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Certificate IV in Commercial Cookery
Course overview
| Qualification | Bachelor's Degree |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | |
| Tuition (Local students) | $ 4,280 |
| Tuition (Foreign students) | $ 10,141 |
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Admissions
Intakes
Fees
Tuition
- $ 4,280
- Local students
- $ 10,141
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- 18 years or older
- IELTS 5.5 or equivalent
- Completed secondary studies in the student’s home country equivalent to an Australian Year 12 qualification from an English speaking country, or relevant and sufficient work experience
- International students must hold valid Australian visa to study this course
Curriculum
- Manage diversity in the workplace
- Implement and monitor environmentally sustainable work practices
- Provide First Aid
- Use food preparation equipment
- Produce dishes using basic methods of cookery
- Produce appetisers and salads
- Produce stocks, sauces and soups
- Produce vegetable, fruit, egg and farinaceous dishes
- Produce poultry dishes
- Produce seafood dishes
- Produce meat dishes
- Produce food to meet special dietary requirements
- Produce cakes, pastries and breads
- Work effectively as a cook
- Plan and cost basic menus
- Develop menus for special dietary requirements
- Coordinate cooking operations
- Produce desserts
- Manage conflicts
- Manage finances within a budget
- Use hygienic practices for food safety
- Participate in safe food handling practices
- Coach others in job skills
- Lead and manage people
- Maintain the quality of perishable items
- Monitor work operations
- Implement and monitor work health and safety practices
- Participate in environmentally sustainable work practices
- Provide service to customers
- Interpret financial operations
- Develop and implement a food safety program
- Identify hazards, assess and control safety risks
- Source and use information on the hospitality industry