Certificate IV in Commercial Cookery

Communication Skills
Cookery Fundamentals
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Shortest full-time duration

1 year and 6 months


available campuses:



Commercial Cookery programs at William Angliss Institute cover a wide range of content from introductory knife skills, produce dishes using basic methods of cookery, preparing stocks, soups and sauces, preparation and cooking of seafood, poultry, meat, cakes, pastries, breads and desserts. Further complex areas of study include plan and cost basic menus, prepare food to meet special dietary requirements and food safety compliance. The focus of the programs is on the development of practical skills in state-of-the-art kitchens where students will learn speciality subjects such as Produce and serve food for buffets and cooking specialised food items. Theory subjects will include occupational health and safety, and hygiene and food safety regulations, which are incorporated into day-to-day training. The Certificate IV in Commercial Cookery, in particular, allows students to gain a firm understanding of the management of the kitchen environment.
Graduate career opportunities

The type of careers this qualification leads to may include Qualified cook, Commis chef, Demi chef, Chef de partie, Head chef, Sous chef, Executive sous chef, Executive chef

Additional information

Certificate IV in Commercial Cookery is offered only at the City Campus. Part-time approach only offered for Certificate III in Commercial Cookery at the City Campus

Course fees

Information about course fees for this course is available from here.

Scholarships available

Information about scholarships for this course is available here.


Students are eligible to articulate into Certificate IV in Commercial Cookery upon completion of Certificate III in Commercial Cookery.

Pathways exist from the Certificate IV in Commercial Cookery into the Diploma and Advanced Diploma of Hospitality with academic credits of up to 6 months available.

Accredited code

SIT30816 - Certificate III in Commercial Cookery

SIT40516 - Certificate IV in Commercial Cookery