Certificate IV in Commercial Cookery (1600+ Hrs)
The course incorporates most of the core units of Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery builds on the skills and knowledge gained through these units.
The Certificate IV in Commercial Cookery reflects the role of an individual who has a supervisory role within the commercial kitchen, such as a chef de partie (chef). During this course you will gain skills and knowledge in management, ¬finance, marketing and team leadership. This will allow you to be able to take a more senior role within the kitchen team.
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.
Practical placement is a compulsory component of this course in order to achieve your qualification. PHCA arranges the practical placement for its students in one of the Star Hotels in Kathmandu.
The student has to be a +2 Graduate or equivalent. Student must be at least 18 years of age.
We provide 100% job assistance to our students. We have currently, been successfully providing job placements in Australia and Middle East Countries.
-
CATERER (SMALL BUSINESS)
-
CATERING SUPERVISOR
-
CHEF DE PARTIE (LARGE HOTEL)
- CHEF (SMALL RESTAURANT OR CAFE)
| Where | Training is conducted in our college which is equipped to meet industry standards at Setopool, Maitidevi, Kathmandu |
| Duration | 1600+ hours which includes 10+ months of training in PHCA premises and at least 3 months of internship in Star Hotels within Kathmandu Valley. |
| Method of Delivery | A mixture of structured classroom and practical commercial kitchen based training. Other methods of delivery used are but not limited to activities, lectures, excursions, guest lectures and computer based interactive learning. |
| Assessments | Assessments are combination of observation, discussion, written assignments, tests, practical observation in the commercial kitchen. Students are required to attend tests and practical assessments in the kitchen when scheduled. |
| When | June/July Intake 2018 November/ December Intake 2018 |
Please contact the college to receive an indicative price and your suitable payment options for this course.
33 units must be completed
- 26 core units
- 7 Elective units
| TITLE | CORE | ELECTIVE |
|---|---|---|
| Use food preparation equipment | * | |
| Produce dishes using basic methods of cookery | * | |
| Produce appetizers and salads | * | |
| Produce stocks, sauces and soups | * | |
| Produce vegetable, fruit, egg and farinaceous dishes | * | |
| Produce poultry dishes | * | |
| Produce seafood dishes | * | |
| Produce meat dishes | * | |
| Prepare food to meet special dietary requirements | * | |
| Produce cakes, pastries and breads | * | |
| Work effectively as a cook | * | |
| Plan and cost basic menus | * | |
| Produce desserts | * | |
| Use hygiene practices for food safety | * | |
| Participate in safe food handling practices | * | |
| Coach others in job skills | * | |
| Maintain the quality of perishable supplies | * | |
| Manage diversity in workplace | * | |
| Implement and monitor environmentally sustainable work practices | * | |
| Develop menus for special dietary requirements | * | |
| Coordinate cooking operations | * | |
| Manage Conflict | * | |
| Manage finances within a budget | * | |
| Lead and manage people | * | |
| Monitor work operations | * | |
| Implement and monitor work health and safety practices | * | |
| Participate in environmentally sustainable work practices | * | |
| Work effectively with others | * | |
| Clean kitchen premises and equipment | * | |
| Communicate in the workplace | * | |
| Receive and store stock | * | |
| Prepare and present sandwiches | * | |
| Use cookery skills effectively | * |
SALARY OFFERED FOR KITCHEN POSITIONS?
Please refer to the data below
Please note that the figures below are indicative based on client research and candidate survey and the company in no way claims the accuracy of the below average figures:
NEPAL
The salary offered differs completely depending on the property and the kind of hotel based on star hotel ratings.
Have a look below at the table to have an idea of average salaries for key roles in kitchen in the Hospitality industry in Nepal. Salaries are on monthly basis in the table below.
AUSTRALIA
Chef occupation is currently on the Australian Skilled Occupation List (excludes positions in fast food or takeaway food service).
Have a look below at the table to have an idea of average salaries for key roles in kitchen in the Hospitality industry in Australia. Salaries are annual unless otherwise stated.
UNITED ARAB EMIRATES
The salary offered differs depending on property and location in Dubai, UAE.
The salaries are tax-free and most of the properties provide free accommodation, food, transportation, medical insurance and service charges on top of the fixed salary. Along with this most of the hotel provides service charge in addition to basic salary. This depends upon the business of the particular hotel.
Have a look below at the table to have an idea of average salaries for key roles in kitchen in the Hospitality industry in Dubai. Salaries are on a monthly basis in the table below:
Course Enquiry
This form is only for course enquiries. If you would like to apply or require further application information, please visit our admission page.
