Certificate IV in Commercial Cookery

SIT40516 | CRICOS Course Code: 097939B

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.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Entry Requirements

There are no entry requirements for this qualification.
Learners are over 18 years of age. All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University

Course Duration

This program is delivered 20 hours /week full time study face-to-face, at GI campus and kitchen through a combination of face-to-face trainer-led classes and practical classes involving small group and individual activities.

Calendar Year: Eighty – Three (83) weeks
Academic Year: sixty – Five (65) weeks
Term breaks: 6×3 weeks
Allocated hours: 1300 contact hours

Work Placement

In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course will be up to 200 hours.

Possible job titles relevant to this qualification include:

  • Chef
  • Chef de Partie

After achieving the SIT40516 Certificate IV in Commercial Cookery, students may undertake further study to SIT50416 Diploma of Hospitality Management or other Diploma Level

Core Units 

  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP002 Plan and cost basic menus
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT006 Produce desserts
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices

Elective Units 

  • SITXHRM002 Roster staff
  • BSBSMB404 Undertake small business planning
  • BSBFIA302 Procces payroll
  • SITXCCS007 Enhance customer service experiences
  • SITXMPR004 Coordinate marketing activities
  • SITHIND002 Source and use information on the hospitality industry
  • SITXINV004 Control stock