Qualify as a Commis Chef, Chef de Partie, or Patisserie Chef with this fantastic Certificate IV in Commercial Cookery. Learn to prepare contemporary dishes using basic cooking methods — as well as the latest international techniques for meat, poultry, seafood, vegetables, cakes, pastries, breads, and stunning desserts. Students enrolled in this nationally recognised training course complete modules online as well as attend (in-person) lectures and guided practice sessions. Enquire now for the latest enrolment dates.
VET qualifications are nationally recognised and regulated, ensuring all courses meet rigorous standards for quality, relevance, and compliance with industry requirements.
Graduate with the skills you need to start working right away. Build the practical skills and industry knowledge needed to enter the workforce with confidence.
Students will need to complete work placement supervised by qualified staff in order to gain hands-on experience in a real-world setting.
Entry requirements for VET courses include both national standards and additional criteria set by individual Registered Training Organisations (RTOs).
It’s important to review these requirements for each course provider to ensure you meet all necessary prerequisites before applying.
Course fees vary depending on the course provider.
The Certificate IV in Commercial Cookery will prepare you for the following roles.
A Chef de Partie oversees a particular section of a commercial kitchen. You might be in charge of meats, sauces, side dishes, desserts or another a...
A Sous Chef oversees the daily operations of a commercial kitchen. You’ll prepare menus and source ingredients and may have to liaise with a range...
Compare all providers for the Certificate IV in Commercial Cookery available in your area to find the right fit for you.
