This course is designed for people who are seeking careers in cookery within a commercial environment. The course provides participants with skills, knowledge and experience in practical food production, hygiene, menu costing, occupational health and safety, teamwork and basic nutrition. Cookery is a rewarding career path, one that will bring out your natural creativity and possibly take you all over the world! The Certificate IV consists of coursework and assessment. In a typical week students are accountable for up to 30 hours of supervised training through course work. The teaching methods used include classroom-based teaching and supervised practicum within a workshop. The assessment methods include written assignments and examinations, oral assessments including individual presentations and practical demonstrations within a workshop environment. Students are required to attend all scheduled classes. Students learn in varying environments from lectures, practical demonstrations and tasks in workshops and labs through to investigative projects. Major study areas for this course include; Leadership Cookery Skills Restaurant Operations Stock Control OHS Menu Planning & Costing Finance Conflict Resolution Study pathways Diploma of Hospitality Management Career pathways Graduates may seek employment as a: Hotel or motel Restaurant, cafe or bistro Reception centre or resort