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Certificate
IV in Hospitality (Commercial Cookery) (THH41302)
(Melbourne CRICOS course code : 056726K)
 View photos taken during our Faculty of Cookery classes.
Course Description
This course is for individuals who want to develop professionally in the areas of practical cookery and kitchen management. Students will develop a broad range of practical and theoretical skills for the management of a dynamic and innovative kitchen environment. This course also builds on the Certificate III in Hospitality (Commercial Cookery) course by providing participants with more advanced practical cookery skills. In addition students will develop human resource and communication skills for effective supervision, customer service, marketing, sales and team development, whilst exercising their own judgment and flair.
The Qualification
Certificate IV in Hospitality (Commercial Cookery)
Length of course
This course takes 52 weeks to complete.
Cost of course
The course costs AU $14,000.
First and second installments are AU $5,000 each and third installment is AU $4,000.
The tuition fee does not include the uniform and toolkit fee.
Students are also required to purchase safety boots.
| Uniform and toolkit fee |
| Textbook : 'Cookery for the hospitality industry' 4th edition | AU $70* |
Commercial Cookery kit
Includes : 5 Victorinox knives, sharpening stone and steel, carving fork, palette knife, plastic scraper, vegetable peeler, sauce whisk, wooden spoon, forcing bag, 2 piping tubes, pastry brush, rubber econome, stainless steel tongs, dial meat thermometer, tea towel, tool box and padlock | AU $205* |
Chef kit
Includes : 2 Chef's jacket, small check draw-string pants, white 3/4 apron, white triangle necktie, chef disposable paper hat | AU $125* |
| TOTAL | AU $400* |
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| * Prices are subject to change without notice. |
Career Directions
Participants in this course will develop practical skills and associated knowledge required for employment as a chef in a hospitality establishment or retail outlet.
Course Structure
Certificate
IV in Hospitality (Commercial Cookery) includes the following Modules:
- Developing Customer Satisfaction
- Introduction to Cookery
- Introduction to Hospitality Operations
- Cookery I - Side Dishes
- Catering Operations - Food Handling & Plan Food Needs
- Cookery II - Seafood and Meats
- Cookery III - Desserts, Pastry & Cakes
- Dietary and Cultural Requirements & Menu Preparation
- Kitchen Operations I
- Kitchen Operations II
- Pates, Terrines & Dessert Lines
- A La Carte
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