IIBIT. ||| Certificate IV in Hospitality (Commercial Cookery) |||

THH41302 Certificate IV in Hospitality (Commercial Cookery) - (CRICOS: 061034G)

Course Description:

This course is for qualified cooks who want to develop professionally in the areas of Hospitality Management. Students will develop a broad range of practical and theoretical skills for the management of a dynamic an innovative Hospitality environment. This course also builds on the Certificate II in Hospitality (Commercial Cookery) course by providing participants with more advanced practice applications of cookery skills. In addition students will develop human resource and communication skills for effective supervision, customer service, marketing, sales and team development, whilst exercising their own judgment and flair.

Career Opportunities:

A graduate of the Certificate IV in Hospitality (Commercial Cookery) training program could work in the following positions throughout an organization:

Sous chef.
Chef de partie

Assessment Methods:

Assessment is based on the elements, performance criteria, key competencies and dimensions of competence specified and the assessment retracts are aligned to the evident guide in the relevant units of competency from the THH02 Hospitality Training package. Assessment methods include direct observation, oral questioning, actual work sumps role plays/simulation

Study Path:

Our Business Courses have been developed according to the requirements of the Hospitality Training Package (THH02) and have been approved for delivery by the NSW Vocational Education and Training Accreditation Board (VETAB). They are nationally recognised Qualification with the Australian Qualifications Framework (AQF).

Training is delivered in stages which correspond to AQF Levels II -VI. We aim to equip our graduates with the necessary skills and knowledge to enable them to successfully satisfy the demands of the workplace.

Entrance Requirements:

Completion of Year 11 and above or a Completion of Certificate III in Commercial Cookery Technology or any equivalent course and IELTS 5.5.
Prerequisite - Certificate III in Hospitality (Commercial Cookery)

Exit Points:

Certificate IV