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About This Course

Please find all the course details below. Don’t hesitate to contact us should you have any questions or require advice – our friendly Student Services Team is always happy to assist.

Course Overview

  • Make culinary discoveries with a Certificate IV in Commercial Cookery. This course prepares students for work in a commercial kitchen, including roles without supervision.

    Students will learn general food preparation techniques, how to prepare a wide variety of dishes, people management, leadership, and conflict resolution skills, and how to work effectively in the commercial cooking industry.

    Elective units provide the opportunity to learn other skills from a wide range of disciplines and specialisations, including patiesserie, human resource management, and finance.

    This qualification includes the completion of 360 Vocational Placement hours as part of the program.

Course Units

  • Core Units

    • BSBDIV501 Manage diversity in the workplace
    • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • SITHCCC001 Use food preparation equipment
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHCCC006 Prepare appetisers and salads
    • SITHCCC007 Prepare stocks, sauces and soups
    • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC019 Produce cakes, pastries and breads
    • SITHKOP005 Coordinate cooking operations
    • SITHKOP002 Plan and cost basic menus
    • SITHKOP004 Develop menus for special dietary requirements
    • SITHPAT006 Produce desserts
    • ITXCOM005 Manage conflict
    • SITXFSA002 Participate in safe food handling practices
    • SITXHRM001 Coach others in job skills
    • SITXINV002 Maintain the quality of perishable items
    • SITXWHS001 Participate in safe work practices
    • SITXFIN003 Manage finances within a budget
    • SITXHRM003 Lead and manage people
    • SITXINV002 Maintain the quality of perishable items
    • SITXMGT001 Monitor work operations
    • SITXWHS003 Implement and monitor work health and safety practices

    Elective Units

    • SITHASC002 Prepare Asian appetisers and snacks
    • SITHASC003 Prepare Asian stocks and soups
    • SITHASC004 Prepare Asian sauces, dips and accompaniments
    • SITHASC005 Prepare Asian salads
    • SITHASC006 Prepare Asian rice and noodles
    • SITHASC007 Prepare curry pastes and powders
    • SITHASC008 Prepare Asian cooked dishes
    • SITHASC009 Prepare Asian desserts
    • SITHASC010 Prepare Japanese cooked dishes
    • SITHASC011 Prepare sashimi
    • SITHASC012 Prepare sushi
    • SITHASC013 Produce Japanese desserts
    • SITHASC014 Prepare dim sum
    • SITHASC015 Prepare Chinese roast meat and poultry dishes
    • SITHASC016 Prepare tandoori dishes
    • SITHASC017 Prepare Indian breads
    • SITHASC018 Prepare Indian sweetmeats
    • SITHASC019 Prepare Indian pickles and chutneys
    • SITXCCS006 Provide service to customers
    • SITXCCS007 Enhance customer service experiences
    • CHCAGE001 Facilitate the empowerment of older people
    • SITHCCC015 Produce and serve food for buffets
    • SITHCCC004 Package prepared foodstuffs
    • SITHCCC009 Produce cook-chill and cook-freeze foods
    • SITHCCC015 Produce and serve food for buffets
    • SITHCCC016 Produce pates and terrines
    • SITHCCC017 Handle and serve cheese
    • SITHCCC021 Prepare specialised food items
    • SITHCCC022 Prepare portion-controlled meat cuts
    • SITHCCC010 Re-thermalise chilled and frozen foods
    • BSBITU202 Create and use spreadsheets
    • BSBITU301 Create and use databases
    • BSBITU306 Design and produce business documents
    • BSBFIA401 Prepare financial reports
    • SITXFIN002 Interpret financial information
    • HLTAID003 Provide first aid
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB003 Operate a bar
    • SITHFAB005 Prepare and serve espresso coffee
    • SITHFAB007 Serve food and beverage
    • SITHFAB014 Provide table service of food and beverage
    • SITXFSA003 Transport and store food
    • SITXFSA004 Develop and implement a food safety program
    • SITXHRM002 Roster staff
    • TAEASS301B Contribute to assessment
    • TAEDEL301A Provide work skill instruction
    • TAEDEL404A Mentor in the workplace
    • SITXINV001 Receive and store stock
    • SITXINV003 Purchase goods
    • SITXINV004 Control stock
    • SITHKOP003 Plan and display buffets
    • SITHKOP006 Plan catering for events or functions
    • SITHPAT002 Produce gateaux, torten and cakes
    • SITHPAT005 Produce petits fours
    • SITHPAT007 Prepare and model marzipan
    • SITHPAT008 Produce chocolate confectionery
    • SITHFAB002 Design and produce business documents
    • BSBITU202 Create and use spreadsheets
    • BSBITU301 Create and use databases
    • SITHPAT009 Model sugar-based decorations
    • SITHPAT010 Design and produce sweet buffet showpieces
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND002 Source and use information on the hospitality industry

Career Outcomes

  • Graduates from this course will be qualified to work in commercial kitchens, including roles with a certain level of authority. They may be employed as a Chef, or Chef de Partie.

University Pathways

This course articulates into the following pathway courses:
Name of UniversityDegreeCreditsCredit Type
Southern Cross UniversityAssociate Degree of Business4Official Packaged
Southern Cross UniversityBachelor of Business in Hotel Management4Official Packaged
Southern Cross UniversityBachelor of Business in Tourism and Hospitality Management4Official Packaged
Southern Cross UniversityBachelor of Arts4Official Packaged
Southern Cross UniversityBachelor of Psychological Science4Official Packaged
Southern Cross UniversityBachelor of Art and Design4Official Packaged

Where & When

    • Brisbane Intake: monthly
    • Hobart Intake: monthly
    • Delivery Mode: face to face and online

Entry Requirements

  • The training package does not have any entry requirement, but NIET’s specific course entry requirements are:

    • Education
    • 16 years old or above
    • Australian Year 10 high school certificate or equivalent; or
    • Pass NIET entry test
    • English
    • IELTS score of 4.5 or equivalent; or
    • Pass NIET entry test
    • (International student only)

Tuition Fees

    • Domestic Full Price: $5,000
    • Offshore International student: $16,000
    • Prices are indicative. Detailed pricing, terms and conditions will be provided in the Letter Of Offer when you apply.

Ready to study?

  • IS THIS THE COURSE FOR YOU?

    Check the course details to make sure this is the course for you. We recommend that you also consult with our student services team if you want to discuss the course in more detail.

    ARE YOU ELIGIBLE?

    Check the Requirements section to make sure you meet the criteria to enter the course. If you need to upgrade your English or your academic background, no problem, we can package these in.

    APPLY ONLINE

    If you are eligible to join this course and you have your funding ready, applying is easy! Our simply online application form includes a Quick Guide section. Please read the guide first so you have everything correctly prepared before applying. After reading the guide, just contact us if you have any questions. Click the “Apply Now” button below to go to the application form and guide.

Need funding for this course?

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  • “NIET offers flexible classes for me so I could still meet my family responsibilities while getting my certificate. Now I started my dream jobs so I and my family are very happy that I started my study at NIET.”

    Sarah T - Business Administration Student
  • “I can utilise the skills gained from my business study course. I have met wonderful people throughout my study journey – from my study group and trainers to very helpful student services staff. My experience with NIET has been a very rewarding one. I have applied my knowledge and skills to real world experiences, and can really see the benefits it brings to my own business.”

    Sarah R
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