Overview
Certificate iv in commercial cookery course can help you in preparing yourself as a competent culinary professional in the field of commercial cookery. Just like thousands of students, if you have also decided to pursue this particular course from Perth, then get ready to come across a lot of flourishing job opportunities related to the sector of commercial cookery. After successful accomplishment of this career, the students will be able to work in a commercial kitchen at any hotel or manage their own small venture through utilising leadership skills. A team of professional education consultants from Studyroo can help you in selection of best institutions for this course.
Successful accomplishment of commercial cookery courses will open various windows of opportunities for its students. Certificate 4 in commercial cookery is the minimum qualification specified by Trades Recognition Australia to become a Chef. Completing cert 4 commercial cookery course will make students adhere to hygienic criteria essential in the hospitality industry and create phenomenal food safety practices.
Entry Requirements
Prior to enrolment in certificate 4 in commercial cookery, applicants are required to fulfil academic and English proficiency requirements which are necessary as per provisions of Commercial Cookery Courses Perth. Some of are
1) Academic requirements
Completion of Australian Year 11 or equivalent;
2) English Proficiency based requirements
TOEFL iBT Test Score of 58
PTE Academic Test Score of 36
Cambridge English: FCE
OET Pass Grade
TOEFL PBT Test Score of 490
TOEIC 500
Career Opportunities
So, given below are a few of the career outcomes which you can expect after completing the course of certificate iv in commercial cookery from Perth.
So, what are you waiting for? Apply for the course of Certificate 4 commercial cookery in Perth today and build a prosperous career in the sector of commercial cookery. This course equips you with all the necessary skills and knowledge which is chiefly required to become a professional chef for the sector of commercial cookery.
Course Modules
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXHRM001 | Coach others in job skills |
| SITXINV002 | Maintain the quality of perishable items |
| SITHCCC001 | Use food preparation Equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetizers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC020 | Work effectively as a cook |
| SITHPAT006 P | produce desserts |
| SITHKOP002 | Plan and cost basic menus |
| SITHCCC015 | Prepare and serve food for buffets |
| BSBSUS201 practices | Participate in environmentally sustainable work |
| BSBWOR203 | Work effectively with others |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITXFIN003 | Manage finances within a budget |
| SITHKOP005 | Coordinate cooking operations |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| BSBDIV501 | Manage diversity in the workplace |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXWHS003 | Implement and monitor work health and safety practices |
| SITXCOM005 | Manage conflict |
| SITXHRM004 | Recruit select and induct staff |
| SITXCCS006 | Provide service to customers |
| SITXINV001 | Receive and store stock |
| HLTAID003 | Provide First Aid |
Denotes units delivered within the Advanced Standing course SIT40516 Certificate IV in Commercial Cookery.