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Cert. IV In Hospitality (Commercial Cookery)

Tuition - 50 weeks
Practical Placement - 14 weeks
Total course length - 64 weeks

ENTRY POINTS: February, March, April, May, July, August, October, November

LOCATION: Brisbane, Gold Coast, Melbourne, Sydney, Cairns

The Course

For students wanting a career in Hotel Management with an emphasis on commercial cookery and kitchen management, this course covers all aspects of employment in this exciting global industry.
Moving from the practical to the theoretical and further to management issues, graduates will have a thorough knowledge of the intricacies of Commercial Cookery.
Plan your future in an industry that offers a secure and rewarding career path in the commercial cookery area of the hospitality industry. Studying commercial cookery at Holmes Institute will prepare you for a successful career.
The courses offer a well-balanced program with a strong emphasis on practical 'hands on' training which is complemented by relevant theoretical hospitality subjects. The course ensures all students have the skills required for entry into this exciting industry.
Qualification & Recognition

Students will complete: Certificate IV in Hospitality (Commercial Cookery) (SIT40407)
This course is nationally recognised under the Australian Qualifications Framework.
Recognition of Prior Learning (RPL) and Credit Transfer

You may be able to shorten the length of your chosen course by measuring your skills acquired through work or life experiences, or through qualifications obtained from formal studies or training. AQF Qualifications and Statements of Attainment, issued by any other Registered Training Organisation, will be recognised by the Institute. Contact Holmes Institute to obtain an information brochure.
Entry Requirements

Applicants will typically have completed Year 11 in Australia or the equivalent in their country of origin.
International Students: Entry into Certificate and Diploma programs requires an English level, at least equivalent to IELTS 5.5 or Upper Intermediate at a Holmes English Language Centre.
Please Note: All students studying in this program will be required to handle meat product.
Students on a student visa MUST be enrolled in a full-time course.


Assessment is continuous throughout the course using a range of assessment tools which will include class exercises, assignments, case studies, and examinations.
Commercial Cookery component is assessed through theory based assessments and practical assessments in a fully operational commercial kitchen.
Work Placement

In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work placement will take place in workplaces approved by Holmes Institute. Work Placement for this course will be up to 280 hours.
Course Structure
Certificate IV in Hospitality (Commercial Cookery) (SIT40407)
SITXOHS002A - Follow workplace hygiene procedures
 SITXOHS001A - Follow health, safety and security procedures
 HLTFA301B - Apply first aid
 SITHIND001A - Develop and update hospitality industry knowledge
 SITXCOM001A - Work with colleagues and customers
 SITXCOM002A - Work in a socially diverse environment
 SITXCOM003A - Deal with conflict situations
 SITXHRM001A - Coach others in job skills
SITHCCC001A - Organise and prepare food
 SITHCCC002A - Present food
 SITHCCC005A - Use basic methods of cookery
 SITHCCC003A - Receive and store kitchen supplies
 SITHCCC008A - Prepare stocks, sauces and soups
 SITHCCC006A - Prepare appetisers and salads
 SITHCCC004A - Clean and maintain kitchen premises
 SITHCCC009A - Prepare vegetables, fruit, eggs and farinaceous dishes
 SITHCCC010A - Select, prepare and cook poultry
 SITHCCC011A - Select, prepare and cook seafood
 SITHCCC012A - Select, prepare and cook meat
 SITHCCC029A - Prepare foods according to dietary and cultural needs
 SITHCCC014A - Prepare pastries, cakes and yeast goods
 SITHPAT006A - Present Desserts
 SITHCCC013A - Prepare hot and cold desserts
 SITHCCC016A - Develop cost effective menus
 SITHCCC015A - Plan and prepare food for buffets
 SITXINV001A - Receive and store stock
 SITXINV002A - Control and order stock
 SITHCCC027A - Prepare, cook and serve food for food service (holistic unit) 12 service periods
 SITHCCC028A - Prepare, cook and serve food for menus (holistic units) 48 service periods
 SITXFSA001A - Implement food safety procedures
 SITXFIN005A - Prepare and Monitor Budgets
 SITHCCC025A - Manage finances within a budget
 SITHCCC025A - Monitor catering revenue and costs
 SITXFIN003A - Interpret financial information
 SITXFSA002A - Develop and implement a food safety program
 SITXOHS004A - Implement and monitor workplace health, safety and security practices
 SITXHRM005A - Lead and manage people
 SITXMGT001A - Monitor work operations
 SITHCCC026A - Establish and maintain quality control of food

Holmes Institute reserves the right to change the structure of the course and to change the sequence in which competencies are delivered.

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