Certificate IV inHospitality (Commercial Cookery)

 (Course Code THH41302 / CRICOS Code 059445F)

 

The Australian Qualifications Framework

The Certificate IV in Hospitality (Commercial Cookery) is nationally recognised under the Australian Qualifications Framework. Upon successful completion of this course, students are eligible to enter the Diploma of Hospitality Management (THH51202). Successful completion of Diploma of Hospitality Management also provides credits towards university courses.

 

Course Aims

A Certificate IV in Hospitality (Commercial Cookery) reflects the role of a qualified chef or cook who has a supervisory or team leading role in the kitchen.

Certificate IV represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. The Hospitality courses are nested core units of competence required for a Certificate III (Commercial Cookery) still appear as core units of competence for electives for the Certificate IV in Hospitality. Successful completions if Diploma of Hospitality Management also may provide credits towards university courses in Hospitality Management. 

 

Course Structure

15 core units: Work with colleagues and customers Monitor work operations Follow health, safety and security procedures Promote products and services to customers Deal with conflict situations Interpret financial information Communicate on the telephone Receive and store stock Control and order stock Follow workplace hygiene procedures Implement workplace health, safety and security procedures Lead and manage people Coach others in job skills Develop and update hospitality industry knowledge

13 elective units from the Certificate IV in Commercial Cookery (including, but not limited to) Organise and prepare food Present food Receive and store kitchen supplies Clean and maintain kitchen premises Use basic methods of cookery Prepare, cook and serve food (holistic unit) Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetables, eggs and farinaceous dishes Prepare and cook poultry and game Prepare and cook seafood Select, prepare and cook meat Prepare hot and cold desserts

Units for course structure are subject to change. Not all units are offered every term/semester)

 

Assessment

The intention of this course is to define a viable and valued workplace outcome. Students completing any associated training course should be able to effectively perform a substantive work role.

The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customization to address specific needs and learning situations: observation of ongoing activities, short formal and informal tests, presentation of portfolios, role plays, observation of group discussion.

Students will undertake informal assessment on an ongoing basis. This assessment will be used by the teacher to monitor student progress and to provide appropriate feed back. The informal assessments do not contribute to the results achieved by a student. Students should be aware that all competency based tasks must be completed by the submission date. If a student does not pass their formal competency based assessment then they have the right to be re-assessed before they commence their end of semester tests.

 

Requirements to Receive the Qualification

To receive the Certificate IV, students are required to successfully complete all units of competence. A qualification will be issued based on the successful assessment of all units of competence.

 

Duration

Full-time 1.5 years or 6 months after completing the Certificate III in Hospitality (Commercial Cookery)

 

Tuition Fee:

$8,200 (AUD) per annum *Additional fees may apply

 

Prerequisites:

• Successful completion of Year 11 or equivalent, Certificate III in Commercial cookery AND;
• International students: English language skills at least equivalent to IELTS 5.5 OR IELTS 5.0 with maximum 20 weeks ELICOS course OR EAP or Advanced level at Ozford English Language Centre.

 

Intakes

2008 VET Intakes
Term 1 18 Feb - 11 Apr 2008	Term 2 28 Apr - 27 Jun 2008	Term3 14 Jul - 19 Sep 2008	Term 4 6 Oct - 28 Nov 2008
X		X*
2009 VET Intakes
Term 1 16 Feb - 10 Apr 2009	Term 2 21 Apr - 26 Ju n2009	Term3 13 Jul - 18 Sep 2009	Term 4 5 Oct - 27 Nov 2009
X		X*
(*Intakes are subject to change due to the enrolment numbers)