Our cooking school's Chef training programme is delivered over a 78 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 Hospitality (Commercial Cookery) SIT40407 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 Hospitality Commercial Cookery.
Organise and prepare food
Use basic methods of cookery
Prepare hot and cold desserts
Prepare pastries, cakes and yeast goods
Follow workplace hygiene procedures
Clean and maintain kitchen premises
Follow health, safety and security procedures
Develop and update hospitality industry knowledge
Work with colleagues and customers
Work in a socially diverse environment
Receive and store kitchen supplies
Apply first aid*
Prepare stocks, sauces and soups
Prepare vegetables, fruit, eggs and farinaceous dishes
Prepare foods according to dietary and cultural needs
Prepare appetisers and salads
Monitor work operations
Lead and manage people
Deal with conflict situations
Develop cost effective menus
Coach others in job skills
Select, prepare and cook poultry
Select, prepare and cook seafood
Select, prepare and cook meat
Implement food safety procedures
Establish and maintain quality control of food
Develop and implement a food safety program
Prepare, cook and serve food for food service#
Prepare, cook and serve food for menus#
Plan and prepare food for buffets
Control and order stock
Manage finances within a budget
Monitor catering revenue and costs
Prepare and monitor budgets
Interpret financial information
Implement and monitor workplace health, safety and security practices
Establish and maintain an OHS system
*This unit is delivered by Regal College, RTO 7078 whom specialise in delivering First Aid courses. The training is delivered in an Academia training room, using Regal College equipment and trainer(s). Regal College 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 III in Hospitality (Commercial Cookery) SIT30807.
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:
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.
+61 3 9671 4755
(03) 9671 4755
+61 3 9671 4988
(03) 9671 4988