COURSE OVERVIEW

The nationally accredited Certificate IV in Commercial Cookery is designed to enables graduates to start careers in a range of hospitality establishments and have a supervisory or team leading role in the kitchen. Covering a broad range of skills, knowledge and application within a diverse range of the cooking industry, participants gain skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition.

KEY LEARNING OUTCOMES AND SKILLS

  • Technical culinary proficiency
  • Menu planning and costing
  • Prepare food and dietary requirements
  • Hygiene and Safety

CAREER PATHWAYS

Successful completion of this course provides the skills and knowledge to perform as a qualified cook or chef in a restaurant, hotel, cafe etc. Possible job titles include:

  • chef
  • chef de partie

DELIVERY METHODS

The course is delivered in a Classroom and Training Kitchen.

During the course you are required to complete a minimum of 48 service periods  (shifts) where you’ll safely and hygienically prepare, cook and present menu items.

 

Resources

  • Students are required to bring a note-pad to every training session and may bring their own Laptop / Computer Tablet.
  • Students are required to wear chef’s uniform for training sessions in the kitchen and for work placement (if applicable). This can be purchased for approximately $500 and is NOT included in the tuition fee.
  • Students are required to have their own knife set that can be purchased for approximately $350 and is NOT included in the tuition fee.
  • Mint Training will provide you with all other resources such as raw food (for kitchen training), Wi-Fi internet connection and are included in the fee above.

Assessment methods vary and may include written assignments, quizzes, projects, case studies, practical tasks and observations.

Recognition of Prior Learning (RPL)

RPL allows students to gain recognition of skills and knowledge they have achieved through on the job training, formal or informal education and life experience. Applicants are assessed on a case-by-case basis. A comprehensive RPL assessment tool will need to be completed and each unit will be addressed individually.

Credit Transfer (CT)

Students may be able to shorten the length of their chosen qualification by taking into account previous studies. Mint Training recognises Australian registered training organisations for credit transfers. Credit Transfers will be granted upon the receipt of sufficient evidence to support the application.

Entry Requirements

  • Students must be 18 years of age on commencement of the course
  • A minimum IELTS score of 5.5 or equivalent
  • Satisfactory completion of Australian Year 12 (or equivalent)

Fees

Please refer to Fees & Charges.

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Please see Student Handbook and Prospectus (for International Students) for  information related to the terms and conditions and RTO obligations.

Please call 1300 130 432 if you are having issues accessing this information.

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COURSE UNITS

Implement and monitor environmentally sustainable work practices
Manage diversity in the workplace
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Prepare and serve espresso coffee
Clean kitchen premises and equipment
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others on job skills
Roster staff
Lead and manage people
Maintain the quality of perishable items
Implement and monitor work health and safety practices
Handle and serve cheese
Provide service to customers
Produce and serve food for buffets
Monitor work operations
Interpret financial information
Manage finances within a budget
Source and use information on the hospitality industry
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