+60142521561
Certificate IV in Commercial Cookery
Course overview
| Qualification | Certificate |
| Study mode | Full-time |
| Duration | 78 weeks |
| Intakes | January, March, May, August, October |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | RM 45,518 |
Advertisement
Admissions
Intakes
Fees
Tuition
- Data not available
- Local students
- RM 45,518
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- Completion of Australian Year 11 or equivalent
- Intermediate Level of English
- IELTS Test Score of 5.0
Other Recognised English Language tests such as:
- TOEFL iBT Test Score of 35
- PTE Academic Test Score of 36
- Cambridge English: Advanced (CAE) Test Score of 41
- OET Pass Grade
- TOEFL PBT Test Score of 500
Curriculum
- Manage diversity in the workplace
- Implement and monitor environmentally sustainable work practices
- Produce simple work processed documents
- Create and use spreadsheets
- Implement and monitor work health and safety practices
- Manage conflict
- Lead and manage people
- Manage finances within a budget
- Monitor work operations
- Plan catering for events or functions
- Plan and display buffets
- Develop menus for special dietary requirements
- Coordinate cooking operations
- Produce Asian cooked dishes
- Use hygienic practices for food safety**
- Apply first aid**
- Prepare food to meet special dietary requirements**
- Produce appetisers and salads**
- Produce cakes, pastries and breads**
- Produce dishes using basic methods of cookery**
- Produce meat dishes**
- Produce poultry dishes**
- Produce seafood dishes**
- Produce stocks, sauces and soups**
- Produce vegetable, fruit, egg and farinaceous dishes**
- Coach others in job skills**
- Maintain the quality of perishable supplies**
- Participate in safe food handling practices**
- Plan and cost basic menus**
- Produce desserts**
- Use food preparation equipment**
- Work effectively as a cook**
- Provide service to customers**
Note: **Units that are delivered at Certificate III level