This qualification reflects the role of commercial cooks who have a supervisory or team leading role and is designed for people wanting to work as a commercial cook in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. This nationally recognised qualification will help you develop a wide range of supervisory and team-leading skills to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Workplace learning (‘on-the-job’ training) is required for the achievement of competencies to receive the Certificate IV in Commercial Cookery.
Work placement is a critical part of your success in this course, a teacher will secure unpaid work placement for you with a hospitality establishment or arrange paid work in an approved commercial kitchen in line with TAFE NSW policy. This will happen once you have gained enough knowledge to operate safely in the workplace.
Your work placement will be supported and monitored by TAFE NSW and we will provide your service period logbooks (endorsed by the workplace supervisor to verify your service experience).
As well as the in-class training and assessment you will be required to complete 180 hours of work placement during scheduled service periods (breakfast, lunch or dinner) working as a cook in a real industry environment. As part of the work placement hours, you will need to complete at least 12 supervisory shifts in the second semester of this course. We recommend that you seek paid employment to meet this requirement and the teacher will advise if your workplace is suitable.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Chef and chef de partie, kitchen supervisors and Commercial cooks
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Ikpreet Inder Singh
+91 8725 977 835
