Certificate IV in Commercial Cookery
TEACHING DURATION
18 weeks
CRICOS Duration
19 weeks
CRICOS CODE
081427B
NATIONAL CODE
SIT40412
CAMPUS
Regency Park
ADMISSION REQUIREMENTS
*Entry into the 1 semester Certificate IV in Commercial Cookery assumes successful completion of the
1 year Certificate III in Commercial Cookery.
Academic IELTS score of 5.5 overall with minimum of 5.0 in all bands or equivalent. Satisfactory
completion of Year 11 or overseas equivalent.
Students would typically complete a Commercial Cookery package of a Certificate III in Commercial
Cookery, a Certificate IV in Commercial Cookery and an Advanced Diploma of Hospitality for a total
duration of 2 academic years (4 semesters). Students will complete Certificate IV and part of the
Advanced Diploma concurrently during the 3rd semester of the package of courses. Students choosing
to exit with a Certificate IV (and not complete the Advanced Diploma) will complete the Certificate III
& Certificate IV qualifications within 1.5 academic years. There is no longer an Advanced Diploma of
Commercial Cookery.
Students may be able to fast track the 2 year package of courses should they do their work placement
during their study and complete in approximately 18 months. Should this occur students will still pay the
total program fee, however the semester invoice fees will reflect the actual study and placement load.
COURSE DESCRIPTION/SKILLS COVERED
27 core units: Manage diversity in the workplace; implement and monitor environmentally sustainable
work practices; apply 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; prepare 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 conflict; 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; plus 6 elective units.
FEES
Total tuition fees (19 weeks)
AUD $9,750
Incidental fees
AUD $0
Total fees
AUD $9,750
CAREER PATHWAYS
Cook, Chef de Partie
Certificate III in Meat
Processing (Retail Butcher)
TEACHING DURATION
20 weeks
CRICOS Duration
22 weeks
CRICOS CODE
081469C
NATIONAL CODE
MTM30813
CAMPUS
Regency Park
ADMISSION REQUIREMENTS
Academic IELTS score of 5.5 overall with
minimum of 5.0 in all bands or equivalent.
Satisfactory completion of Year 10 or overseas
equivalent.
Students may wish to undertake the Meat
package of the Certificate III in Meat Processing
(Retail Butcher), the Certificate III in Meat
Processing (Boning Room, the Diploma of Meat
Processing (Meat Retailing) and the Diploma of
Meat Processing. This package can be studied in
2 academic years.
COURSE DESCRIPTION/SKILLS COVERED
This qualification is suitable for the meat retailing
or butcher sector. Students learn about work
practices in retail meat enterprises in relation to
health, safety, hygiene, quality and productivity.
Students also learn how to prepare, package
and merchandise a range of meat products
including primal and specialist cuts. The course
has 38 core units plus 5 elective units. Course
units include processed beef, lamb, pork, veal
and chicken into cuts ready for consumption,
manufacturing value-added products and
smallgoods, identification of species and meat
products, trimming for processing, meat cuts,
basic cookery, curing and corn products,
specialised cuts, sharpening knives, storing meat
products, mincing, cleaning, using a bandsaw,
vacuum packing, weighing and packaging,
labelling, sausages, yield calculations,
preparation, rolling, sewing and netting meat,
boning and filleting poultry, smoked products
and MSA Training.
FEES
Total tuition fees (22 weeks)
AUD $8,000
Incidental fees
AUD $0
Total fees
AUD $8,000
CAREER PATHWAYS
Butcher, Butcher Shop Sales Assistant, Meat
Department Worker, Assistant Butcher, Meat
Wholesale Worker, Boning Room Assistant
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TAFE SA | COURSE GUIDE 2015
