Certificate IV in Commercial Cookery

With AIAS, you will gain hands on culinary experience in the preparation of sandwiches, appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.

Course Requirements

To be awarded a Certificate IV in Commercial Cookery, competency must be achieved in thirty-three(33) units. Elective subjects selected will provide students with a thorough and balanced qualification, preparing them for entry into commercial kitchens. Students are required to complete practical placement in the workplace.  These work shifts will be determined by your placement provider, and these can include early mornings or late nights, any day of the week, including public holidays. AIAS may be able to assist in arranging suitable placements.

Completing placement is compulsory, and you will be expected to manage family and work commitments in order to complete your shifts. You are required to complete at least 240 hours of placement to satisfy this component of your qualification.

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