Certificate IV in Commercial Cookery

Study Method	Classroom
Course Duration	78 weeks
Intake
Recognition	Nationally Recognised Training

Course Overview

The Certificate IV in Commercial Cookery note only equips you with practical cooking skills, it also gives you the tools to be a leader in the kitchen. It provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Entry Requirements

Age requirements: Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements: Completion of Australian Year 11 or equivalent.
English Language Requirements: To enter this qualification, applicants must also meet English Language Requirements - IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent.
Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Lyons College’s English Language entry requirement.
Language, Literacy and Numeracy (LLN) Assessment: All students will be required to complete an LLN assessment prior to the commencement of the course. Lyons uses LLN robot platform for the assessment.
All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.
Hardware/Software requirements: Lyons College will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks, and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Course Modules

As part of the course, students are required to complete 48 occasions (Certificate III in Commercial Cookery) and 12 occasions (Certificate IV in Commercial Cookery) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

Code	Title	Core/Elective
BSBDIV501	Manage diversity in the workplace	Core
BSBSUS401	Implement and monitor environmentally sustainable work practices	Core
SITHCCC001	Use food preparation equipment*	Core
SITHCCC005	Prepare dishes using basic methods of cookery*	Core
SITHCCC006	Prepare appetisers and salads*	Core
SITHCCC007	Prepare stocks, sauces and soups*	Core
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes*	Core
SITHCCC012	Prepare poultry dishes*	Core
SITHCCC013	Prepare seafood dishes*	Core
SITHCCC014	Prepare meat dishes*	Core
SITHCCC018	Prepare food to meet special dietary requirements*	Core
SITHCCC019	Produce cakes, pastries and breads*	Core
SITHCCC020	Work effectively as a cook*	Core
SITHKOP002	Plan and cost basic menus	Core
SITHKOP004	Develop menus for special dietary requirements	Core
SITHKOP005	Coordinate cooking operations*	Core
SITHPAT006	Produce desserts*	Core
SITXCOM005	Manage conflict	Core
SITXFIN003	Manage finances within a budget	Core
SITXFSA001	Use hygienic practices for food safety	Core
SITXFSA002	Participate in safe food handling practices	Core
SITXHRM001	Coach others in job skills	Core
SITXHRM003	Lead and manage people	Core
SITXINV002	Maintain the quality of perishable items	Core
SITXMGT001	Monitor work operations	Core
SITXWHS003	Implement and monitor work health and safety practices	Core
SITXWHS001	Participate in safe work practices	Elective
SITXWHS002	Identify hazards, assess and control safety risks	Elective
BSBSUS201	Participate in environmentally sustainable work practices	Elective
BSBWOR203	Work effectively with others	Elective
SITHKOP001	Clean kitchen premises and equipment*	Elective
SITHIND002	Source and use information on the hospitality industry	Elective
BSBITU306	Design and produce business documents	Elective

Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Course Duration

78 weeks

Career Opportunities

Further Studies

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Course Overview

Entry Requirements

Age requirements: Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements: Completion of Australian Year 11 or equivalent.
English Language Requirements: To enter this qualification, applicants must also meet English Language Requirements - IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent.
Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Lyons College’s English Language entry requirement.
Language, Literacy and Numeracy (LLN) Assessment: All students will be required to complete an LLN assessment prior to the commencement of the course. Lyons uses LLN robot platform for the assessment.
All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.
Hardware/Software requirements: Lyons College will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks, and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Course Modules

Code	Title	Core/Elective
BSBDIV501	Manage diversity in the workplace	Core
BSBSUS401	Implement and monitor environmentally sustainable work practices	Core
SITHCCC001	Use food preparation equipment*	Core
SITHCCC005	Prepare dishes using basic methods of cookery*	Core
SITHCCC006	Prepare appetisers and salads*	Core
SITHCCC007	Prepare stocks, sauces and soups*	Core
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes*	Core
SITHCCC012	Prepare poultry dishes*	Core
SITHCCC013	Prepare seafood dishes*	Core
SITHCCC014	Prepare meat dishes*	Core
SITHCCC018	Prepare food to meet special dietary requirements*	Core
SITHCCC019	Produce cakes, pastries and breads*	Core
SITHCCC020	Work effectively as a cook*	Core
SITHKOP002	Plan and cost basic menus	Core
SITHKOP004	Develop menus for special dietary requirements	Core
SITHKOP005	Coordinate cooking operations*	Core
SITHPAT006	Produce desserts*	Core
SITXCOM005	Manage conflict	Core
SITXFIN003	Manage finances within a budget	Core
SITXFSA001	Use hygienic practices for food safety	Core
SITXFSA002	Participate in safe food handling practices	Core
SITXHRM001	Coach others in job skills	Core
SITXHRM003	Lead and manage people	Core
SITXINV002	Maintain the quality of perishable items	Core
SITXMGT001	Monitor work operations	Core
SITXWHS003	Implement and monitor work health and safety practices	Core
SITXWHS001	Participate in safe work practices	Elective
SITXWHS002	Identify hazards, assess and control safety risks	Elective
BSBSUS201	Participate in environmentally sustainable work practices	Elective
BSBWOR203	Work effectively with others	Elective
SITHKOP001	Clean kitchen premises and equipment*	Elective
SITHIND002	Source and use information on the hospitality industry	Elective
BSBITU306	Design and produce business documents	Elective

Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

78 weeks

Course Provided by

Lyons College

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