Qualification Overview
This Certificate IV in Commercial Cookery qualification is for chef who prepare food and menu items using a wide range of well-developed cooking skills and an in-depth understanding of kitchen management, financial management, and team management to prepare you for a leadership role at any food establishment or culinary institution. You will be able to enter the workforce as a competent chef, sous chef, head chef, executive chef or even restaurant owner once you’ve completed the RPL of this certificate.
With this qualification, you can work as a chef in places like restaurants, hotels, clubs, pubs. More details about Chef ANZSCO: 351311
Qualification Name
Certificate IV in Commercial Cookery
Qualification Code
SIT40516
The following documents is required to process your application for prior learning recognition for this qualification.
Video and photographic documentation of particular cooking techniques and procedures, such as:
- Cooking meats, poultry, seafood, fruit, vegetables, dairy and other food items, including meeting dietary and cultural needs,
- Using specific commercial cooking techniques and equipment
- Use of specific kitchen equipment, including the correct use of knives for specific cuts,
- correct hygiene process for washing hands and kitchen equipment.
- Cooking, preparing, and displaying cooking items
- Demonstrating communication skills
Evidence in the form of written documents obtained from the place of employment demonstrating having:
- Performing calculations for ingredients, menu alterations, and costing menus
- implemented and monitored work health and safety practices, hazard identification, and incident reporting.
- Developing menus, budgets, and coaching plans
- Managed staff, conflict, sustainable and other WHS practises
- Coordinated cooking operations
- signed and dated HACCP documents on at least 12 different occasions (including cleaning schedules, workflow plans, incident reports, work logs, etc.).
- Work performance plans, coaching plans, and evidence of coaching sessions for at least four employees
- Minutes of meetings, reports, feedback forms and other evidence to demonstrate successfully leading and managing people, conflicts, and kitchen/business operations
- Documented financial budget for a three-month period that meets your specific business’ needs, including related forecasts, financial records, and other financial reports to management
Obtaining a Certificate IV in Commercial Cookery might improve your employment prospects and income. This can be accomplished with the skills you already have, providing access to better positions and allowing you to negotiate a higher salary.
This qualification provides recognition of the skills and knowledge required to gain employment in hospitality facilities, including but not limited to the following:
- restaurants
- hotels
- clubs
Possible job titles include:
- executive chef.
- head chef
- sous chef
- chef de partie
