SIT40516 Certificate IV in Commercial Cookery

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.

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

COURSE INFO FOR INTERNATIONAL STUDENTS

SIT40516 Certificate 4 in Commercial Cookery

The SERO Institute SIT40516 Certificate IV in Commercial Cookery course runs over 92 weeks, split into 73 study weeks and 19 holiday weeks. The age requirement to undertake this course is 18+ and you must have an International English Language Testing System (IELTS) score of 5.5 or an equivalent English proficiency, along with having completed year 10 or the equivalent. 

Our Cert 4 in Commercial Cookery will give you the proper skills and techniques to enable you to work successfully within the hospitality sector as a commercial cook, whether it’s in a restaurant kitchen, food outlet, or hotels. This program provides students with real-world industry experience in a kitchen setting and is delivered by industry-leading professionals. Our students will learn to prepare seafood, poultry, and pastry dishes, as well as acquiring proper management skills such as rostering staff and preparing/managing budgets.

Where Will This Course Take Me?

For those who have a strong interest in cooking, management and/or owning your own food business, our SIT40516 Certificate IV in Commercial Cooking can take you above and beyond. The experience and qualifications you will gain from successfully completing this course will give you the proper tools to work at a supervisory level, gaining hands-on culinary experience, to become a chef or chef de partie.

Our cookery courses for international students can also create an avenue for permanent and/or temporary residency for students who are wanting to continue their career in cooking or management within Australia.

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

Units

33

Language

English

Skill Level

Year 10

Assessments

Yes

Units

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

Visa Pathways

Permanent/Temporary Residency

Upon successfully completing our Certificate 4 in Commercial Cookery course, students will have the ability to remain in Australia depending on their skills and potential place of work. Students may be nominated by an employer as per the Employer Nomination Scheme visa, allowing an individual to live and work in Australia on a permanent basis.

If your occupation is part of the skilled list as per the Department of Home Affairs, you may be eligible for the Skilled Nominated visa, giving you the opportunity to live and work in Australia as a permanent residence. To be successful, you must undertake a suitable skills assessment, satisfy the points test, and be invited to apply for the visa.

Jump start your career in commercial cookery with SERO Institute

SERO Institute is passionate about training students to a standard that allows them to propel their career with the correct knowledge and industry-leading skills. Our team aims to provide experience within the cooking industry and will work alongside our students to provide the proper tools and practical applications that can then be transferred to real-world working environments.

If you are an international student and you’re looking to manage or own your own food business or kitchen, apply now or fill in our contact form to begin the enrolment process.

COURSE INFO FOR DOMESTIC STUDENTS

Course Fees

  • $5 Concessional+
  • $10 Non-Concessional+
  • FFS Price**

For a breakdown of the applicable fees, please see our Schedule of Fees.

+ QLD Government funded pricing only. For further information, please click here.

**Please enquire for FFS pricing

Course Duration & Method of Delivery​

At SERO Institute we work with individuals and companies to offer a range of flexible delivery options. Delivered direct to you through our online learning system, via workbooks, in workshops or in a classroom this course is nationally recognised and fully supported by a dedicated trainer.

This course will be delivered and assessed in 62-93 weeks, depending on delivery.

Entry Requirements

The are no pre-requisites for entry into this course however, candidates are required to complete a Language, Literacy and Numeracy Assessment at application for admission which is used to determine the level of support (if any) that may be required or adjustment needed to the training plan on enrolment.

Vocational Placement

48 Shifts in industry required.

Course Features

Units

33

Language

English

Skill Level

Entry

Assessments

Yes

Units

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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