This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
CRICOS code: 0101546
This course is delivered over 70 weeks of full time study at 20 hours per week of scheduled class time at the Cambridge Academy of English training facility and in a fully-equipped training kitchen facility. This includes nine weeks holidays.
|Weeks||Hours per week|
This program utilises a blended delivery mode which incorporates face to face delivery, workshops, individual assignments, team-based assignments and/or simulated environment. Participants will attend scheduled training sessions delivered in the training facility in Brisbane and practical work will be conducted in fully-equipped kitchen facilities. Students may also complete practical work requirements at workplaces which fulfil the AQF requirements specified in the individual units.
Trainers may also provide additional learning material where gaps are identified in either the participant’s underpinning knowledge or the training resources.
Applicants must have completed year 10 high school or equivalent. There are no specific prerequisite units for entry to this qualification. However, many of the individual units of competency require the following prerequisite unit:
- SITXFSA001 Use hygienic practices for food safety.
Entry requirements for NESB Students
Following are the language literacy requirements for this course:
International students will need to present IELTS test results prior to enrolment as an indicator of their proficiency (This is required for visa purposes). Students who have an IELTS band of 5.5 will be deemed to have the language requirements for entry into this course. Students who have an IELTS Band less than 5.5 will need to undertake English classes prior to enrolling in this course. It is anticipated that most international students who meet the entry criteria will have the required numeracy and literacy levels.
Any required support will be ascertained by asking for this information at the time of enrolment. Trainers will ascertain any further needs as the course progresses.
Applicants must be 18 years and above
To complete this course, it is expected that you will have access to:
- A computer with Windows 7 or higher
- Media Player
These facilities are available on campus.
All of the learning and assessment resources required to complete this course will be provided.
In order to receive this qualification, thirty-three units must be completed satisfactorily:
- 26 core units
- 7 elective 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 *|
|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|
|SITHCCC017||Handle and serve cheese *|
|SITHCCC004||Package prepared foodstuffs *|
|SITXCCS006||Provide service to customers|
|SITXINV001||Receive and store stock|
|SITHCCC003||Prepare and present sandwiches|
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
- chef de partie
Individuals who successfully complete the Certificate IV in Commercial Cookery may study the Diploma of Hospitality Management.
Recognition of Prior Learning (RPL)
Students who have completed any of the units of study or have practical experience that may be used for recognition of prior learning must contact Cambridge Academy of English prior to enrollment.
As this is a competency based program, assessment continues throughout the duration of the course until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
Assessment tasks may include
- Written questions and answers
- Case study analysis
- Observation of the learner
- Written and oral questioning
- Written reports
- Simulated role play
- Practical demonstration
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Is this course available for Domestic or International students?
Please note that some courses may only be taken by domestic students. For the latest information on whether this course may be taken by any student or by domestic students only, please click here.
Cambridge Academy of English has a commitment to providing equity in training for all learners. In particular, ensuring equity in training for women and the elimination of discrimination against female students in vocational education and training is a priority.
Cambridge Academy of English encourages all students to pursue their vocational education and achieve their training goals, including students:
- With language, literacy and numeracy problems
- From a non-English speaking background
- With a disability
Our college will identify and access appropriate support services, and ensure the necessary services are provided for participants as required.