AWARD COURSE

Certificate IV in Commercial Cookery


National Code: SIT40516
TAFE SA Code: TP01016


Description

This course is for commercial cooks who have a supervisory or team leading role in the kitchen. You would operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Duration
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Up to 18 months 

Full Time or Part Time equivalent

Chefs and Cooks Chefs and Cooks

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled




Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills.
If there are more applications for this course than places available, applicants will be ranked by Date of application
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Average cost per semester
Total Fees for the 18 month course
Subsidised
$1,814 - $2,108
$5,441 - $6,324
Concession
$1,287 - $1,496
$3,861 - $4,488

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$4,212 - $4,896
$12,636 - $14,688

Fees vary depending on subjects you enrol into. This course also has an incidentals cost of $480.00 for Uniform and Equipment.

    • 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.
  • Upfront Payment

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

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    Payment Plan

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

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  • 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.

  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of 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 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
    Control stock 25
    Create and use spreadsheets 30
    Handle and serve cheese 5
    Interpret financial information 60
    Prepare and present simple dishes 25
    Prepare and serve espresso coffee 30
    Prepare curry pastes and powders 25
    Provide advice on Australian wines 40
    Provide responsible service of alcohol 10
    Serve food and beverage 80
    Show social and cultural sensitivity 20
    Use cookery skills effectively 50
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