification you are required to complete all 26 core units and 7 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

  • Course Units

    Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Coach others in job skills 20
    Coordinate cooking operations 100
    Develop menus for special dietary requirements 15
    Implement and monitor environmentally sustainable work practices 40
    Implement and monitor work health and safety practices 30
    Lead and manage people 60
    Maintain the quality of perishable items 10
    Manage conflict 20
    Manage diversity in the workplace 60
    Manage finances within a budget 30
    Monitor work operations 20
    Participate in safe food handling practices 40
    Plan and cost basic menus 30
    Prepare appetisers and salads 25
    Prepare dishes using basic methods of cookery 45
    Prepare food to meet special dietary requirements 75
    Prepare meat dishes 50
    Prepare poultry dishes 25
    Prepare seafood dishes 30
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, eggs and farinaceous dishes 45
    Produce cakes, pastries and breads 40
    Produce desserts 100
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively as a cook 80

    Elective

    Name Nominal Hours
    Carry out basic workplace calculations 20
    Clean kitchen premises and equipment 13
    Handle and serve cheese 5
    Participate in environmentally sustainable work practices 20
    Participate in safe work practices 12
    Prepare and present simple dishes 25
    Prepare curry pastes and powders 25
    Use cookery skills effectively 50
    Work effectively with others 15

Further Information

Brochure

Course guide

Brochure

Pre-enrolment Brochure

Contact us

Course enquiries and more information

Certificate IV in Commercial Cookery
TP01016
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