Learn how to become a Chef in a commercial kitchen

World-Class hospitality training & education, focusing on developing industry-ready graduates in the growing global hospitality industry. 

Learn to become a Chef with HETC.

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 CRICOS 096761J SIT40516 Certificate IV in Commercial Cookery

  • Prepare appetisers and salads
  • Prepare poultry, meat & seafood dishes
  • Produce cakes, pastries and breads
  • Produce desserts
  • Coach others in job skills
  • Roster and manage staff
  • Chef
  • Chef de partie
  • Specialty Chef

HETC's Certificate IV in Commercial Cookery

The Certificate IV in Commercial Cookery prepares you for a career in Hospitality and gives you the skills and training you need to start becoming a qualified chef. This course has been designed specifically for students who are wishing to gain skills and knowledge to own and manage their own food business, be able to manage a department within a large hotel, or own and operate their own small hotel/motel. This program reflects the role of highly skilled operators who use a broad range of well-developed hospitality skills in conjunction with management skills to coordinate the operations of the industry effectively.

The Certificate IV in Commercial Cookery provides a pathway to work in any hospitality industry sector as a commercial cook who have a supervisory or team leading role in the kitchen. HETC Graduates will possess a broad range of skills within the preparation of food and the management of a kitchen workforce. 

Career Outcomes 

What can graduates expect from this qualification?

Students successfully completing this course will be able to:

This course is taught on campus, at HETC's International Hospitality Management School.

The Certificate IV Commercial Cookery is delivered over 54 weeks (12 weeks holiday).

Learning and assessment pathways have a mix of formal structured training and structured workplace experience with formative assessment activities through which the team member can acquire and demonstrate skills and knowledge from the relevant units of competency they are undertaking. Your practical skills will be performed and assessed in simulated and work placement environment.

Trainers and Assessors have flexibility (according to the requirements of the Training Package and units of competency) in selecting which techniques or tools they will use to gather sufficient evidence, in a range of contexts, to make a decision (including RPL).

Students will be required to supply their own tablet PC / Laptop for training & assessment.

Intake Dates

Training and Assessment

There are opportunities for work placement for HETC Students within internationally recognised hotel brands. These work placement opportunities will provide students with exposure to a real-world environment allowing them to practice the skills and education they obtained at HETC. HETC holds the required public liability, professional indemnity and voluntary Workers’ Cover Insurance to cover all on-the-job training and assessment activities for students to meet the requirements of this qualification. Some units includes mandatory work placements of a minimum of 48 complete service periods (shifts) of work placement.

The Certificate IV in Commercial Cookery consists of 33 units: Click to see the full list of units.

Course Units

Entry Requirements

Certificate IV in Commercial Cookery Information

Students must be:

  •  16 years or older
  •  Completed schooling 10
  •  IELTS: 5.0, no subscore lower than 4.5 

If you do not meet the minimum level of English language proficiency, you can complete our online Entry Test to determine your suitability to the course.

Work Placement

Course Duration

Ask HETC for the list of upcoming intake dates
Maximum 15 students per class, 100 students per intake.

International Students

This course is designed for students looking to start a career in the Hospitality Industry as a Commercial Chef. The unit selection covers various food preparation activities, management of staff, accomodation and customer service.

Certificate IV in Commercial Cookery Course Fees

Tuition Fee     $10,000 (Fee For Service)

(including Enrolment & Material Fee)

Ready to start making the steps towards your new hospitality career? 

Simply fill in the following form and our team will help you start studying the Certificate IV in Commercial Cookery at HETC.

By submitting this form, you AGREE you are happy for HETC to contact you regarding your course of interest, and permit HETC to discuss with you additional goods and services as listed on our website in order to best match your needs

HETC asked key players in the global hospitality industry what they thought about our innovative approach to training and education. We work with global brands to deliver hospitality courses that provide students with the right training for a successful future career in the industry.

Neeraj Chadha

Multi Property Vice President Australia & GM Surfers Paradise Marriott


Subtitle Versions

- What Industry Leaders and Influencers think of HETC -

"We would hire HETC graduates, in fact, we would like an arrangement to ensure we have first access to your students"

"HETC are doing it professionally and I think they have a great future"

Militsa Antonova

Marketing Executive - Surfers Paradise Marriott

"A program like this is going to deliver what we need, that being highly skilled and well-trained people who can actually fulfil the industry requirements for the future"

"I'm very excited about HETC entering the Gold Coast...particularly that their focus is on Hospitality"

Start Studying at HETC

Andreas Pilz

Managing Director

UHL Hospitality

- Meet the Industry Leader's Video Series-

Martin Winter


Gold Coast Tourism Corporation

HETC International Hospitality Management School & Industry Leaders

Ray Stevens MP

Member of Parliament

State Member for Mermaid Beach

Barry Robinson

President & MD

Wyndham Hotel Group Asia Pacific

Quotes taken from video 'HETC International Hospitality School & Industry Leaders'

HETC Gold Coast Campus

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