This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.
Potential career:
Cook/ Commercial Cook/ Banquet Cook/ Café Cook/Bistro Cook/ Kitchen hand/ Salad Hand/ Assistant Cook
Skills you will be developing:
• Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations.
• Learn to operate with autonomy and are be responsible for making business decisions
• Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations.
• Learn to operate with limited guidance from others and use discretion to solve non-routine problems
• Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members.
• procedures are adhered to • Assisting others to acquire new knowledge and skills to improve team and individual performance
• Using electronic communication devices and processes such as internet, intranet, email to produce written correspondence and reports
Qualification Structure
21 Core units & 4 Elective units. (Total 25 units)
CERTIFICATE IV IN COMMERCIAL COOKERY
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. The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.
Potential career:
Chef/ Chef de partie/ Sous Chef/ Commis Chef/Demi Chef
Skills you will be developing:
• Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
• Learn to operate with autonomy and are be responsible for making business decisions
• Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations.
• Take a leadership role and learn to operate with limited guidance from others and use discretion to solve non-routine problems
• Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members.
• Gain understanding of kitchen management, be part of a Team management, understanding finance management as well as work health and safety practices
Qualification Structure
26 Core units & 7 Elective units. (Total 33 units)
