Commercial Cookery Courses

Certificate IV in Hospitality (Commercial Cookery)

National Code: THH41302
Cricos Code: 058571G

This course could be the fast track to running your own restaurant. Retaining a practical focus, AMI’s Certificate IV in Hospitality is laden with lessons on managing a commercial kitchen.

Objectives
This course builds on the Certificate III in Hospitality (Commercial Cookery) by providing students with more advanced supervisory skills. Students will also develop human resource, communication, customer service, marketing, sales and team development skills.

Certificate IV introduces catering control and features key units on leadership, finance and maintaining a safe and harmonious workplace.

A pathway to autonomy and variety in your work life, this course develops those practical, theoretical and people skills vital to operating a modern, dynamic business in the hospitality sector.

Length of course
This course takes 78 weeks (including holidays) to complete.

Students must have completed Certificate III in Hospitality (Commercial Cookery) before undertaking this course.

^ back to top

Course Structure

Unit Code	Unit of Competence
THHCOR01B	Work with colleagues and customers
THHCOR02B	Work in a socially diverse environment
THHCOR03B	Follow health, safety and security procedures
THHHCO01B	Develop and update hospitality industry knowledge
THHGHS01B	Follow workplace hygiene procedures
THHGGA01B	Communicate on the telephone
THHGCS02B	Promote products and services to customers
THHGCS03B	Deal with conflict situations
THHGTR01B	Coach others in job skills
THHBKA01B	Organise and prepare food
THHBKA02B	Present food
THHBKA03B	Receive and store kitchen supplies
THHBKA04B	Clean and maintain kitchen premises
THHBCC01B	Use basic methods of cookery
THHCCH01A	Prepare, cook and serve food (holistic unit)
THHBCC02B	Prepare sandwiches
THHBCC03B	Prepare stocks, sauces and soups
THHBCC04B	Prepare vegetables, eggs and farinaceous dishes
THHBCC05B	Prepare and cook poultry and game
THHBCC06B	Prepare and cook seafood
THHBCC07B	Select, prepare and cook meat
THHBCC08B	Prepare hot and cold desserts
THHBCC09B	Prepare pastry, cakes and yeast goods
THHBCC10B	Plan and prepare food for buffets
THHBCC11B	Implement food safety procedures
THHBCAT01B	Prepare foods according to dietary and cultural needs
THHBCC13A	Plan and control menu-based catering
THHCCH02A	Prepare, cook and serve food for menus (holistic unit)
THHS2CC1B	Monitor catering revenue and costs
THHS2CC2B	Establish and maintain quality control
THHS2CC3B	Develop a food safety program

Unit Code	Unit of Competence
THHS2CC1B	Monitor catering revenue and costs
THHGGA07B	Control & order stock
THHGLE01B	Monitor work operations
THHGLE02B	Implement workplace health, safety & security procedures
THHGLE08B	Lead and manage people
THHGFA06A	Interpret financial information

^ back to top