Cert IV in Commercial Cookery
Cert IV in Commercial Cookery enables you to become a supervisor or team leader in the kitchen. You learn to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Candidates may enter the qualification through a number of entry points demonstrating potential to undertake vocational education and training at Diploma level, including:
Completed Year 12 certificate and
An IELTS level of 5.5 or equivalent for direct entry into a VET course
OR Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States of America;
OR Evidence that within two years of their application date, they have successfully completed Certificate IV or higher level qualification from the Australian Qualifications Framework;
OR GCE A-levels or O-levels with a pass in English
The program is delivered over 73 weeks with actual face-to-face training being 20 hours/week for 64 weeks including a break of 9 weeks. It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.
Work based training
Students enrolled in any of the SIT qualifications are required to undertake work based training as part of their course. All students undertaking the SIT30816 Certificate III/Certificate IV in Commercial Cookery and Diploma of Hospitality management at VACTS are provided with assistance to secure experience as workers in commercial kitchens.
Additionally all students undertaking the SIT40516 Certificate IV in Commercial Cookery at VACTS are provided with assistance to secure experience as workers in commercial kitchens for the unit SITHKOP005 Coordinate cooking operations for a minimum of 12 complete service periods, also the holistic unit of competency "SITHCCC020 Work effectively as a cook" that students provide evidence showing preparation and service of multiple items for a minimum of 48 complete food service periods in order to address each of the required menu styles, food service periods and menu items and to ensure integration of skills and consistency of performance in different circumstances.
VACTS will provide further information on work based training for the 2 units mentioned above at the orientation session after enrolment.
VACTS is located at 171 Sydney Rd, Coburg.
All courses will be conducted at the above mentioned location. The premise at 171 Sydney Road has multiple training rooms with 1 additional computer lab for training and student use. The location also has wi-fi internet access for students wishing to use laptops or tablets while on the premises. Additionally, VACTS has a fully equipped commercial kitchen where the practical cooking classes are delivered for the cert IV in commercial cookery.
Units of Competency