Course Description This qualification 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. Course structure To receive the Certificate IV in Commercial Cookery students must complete all core units and, if available, a range of additional units. Core Units Manage diversity in the workplace Implement and monitor environmentally sustainable work practices Use food preparation equipment Prepare dishes using basic methods of cookery Prepare appetizers and salads Prepare stocks, sauces and soups Prepare vegetable, fruit, egg and farinaceous dishes Prepare poultry dishes Prepare seafood dishes Prepare meat dishes Prepare food to meet special dietary requirements Produce cakes, pastries and breads Work effectively as a cook Plan and cost basic menus Develop menus for special dietary requirements Coordinate cooking operations Produce desserts Manage conflict Manage finances within a budget Use hygienic practices for food safety Participate in safe food handling practices Coach others in job skills Lead and manage people Maintain the quality of perishable items Monitor work operations Implement and monitor work health and safety practices Career Opportunities Chef and chef de parties Articulation Students who successfully complete this program are able to articulate with and receive credits for relevant units of competency from other qualifications in the Tourism, Hospitality and Events Training Package.