SIT40516 Certificate IV in Commercial Cookery

The Certificate IV in Commercial Cookery 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 kitchen within a large hotel, or own and operate their own small hotel/motel.

The program is designed to provide the knowledge, skills and experience to successfully undertake their desired job in the hospitality sector, domestically and internationally.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

33 units are required for award of this qualification including: 26 core units & 7 elective units.

Entry Requirements

  • Age 18+
  • IELTS 5.5 or equivalent English proficiency
  • Completed Year 10 high school, or equivalent

Course Duration

92 weeks (73 study weeks, 19 holiday weeks).

Course Features





Skill Level

Year 10




SITXFSA001 – Use Hygiene practices for food safety must be completed prior delivery of units with *

Unit 1.1:   BSBDIV501 Manage Diversity in the workplace

Unit 1.2:   BSBSUS401 Implement and monitor environmentally sustainable work practices

Unit 1.3:   SITHCCC001 Use food preparation equipment*

Unit 1.4: SITHCCC005 Prepare dishes using basic methods of cookery*

Unit 1.5: SITHCCC006 Prepare appetisers and salads*

Unit 1.6:  SITHCCC007 Prepare stocks, sauces and soups*

Unit 1.7: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*

Unit 1.8: SITHCCC012 Prepare poultry dishes*

Unit 1.9: SITHCCC013 Prepare seafood dishes*

Unit 1.10: SITHCCC014 Prepare meat dishes*

Unit 1.11: SITHCCC018 Prepare food to meet special dietary requirements*

Unit 1.12: SITHCCC019 Produce cakes, pastries and breads*

Unit 1.13: SITHCCC020 Work effectively as a cook*

Unit 1.14: SITHKOP002 Plan and cost basic menus*

Unit 1.15: SITHKOP004 Develop menus for special dietary requirements

Unit 1.16: SITHKOP005 Coordinate cooking operations*

Unit 1.17: SITHPAT006 Produce desserts*

Unit 1.18: SITXCOM005 Manage conflict

Unit 1.19: SITXFIN003 Manage finances within a budget

Unit 1.20: SITXFSA001 Use hygienic practices for food safety

Unit 1.21: SITXFSA002 Participate in safe food handling practices

Unit 1.22: SITXHRM001 Coach others in job skills

Unit 1.23: SITXHRM003 Lead and manage people

Unit 1.24: SITXINV002 Maintain the quality of perishable items*

Unit 1.25: SITXMGT001 Monitor work operations

Unit 1.26: SITXWHS003 Implement and monitor work health and safety practices

Unit 2.1: SITXCCS006 Provide service to customers

Unit 2.2: BSBFIA401 Prepare financial reports

Unit 2.3: SITXFIN002 Interpret financial information

Unit 2.4: SITXFSA004 Develop and implement a food safety program

Unit 2.5: SITXHRM002 Roster staff    

Unit 2.6: TAEDEL301 Provide work skill instruction

Unit 2.7: TAEDEL404 Mentor in the workplace

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