Commercial Cookery

Why Study Commercial Cookery Online?

  • Booming Industry

    Chefs are in high demand! Globally & in Australia, hospitality businesses are always on the lookout for qualified commercial chefs. Thus, becoming a professional cook opens many opportunities towards a stable & rewarding career.

  • Plentiful Career Prospects

    Enrolling in commercial cookery opens a whole stream of career prospects for you to sail through: Professional Chef, Chef De Partie, and more.

  • Creative & Perpetual Art

    Cooking is an art. It requires you to be highly creative; curious like a cat to attempt new recipes and keep nurturing your culinary art. Eating is a necessity ergo cookery is a never-expiring art.

Course Description

The Certificate IV in Commercial Cookery enables you to unlock your inner MasterChef and build your culinary skills to advance in the Hospitality industry.

Develop skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition in real time. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers at any food establishment or culinary institution.

According to the Australian Government’s Job Outlook service, the number of people working as chefs grew very strongly over the past five years and is expected to continue to grow in the future. This very large occupation is predicted to create around 81,000 job openings over the next five years.

This online commercial cookery course qualifies you for the role of commercial cook with a supervisory or team leading role in the kitchen. Qualified commercial cooks operate independently or with limited guidance from others and use discretion to solve non-routine problems. You will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes.

Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.

The course offered by BLC is backed up by professional chefs who’ve served or are still currently in some of Australia’s best eateries. BLC also offers a fully furnished kitchen with contemporary culinary technologies where you get to fine-tune your cooking skills.

Take the first step to building your dream career as a Professional Chef by joining BLC online.

Taught by Reputable Chefs

You will hone your culinary skills under the instructions of reputable professional chefs who’ve served or are still currently in some of Australia’s best eateries.

Fully Equipped Modern Kitchen

We have recently furnished a fully equipped kitchen with contemporary culinary technologies where you get to fine-tune your cooking skills.

100% Online Delivery

Get full guidance from your instructors via online media (phone, email, Zoom). Receive the certification you desire without physically visiting college premises.

24/7 Access to Online Courses

You can join our online courses anytime, anywhere. Fit your study schedule between work, family and life to make learning a seamless and fun process.

Course Details

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops or to run a small business in these sectors. Possible job titles include:

  • Chef
  • Chef de partie.

BLC does not make any misleading claims or job guarantees or advertise any employment outcome with its courses.

Entry Requirements

  • Be at least eighteen (18) year of age on enrolment date
  • Proof of Australian citizenship/permanent residency and age
  • Satisfactory LLN levels – at least Year 11 English and Maths
  • Record of any previous studies

Students applying for this course will need satisfactory completion of the Australian year 11 or Certificate III or higher qualification.

Students are required to have basic computer skills including operating MS-word and doing research on the internet since the course will require students to make reports in MS Word, Excel, Power Point presentations.

All learners are expected to have a laptop or desktop computer with the Windows 7 operating system or higher with internet connection. Students also need a headphone/microphone and camera to complete their course. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).

All learners are expected to have access to MS office applications such as Microsoft Word power point and the required software.

Course Structure

In order to achieve qualification, students must complete the thirty-three units of competency which includes twenty-six core units and seven elective units. Additional support is provided through email and telephone by trainer/assessor and administration.

  • SITXFSA001 Use hygienic practices for food safety (*prerequisite unit)
  • SITXFSA002 Participate in safe food handling practices
  • *SITXINV002 Maintain the quality of perishable items
  • *SITHCCC005 Prepare dishes using basic methods of cookery
  • *SITHCCC001 Use food preparation equipment
  • SITXHRM001 Coach others in job skills
  • *SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • *SITHCCC007 Prepare stocks, sauces and soups
  • *SITHCCC013 Prepare seafood dishes
  • *SITHCCC014 Prepare meat dishes
  • *SITHCCC006 Prepare appetisers and salads
  • SITHKOP002 Plan and cost basic menus
  • *SITHCCC012 Prepare poultry dishes
  • *SITHPAT006 Produce desserts
  • *SITHCCC019 Produce cakes, pastries and breads
  • *SITHCCC018 Prepare food to meet special dietary requirements
  • *SITHCCC020 Work effectively as a cook
  • *SITHKOP005 Coordinate cooking operations
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHKOP004 Develop menus for special dietary requirements
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices

*= All these units can only be completed after completing SITXFSA001. Use hygienic practices for food safety.

  • SITXWHS001 Participate in safe work practices
  • *SITHKOP001 Clean kitchen premises and equipment
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCCS007 Enhance customer service experiences
  • BSBSUS211 Participate in environmentally sustainable work practices
  • BSBTWK201 Work effectively with others
  • SITXFSA004 Develop and implement a food safety program

*= All these units can only be completed after completing SITXFSA001 Use hygienic practices for food safety.

FAQs

Q. What is an IV certificate?

According to the AQF, a Certificate IV is a level 4 qualification that qualifies persons in skilled employment to use a “broad range of specialist knowledge and abilities in diverse contexts than a Certificate III”.

Q. Where can I study commercial cookery online in Australia?

Blue Lotus College is offering Certificate III, IV and Diploma courses in Commercial Cookery in Melbourne, Australia while also offering Certificate IV through online means as well.

Q. Is Certificate 3 or 4 better/higher?

A Certificate IV is a higher level of vocational education and training than a Certificate III and can help you develop technical, problem-solving and decision-making abilities. It is designed to prepare you for specialised or supervisory employment roles.

Q. How long does online Certificate IV in Commercial Cookery course take?

The BLC Online Certificate IV in Commercial Cookery includes work-integrated learning and lasts 78 weeks (including vacations and term breaks). The expanding culinary and hospitality sector and strong job opportunities attract many international students towards a Cookery course.

Q. What qualifications do I need to be a chef in Australia?

There’s actually no such formal education necessary to become a Chef, however many chefs undergo an apprenticeship and get a Certificate III or IV in Commercial Cooking and become qualified Chefs to better their chances of employment in reputable positions.

Course Facts
  • VET National Code

    SIT40516

  • CRICOS Course Code

    03790G

  • Duration

    52 – 78 weeks

  • Tuition Fees

    $10,000

  • Location

    540 Elizabeth St, level 2, Melbourne, VIC: 3000

  • Kitchen Class

    727 Nicholson St, Carlton North, VIC

  • Commencement

    Start any time for Online delivery method

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