College of Science, Technology, and Environment

CERTIFICATE IV IN COMMERCIAL COOKERY

This qualification is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE), and nationally accredited on the Fiji Qualification Framework (FQF) by the Fiji Higher Education Commission (FHEC). It is also registered on the Pacific Register of Qualifications and Standards (PRQS).

DESCRIPTION

This qualification equips graduates with food preparation skills and technical knowledge to enable them to work independently in a commercial kitchen environment. The programme covers priority industry  standards  on  safety,  hygiene,  equipment  maintenance,  menu  development,  ingredient quality,  purchasing,  storage,  food  preparation,  cost  control,  food  service, people  skills, communication,  technology  and sustainable  environmental  practices.  The practical and theoretical courses in this programme address the science, art and business principles of food preparation and service.

CAREER OPPORTUNITIES 

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include but not limited to:

  • Commis
  • Cook
  • Kitchen Hand
  • Chef de Partie
  •  
LENGTH OF PROGRAMME
Full Time 1 and half years
ELIGIBILITY/ADMISSION REQUIREMENTS 

With a current medical certificate, the student must;

  • Pass in Senate recognised Year 12/Form 6 or equivalent with English; or
  • Pass in a nationally recognized certificate level II/III qualification or equivalent from a recognized provider; or 
  • Met the University mature student admission criteria
  • Recommendation and confirmation of work experience and sponsorship of studies by employer
COURSE INFORMATION

This programme has a total of Nine (9) courses.

Course Code Course Title Semester Delivery Mode Campus Fees (FJD)
CECC31 Kitchen Ergonomics   1 & 2 Face to face Laucala/Nadi $835
CECC32 Cookery Methods & Skills I 1 & 2 Face to face Laucala/Nadi $835 
CECC33 Cookery Methods & Skills II           1 & 2 Face to face Laucala/Nadi $835
CECC34 Technology, Menu Planning & Stock Control 1 & 2 Face to Face Laucala/Nadi $835
CECC35 Commercial Cookery Practicum   1 & 2 Face to face Laucala/Nadi $835
CECC41 Pacific Rim Cuisine             1 & 2 Face to face Laucala/Nadi $1,175
CECC42 International Cuisine        1 & 2 Face to face Laucala/Nadi $1,175
CECC43 Kitchen Menus & Budgets             1 & 2 Face to face Laucala/Nadi $850
CECC44 Kitchen Teams & Leadership 1 & 2 Face to face Laucala/Nadi $850

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EOI 2020