Course Code: SIT40516

Certificate IV in Commercial Cookery

CRICOS Course Code: 091531G


Theory Classes:

Level 16, 190 Queen Street,
Melbourne Victoria 3000

Practical Kitchen training:

54-56 La Trobe Street,
Melbourne VIC 3000


The course comprises of 52 weeks (40 study weeks + 12 holiday weeks)

Delivery Mode

Face to Face Class room delivery. Students are required to do 240 hours work based training.Practical Training in PAX simulated Kitchens.

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills.

Upon completion of the course they will have a sound knowledge of kitchen operations together with 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.

    • English Proficiency - Completed (IELTS/PTE/OTE) OR two years or more study in Australia
    • Language, Literacy and Numeracy Requirement - Learners take PAX language, literacy and numeracy assessment before the course to identify if any LLN support is required during the course.
    • The student is an international student who is not on ‘Student Visa’.
    • Other Requirements
      • Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training
      • Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork

Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.

The 240 hours of Work based training will be in commercial kitchen facility.

Assessments comprise of written assignments and project works, case studies and practical demonstration.

To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed:

  • 26 Core units
  • 7 Elective units
Core Units
BSBDIV501Manage diversity in the workplace
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHCCC001Use food preparation equipment *
SITHCCC005Prepare dishes using basic methods of cookery *
SITHCCC006Prepare appetisers and salads *
SITHCCC007Prepare stocks, sauces and soups *
SITHCCC012Prepare poultry dishes *
SITHCCC013Prepare seafood dishes *
SITHCCC014Prepare meat dishes *
SITHCCC018Prepare food to meet special dietary requirements *
SITHCCC019Produce cakes, pastries and breads *
SITHCCC020Work effectively as a cook *
SITHKOP002Plan and cost basic menus
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations *
SITHPAT006Produce desserts *
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXHRM003Lead and manage people
SITXINV002Maintain the quality of perishable items
SITXMGT001Monitor work operations
SITXWHS003Implement and monitor work health and safety practices
Elective Unit(s)
SITHIND002Source and use information on the hospitality industry
SITXCCS006Provide service to customers
SITXCCS007Enhance the customer service experience
SITXFIN002Interpret financial information
SITXHRM002Roster staff
SITXINV001Receive and store stock
SITXWHS001Participate in safe work practices


* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety