Certificate IV in Commercial Cookery

Cairns Vocational Course

Certificate IV in Commercial Cookery (CRICOS 0100322)

This course will enable you to develop the necessary competency and knowledge in cookery to lead a team. Also, you will learn to implement operational plans and food safety programs, and acquire skills in people management, inventory control and budgeting.

Course Duration

  • This course is delivered 40 weeks + 12 weeks of holidays.
  • Classes are rostered for 2½ days per week + Self-study component.
  • Overseas students are required to be enrolled in a full-time course to undertake study.
    For VET courses, a full-time course is a minimum of 20 scheduled course contact hours per week.
  • Course scheduled days: Wednesday (Half Day: 8am-1pm) and Thursday & Friday (Full Day: 8am -4pm).
    It is subject to change. A timetable will be given to students during Induction.

Study Modes

  • VET courses are a “blended delivery” combining interactive/face-to-face classes, guided research, practical commercial cookery training in a commercial kitchen, class group activities, theory research tutorial, project work & research, and independent learning with academic support resources tutorial available.
  • Academic support resources tutorial is available on the course scheduled days during school terms at CCEB.
  • A maximum 4-hour practical commercial cookery training in a commercial kitchen will be arranged as required. Please refer to the course timetable. It is subject to change.
  • One on one student support is available by appointment only.

Course Content

The SIT40516 Certificate IV in Commercial Cookery comprises 33 units packaged as: 26 core units plus 7 elective units. Students must successfully complete the following units:

Core units

BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

Elective units

HLTAID003 Provide first aid
SITHASC002 Prepare Asian appetisers and snacks
SITHASC012 Prepare sushi
SITHCCC015 Produce and serve food for buffets
SITHFAB002 Provide responsible service of alcohol
SITHKOP001 Clean kitchen premises and equipment
SITHPAT010 Design and produce sweet buffet showpieces

Course Entry Requirements

  • Applicants are to be over the age of 18
  • Applicants should have reasonable computer skills including the ability to use and access to the internet
  • Prerequisite is SIT30816 Certificate III in Commercial Cookery
  • English Proficiency:
    IELTS 5
    Or
    Completion of CCEB Upper-Intermediate level
    Or
    B2 Level of CEFR – Common European Framework

Vocational Placement Requirements

Completing placement is compulsory for this course.
You are required to complete 240 hours of unpaid placement to satisfy this component of your qualification.

During your course, you will be required to complete vocational placement so you can start practising your new skills in a real-world environment. CCEB may be able to assist in arranging suitable placements.

Cost

Tuition Fee: $9,500
Materials Fee: $600
Enrolment Fee: $300

Term payment plans available.
Please familiarise yourself with CCEB’s Refund and Cancellation Policy.

Intake Dates

2021:

  • 25 January
  • 19 April
  • 12 July
  • 5 October

2022:

  • 24 January
  • 18 April
  • 11 July
  • 3 October

Career Opportunities

  • Chef
  • Chef de Partie

Disclaimer

On completion of SIT40516 Certificate IV in Commercial Cookery, students may pursue the Diploma of Hospitality (Commercial Cookery Strand) at CCEB or other CRICOS registered training organisations.

Disclaimer

All information was accurate at time of publication, however CCEB policies, tuition fees and course content are subject to change without notice. Timetable information is subject to change prior to commencement and/or during the duration of your course.

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Gill (India)Diploma of Commercial Cookery

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