Commercial Cookery Certificate IV
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Focus is in given to developing key skills in the areas of developing menus for special dietary needs, staff management, co-ordinate daily kitchen production operations and financial management of production costs.
Individuals with this qualification may have titles including chef or chef de partie.
The Certificate IV in Commercial Cookery requires the completion of 33 units competency including 26 core units and 7 electives.
Qualification Awarding Body
Qualification is awarded by our partner institution Australian National Institute of Business and Technology (ANIBT) based in Melbourne, Australia, ANIBT is one of the leading Hospitality Training provider in Australia.
How to Apply?
Tell us a little about yourself and we’ll help with the rest.
After you submit your inquiry, an admissions representative will contact you and will help you to complete the process.