Certificate in Advanced Cookery (Level 4)

About the Programme

The Certificate in Advanced Cookery (Level 4) provides an advanced level of knowledge of the practical and theoretical aspects of food preparation and service in the hospitality industry. The programme will include some evening classes.

Offered by

Faculty of Consumer Services - School of Culinary and Hospitality Studies

Entry Requirements

Applicants must meet the following entry requirements  

• Successfully completed the National Certificate in Hospitality (Basic Cookery - Level 3) or equivalent 
  OR
• Completed at least 1000 hours of relevant industry experience which is supported by a CV and referees. 
• Have English language competence to undertake this programme which is taught and assessed in English.  Any applicants whose first language is not English may be required to provide evidence of an overall IELTS (Academic) band score of 5.5 (with no score below 5.5) or equivalent 
• Be physically capable of completing the practical aspects of the programme. 
• Applicants must be able to demonstrate the motivation to work in a hospitality setting. This will be assessed through an interview.

Cost

$3,573

International Student Fees

$9,350 per semester (additional costs up to $1,000)

Programme Summary

The Certificate in Advanced Cookery (Level 4) consists of the following five courses:

Workplace First Aid
The purpose of this course is to prepare students with the knowledge and skill to manage first aid emergency situations safely in the workplace.

Food Safety and Basic Nutrition
Work in a commercial kitchen with a control plan in place and to establish a basic understanding of nutritional principals and applications in a commercial kitchen.

Advanced Menu Production: Pastry, Dough, Fish, Sauces
Work in a commercial kitchen to prepare and cook a
complex menu, applying techniques used in the production of pastry, dough, fish and sauce items.

Advanced Menu Production: Soups, Meat and Eggs
Work in a commercial kitchen to prepare and cook a complex menu, applying techniques used in the production of soups, meat and eggs.

Advanced Menu Production: Pasta, Shell Fish and Poultry
Work in a commercial kitchen to prepare and cook a complex menu, applying techniques used in the production of pasta, shellfish and poultry.

Courses

Additional Qualifications

Credits towards the National Certificate in Hospitality (Professional Cookery) (Level 4).
City & Guilds Certificate in Food Preparation and Cooking (7065). Additional fees may apply

Further Training or Study

MIT Diploma in Culinary Practice
City & Guilds Diploma in Food Preparation and Cooking <Culinary Arts) (7065)
National Certificate in Hospitality (Professional Cookery) (Level 4)

Career Opportunities

There are excellent career opportunities, both full and part-time for qualified staff in hotels, kitchens, restaurants, fast food outlets, delicatessens, clubs and commercial catering. For higher positions, we recommend students continue their study in the MIT Diploma in Culinary Practice.

Apply here now!