Enhance your cookery skills and gain an understating of kitchen, operations, people and finance management for hospitality businesses.
This course combines practical culinary skills with theoretical management concepts, preparing you for leadership or supervisory positions in kitchen environments. You will develop skills in the following areas:
- quality and stock control
- menu planning and costing
- food preparation and presentation
- human resources
- people and operations management
- sustainable work practices
- food hygiene, food safety, OHS and first aid.
You will gain hands-on experience working with industry-standard equipment in the Footscray Nicholson hospitality training centre.
This simulated work environment includes:
- four commercial kitchens with individual stainless steel workstations
- two demonstration kitchens
- a training bar
- an award-winning training restaurant, VenU.
As a cookery student, you will be exposed to our high-profile industry partnerships including:
- Delaware North
- Sebastian Restaurant and Bar
- Lucas Restaurants
- Melbourne Convention Exhibition Centre
- Riverland Group.
VU’s Learning Hubs are welcoming spaces where you can improve your study and employability skills.
Our students can attend Learning Hubs at one of five VU campuses.
We offer maths, writing, careers and English-language advice, and show you effective ways to study and manage your time.
Our programs include:
- drop-in sessions
- peer mentoring
- maths and writing resources
- resume and career guidance.
Create a customised brochure in a few simple steps. Your brochure will include country-specific information.Create an e-brochure
School for the Visitor Economy
This course is part of VU's School for the Visitor Economy - a new cross-university school providing qualified graduates to Victoria's rapidly expanding tourism and hospitality sectors.
Careers in cookery
This course provides recognition of the skills and knowledge required to find employment in hospitality establishments including:
- international commercial entities of 5-3 star standard.
Possible job titles include:
- head chef
- sous chef
- chef de partie
- executive chef.
The course structure comprises the following core and elective units. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback.
To be awarded SIT40516 Certificate IV in Commercial Cookery qualification, a student must successfully complete a total of thirty-three (33) units of competency, comprising of:
- twenty-six (26) core units;
- seven (7) elective units which may be selected from within the SIT40516 Certificate IV in Commercial Cookery qualification, elsewhere in the SIT Tourism, Travel and Hospitality Training Package, or another other current training package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification as well as be approved by the Polytechnic.
VU Polytechnic delivers the electives listed in the ‘course structure and units’ below. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback. Alternative suitable electives are only available via Recognition of Prior Learning (RPL) and Credit Transfer (CT).
Commercial Cookery and Catering
Food and Beverage
Human Resource Management
Recognition of Prior Learning and/or Credit Transfers
Previous completion of units at the Polytechnic or any other Registered Training Organisation and/or previous attainment of skills and knowledge may be credited towards this course. Units must satisfy the completion rules of the qualification and be assessed as appropriate by the Polytechnic.
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.
Admission & pathways
Applicants for this course will need to have met the academic requirements and prerequisites for this course outlined below.
Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.
Completion of an Australian Year 11 or equivalent. The Polytechnic use the International English Language Testing System (IELTS) to measure the language proficiency of people who want to study with us. As part of this test, applicants must attain a minimum IELTS (academic module) of 5.5 or equivalent.
Find out if you meet the entry requirements, including English language and academic requirements.
Use our credit calculator to find out how much credit you could get towards your course, based on your previous study.
You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).
To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.
Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.
How to apply
Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.
We are currently accepting international applications, and we welcome you to apply for this course.
Click 'apply' to begin, and we will guide you through the application process.