Our cooking school's Chef training programme is delivered over a 74 week period. The students spend 1 day in off-the-job classes with 2 days in a kitchen environment (demonstration and commercial kitchens) with an average schedule of 21 hours per week.
When our students are in the commercial kitchen, they are required to complete a specified number of practical assessments. Once all assessments have been completed successfully, students receive this qualification and may choose to enter the workforce or continue towards completion of the remaining units required for the Diploma of Hospitality qualification (Commercial Cookery Stream) for an additional six months of study.
Commercial Cookery Students can seek employment in a commercial kitchen as a trainee chef, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafe's, bistro's, hospitals and any large workplace that caters for its staff and customers.
The Certificate IV in Commercial Cookery SIT40413 represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which involves team leadership, management and increased responsibility for better outcomes. It reflects the role of a qualified Chef.
This Course includes all units of competency from the Certificate III in Commercial Cookery.
Manage diversity in the workplace
Manage operational plan
Implement and monitor environmentally sustainable work practices
Work effectively with others
Provide first aid
Use food preparation equipment
Produce dishes using basic methods of cookery
Produce appetisers and salads
Produce stocks, sauces and soups
Produce vegetable, fruit, egg and farinaceous dishes
Produce poultry dishes
Produce seafood dishes
Produce meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Manage finances within a budget
Prepare and monitor budgets
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable supplies
Monitor work operations
Establish and conduct business relationships
Participate in safe work practices
Implement and monitor work health and safety practices
* This unit is delivered by Educational Emergency First Aid, RTO 7078, whom specialise in delivering First Aid courses. The training is delivered in an Academia training room, using Educational Emergency First Aid equipment and trainer(s). Educational Emergency First Aid will issue a Statement of Attainment for this unit within 10 days of completion, with a copy to Academia. Upon receiving the Statement of Attainment, credit will be given by Academia as part of the Certificate being studied at Academia (Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, Certificate III in Patisserie and Certificate IV in Patisserie.)
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.
On completion of this course, you will receive the following Nationally-recognised qualification:
Certificate IV in Commercial Cookery
74 Weeks registered on CRICOS, including tuition and course breaks
This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen and 3 days a week for 10 weeks in an authorised hospitality work place.
Course Delivery Location:
This course is delivered face-to-face, through a combination of tutorials and workshops.
You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, printed and on line Resources. Spacious classrooms, free internet access.