Start building today!
Experience the Find the courses and unlock the true potential
78 weeks
Face to face
Quarterly – January, April, July, October
Course Overview
Where You Can Study
Melbourne
178-180 Victoria St, RICHMOND, VIC 3121
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Coach others in job skills
Elective unit
Receive, store and maintain stock
Core unit
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit
Prepare appetisers and salads
Core unit
Prepare Asian salads
Elective unit
Prepare specialised food items
Elective unit
Prepare stocks, sauces and soups
Core unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit
Prepare vegetarian and vegan dishes
Core unit
Prepare poultry dishes
Core unit
Prepare meat dishes
Core unit
Prepare seafood dishes
Core unit
Produce cakes, pastries and breads
Core unit
Produce desserts
Core unit
Prepare food to meet special dietary requirements
Core unit
Plan and cost recipes
Core unit
Prepare and serve cheese
Elective unit
Produce and serve food for buffets
Elective unit
Participate in sustainable work practices
Elective unit
Work effectively as a cook
Core unit
Manage conflict
Core unit
Roster staff
Core unit
Develop recipes for special dietary requirements
Core unit
Plan cooking operations
Core unit
Design and cost menus
Core unit
Develop and implement a food safety program
Core unit
Manage finances within a budget
Core unit
Monitor work operations
Core unit
Lead and manage people
Core unit
Implement and monitor work health and safety practices
Core unit
Common Questions
The course fee is $15,000 for 1.5 years, which includes $10,000 for the Certificate III units and $5,000 for the Certificate IV units. There is also a material fee of $1,200 (including $1,000 for Certificate III and $200 for Certificate IV).
In order to attain the qualification, you will complete thirty-three (33) units including twenty-seven (27) core units and six (6) elective units. This qualification follows on from the Certificate III in Commercial Cookery, where you would have completed 25 of the 33 units.
Yes, as part of the course, students are required to complete 48 occasions of Work-based Training for the Certificate III in Commercial Cookery component and 12 occasions for the Certificate IV in Kitchen Management component. Lyons Education Group will assist you in finding a suitable venue to complete your Work-based Training.
Applicants must demonstrate English proficiency through one of the following: IELTS with an overall score of 5.5 or better, TOEFL with an overall score of 5.5 or better, Pearson (PTE Academic) with an overall score of 42 or better, or Cambridge English Advanced (CAE) or Proficiency (CPE) with a score of 162 or above.
On completion of the Certificate IV in Kitchen Management, students may pursue the Diploma of Hospitality Management (Commercial Cookery Pathway) at Lyons College or other CRICOS registered training organisations.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
