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.
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- Applicants must complete the PAX LLN test
Teaching 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.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
Pathways from the qualification
After achieving Certificate IV in Commercial Cookery, individuals could progress to Diploma of Hospitality Management qualification.
Employment pathways from the Qualification
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles include
- Chef de partie
To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed:
- 26 core units
- 7 elective units
|UNIT CODE||UNIT NAME|
|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 appetizers 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 *|
|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|
|SITHIND002||Source and use information on the hospitality industry|
|SITXCCS006||Provide service to customers|
|SITXCCS007||Enhance the customer service experience|
|SITXFIN002||Interpret financial information|
|SITXINV001||Receive and store stock|
|SITXWHS001||Participate in safe work practices|
* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety