Who is this course designed for?

Our nationally recognised Certificate IV in Commercial Cookery provides comprehensive training in cookery with emphasis in supervisory or team leading roles in the kitchen.

This qualification aims individuals who want to develop their management skills and develop knowledge and understanding of management in the hospitality industry. Apprentices will learn from kitchen management to team and finance management.
This is an apprenticeship which provides you with hands-on, practical training and theoretical aspects of commercial cookery and it will enable you to take a leadership role within an establishment.

Upon successful completion of the apprenticeship, candidates may further their studies with a Diploma or follow a pathway to work as a qualified cook, commie chef, kitchen manager or run their own hospitality business.

Entry Requirements

Applicants must:

  • Be 18 years or over
  • Be sufficiently proficient in English (read, write and speak) to be able to work successfully in a highly regulated environment
  • Have satisfactorily completed a minimum of year 12 or equivalent

Pre Training Review (PTR)

A pre training interview would be conducted with the applicant by a Frontier representative. This interview will help us identify your prior experience, existing knowledge, skills and suitability for the course. Pre Training Review will be valuable in determining additional support and/or reasonable adjustment required for you to successfully complete the course.

Language, Literacy & Numeracy

Applicants must undertake a language, literacy and numeracy assessment during their induction session prior to beginning the qualification. Results will be assessed on an individual level by the assessor.

Depending upon the level of support required for the language, literacy or numeracy an alternative training and assessment methods may be used or the learners will be recommended to pursue Foundation Skills program, which will help them fulfil the LLN gap and achieve the qualification.