This qualification 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.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
• chef de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification.
- The total tuition fee for the complete course is AUD 17000.00.
- Enrolment Fee: AUD 200 (non – refundable).
- Material Fee(includes Chef Uniform, shoes, Tool Kit & all Learning Resources) : AUD 800.
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
English Language Requirements
All students entering this qualification must have a minimum English Language proficiency level of one of the below:
IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA regulations
All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either;
a foundation course
a Senior Secondary Certificate of Education
a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework.
Students must be over 18 years of age to apply.
Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager).
The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed.
The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
Mode of studyClassroom study (Level 5&6, 501 Latrobe Street, Melbourne, VIC 3000) Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204) Compulsory Work based training - It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement.
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
The assessment process may include:
- Written reports
- Classroom activities/ Role plays
- Case studies
- Written test
- Project work/Research/ Portfolio
Certificate IV in Commercial Cookery (SIT40516)
This qualification is listed on SIT - Tourism, Travel and Hospitality Training Package (Release 1.1) and has 33 units that must be completed:
Core units: 26
Elective units: 7
||Use food preparation equipment
||Prepare dishes using basic methods of cookery
||Prepare appetisers and salads
||Prepare stocks, sauces and soups
||Prepare vegetable, fruit, egg and farinaceous dishes
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Prepare food to meet special dietary requirements
||Produce cakes, pastries and breads
||Work effectively as a cook (Work Based Training)
||Plan and cost basic menus
||Use hygienic practices for food safety
||Participate in safe food handling practices
||Coach others in job skills
||Maintain the quality of perishable items
||Coordinate cooking operations (Work Based Training)
||Manage diversity in the workplace
||Implement and monitor environmentally sustainable work practices
||Manage finances within a budget
||Develop menus for special dietary requirements
||Monitor work operations
||Implement and monitor work health and safety practices
||Lead and manage people
||Participate in environmentally sustainable work practices
||Work effectively with others
||Clean kitchen premises and equipment
||Participate in safe work practices
||Source and use information on the Hospitality Industry
||Show social and cultural sensitivity
||Prepare and present Sandwiches
RPL and Credit Transfer:
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment.
Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred.
A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.