Certificate IV In Commercial Cookery (SIT40516)

45 Tuition weeks (Nine blocks of five weeks) plus a 10 week practical work placement.

The Course

For students wanting a career in Hotel Management with an emphasis on commercial cookery and kitchen management, this course covers all aspects of employment in this exciting global industry.

Moving from the practical to the theoretical and further to management issues, graduates will have a thorough knowledge of the intricacies of Commercial Cookery.

Plan your future in an industry that offers a secure and rewarding career path in the commercial cookery area of the hospitality industry. Studying commercial cookery at Holmes Institute will prepare you for a successful career.

The courses offer a well-balanced program with a strong emphasis on practical 'hands on' training which is complemented by relevant theoretical hospitality subjects. The course ensures all students have the skills required for entry into this exciting industry.

Qualification & Recognition

Students will complete Certificate IV in Commercial Cookery (SIT40516)
This course is nationally recognised under the Australian Qualifications Framework.
Recognition of Prior Learning (RPL) and Credit Transfer

You may be able to shorten the length of your chosen course by measuring your skills acquired through work or life experiences, or through qualifications obtained from formal studies or training. AQF Qualifications and Statements of Attainment, issued by any other Registered Training Organisation, will be recognised by the Institute. Contact Holmes Institute to obtain an information brochure.

Assessment is continuous throughout the course using a range of assessment tools which include workplace simulation exercises, class activities, assignments, case studies, practical demonstrations, quizzes and tests. Students must attempt all assessment items and are required to demonstrate competency in all aspects of the course.

Entry Requirements

Students will be expected to have completed a minimum year eleven of high school or its equivalent prior to commencement of the Diploma.

Advanced Standing
Students who have completed relevant studies or have experience which may be deemed equivalent to the course may apply for Recognition of Prior Learning (RPL). Applications can be made at the initial application or can be made within two weeks of commencement of the course.

Please note that RPL cannot result in an international student having less than a full time load of study (20 hours).

International Students
Entry into a Diploma program requires an English level at least equivalent to IELTS 5.5 or Upper Intermediate at a Holmes English Language Centre. Students who do not have evidence of their English Language level and who are given a "conditional" offer of a place dependant on their English level are advised to have their English ability assessed prior to the commencement of the course. This can be arranged by contacting the International Office or the Campus Manager at any Holmes Campus. If students fail to meet the entry requirements they may enroll on an English language program at a Holmes English Language Centre. For fees associated with such classes please refer to the current Dates and Fees schedule or contact the International Office.

Students on a student visa MUST be enrolled in a full-time course.

Work Placement

In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work placement will take place in workplaces approved by Holmes Institute. Work Placement for this course will be up to 280 hours.


Certificate IV in Commercial Cookery (SIT40516)


Use hygienic practices for food safety


Provide First Aid


Implement and monitor environmentally sustainable work practices


Manage diversity in the workplace


Manage conflict


Coach others in job skills


Use food preparation equipment


Produce dishes using basic methods of cookery


Produce stocks, sauces and soups


Produce appetisers and salads


Produce vegetables, fruit, eggs and farinaceous dishes


Produce poultry dishes


Produce seafood dishes


Produce meat dishes


Prepare foods according to special dietary requirements


Produce pastries, cakes and breads


Produce desserts


Plan and cost basic menus


Develop menus for special dietary requirements


Coordinate cooking operations


Work effectively as a cook


Participate in safe food handling practices


Implement and monitor work health and safety practices


Lead and manage people


Monitor work operations


Maintain the quality of perishable items


Manage finances within a budget


Interpret financial information


Develop and implement a food safety program


Produce and serve food for buffets


Control Stock


Purchase Goods


Receive and store stock


Course Location
Gold Coast


Holmes Institute reserves the right to amend course structure and subject content to meet changing industry demands.

CRICOS Provider Codes: Holmes Institute Pty Ltd VIC 02639M; NSW 02767C; QLD 02727M