Certificate IV in Commercial Cookery - NEC

E: info@nec.edu.au | P: 07 3164 7070 | F: 07  3891 6433

Certificate IV in Commercial Cookery

CRICOS Code: 093432F

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

  • Chef
  • Chef de partie.

The course duration is 52 weeks full time.

East Brisbane Campus

The qualification comprises of 33 units i.e. 27 core units and 6 electives.

CodeUnit of CompetenceC/E
BSBDIV501Manage diversity in the workplaceC
BSBSUS301Implement and monitor environmentally sustainable work practicesC
HLTAID003Provide first aidC
SITHCCC101Use food preparation equipmentC
SITHCCC201Produce dishes using basic methods of cookeryC
SITHCCC202Produce appetisers and saladsC
SITHCCC203Produce stocks, sauces and soupsC
SITHCCC204Produce vegetable, fruit, egg and farinaceous dishesC
SITHCCC301Produce poultry dishesC
SITHCCC302Produce seafood dishesC
SITHCCC303Produce meat dishesC
SITHCCC307Prepare food to meet special dietary requirementsC
SITHCCC308Produce cakes, pastries and breadsC
SITHCCC309Work effectively as a cookC
SITHKOP302Plan and cost basic menusC
SITHKOP402Develop menus for special dietary requirementsC
SITHKOP403Coordinate cooking operationsC
SITHPAT306Produce dessertsC
SITXCOM401Manage conflictC
SITXFIN402Manage finances within a budgetC
SITXFSA101Use hygienic practices for food safetyC
SITXFSA201Participate in safe food handling practicesC
SITXHRM301Coach others in job skillsC
SITXHRM402Lead and manage peopleC
SITXINV202Maintain the quality of perishable itemsC
SITXMGT401Monitor work operationsC
SITXWHS401Implement and monitor work health and safety practicesC
BSBWOR204Use business technologyE
TAEDEL301AProvide work skill instructionE
BSBINN201Contribute to workplace innovationE
BSBSMB404Undertake small business planningE
BSBITU202Create and use spreadsheetsE
BSBFIA301Maintain financial recordsE

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