The course incorporates most of the core units of Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery builds on the skills and knowledge gained through these units.
The Certificate IV in Commercial Cookery reflects the role of an individual who has a supervisory role within the commercial kitchen, such as a chef de partie (chef). During this course you will gain skills and knowledge in management, ¬finance, marketing and team leadership. This will allow you to be able to take a more senior role within the kitchen team.
Commercial cookery students can seek employment in a commercial kitchen as a cook, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafes, bistros, hospitals and any large workplace that caters for its staff and customers.
This course is a pathway to the Diploma of Hospitality Management.
Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia arranges the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:
Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.
To achieve the Certificate IV in Commercial Cookery you must complete 26 core units and 7 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).
The 26 core units are;
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.