SIT40516 Certificate IV in Commercial Cookery
 /  SIT40516 Certificate IV in Commercial Cookery
SIT40516 Certificate IV in Commercial Cookery

Course Description:

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. To gain the SIT40516 – Certificate IV in Commercial Cookery a successful assessment outcome for the 33 units (26 Core and 7 Electives) must be achieved.

CRICOS Code 093973K
National Code: SIT40516
Units: 33 units (26 core, and 7 electives)
Location: 10 Blissington Street, Springvale Vic 3171
Delivery Mode: Face to face; classroom. Assessment methods will be gathered by way of written tests and practical observation.
Duration: – This course will be delivered over a period 78 weeks
– Theory & Practical Face to Face Delivery – 1180 Hours = 20 hours per week x 59 weeks, with 19 weeks of break.
– Work Based Training – 192 hours – This will be run in conjunction with face to face delivery.
Assessment: Methods for assessment include written Q&A, observations or projects
Prior experience: RPL & Credit Transfer is available
Career Opportunities: Students who complete this course will have skills to apply knowledge, practical skills and experience in cooking across a range of enterprise and industry contexts and may perform job roles in kitchen services for the personal output and work of others.


There are no pre-requisites for this course.

Entry Requirements:

You are required to undertake a pre-training review process to determine if you are suitable for this course.

Recognition of Prior Learning and Credit Transfer:

Recognition of Prior Learning (RPL) and Credit Transfer (CT) is the learner’s opportunity to have their prior skills and/ or competencies recognised. These skills and competencies may relate to units you will undertake as part of this course, and as a result, can exempt you from studying – Please talk to our Administration Staff for further assistance.

Course Requirement
SIT-Tourism,Travel and Hospitality Training Package (Release 1.0-1.1)
A successful completion of 33 units (26 core, and 7 electives) is required to achieve this qualification.


Code Description
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITXFSA002 Participate in safe food handling practices
SITHCCC005 Prepare dishes using basic methods of cookery
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITXINV002 Maintain the quality of perishable items
SITHKOP002 Plan and cost basic menus
SITHCCC020 Work effectively as a Cook
SITHCCC013 Prepare seafood dishes
SITHCCC012 Prepare poultry dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHPAT006 Produce Desserts
SITHCCC019 Produce Cakes, pastries and breads
SITXHRM001 Coach others in job skills
SITHKOP005 Coordinate Cooking Operations
BSBDIV501 Manage diversity in the workplace
SITXCOM005 Manage Conflict
SITHKOP004 Develop menus for special dietary requirements
SITXHRM003 Lead and Manage People
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN003 Manage finances within a budget
SITXWHS001 Participate in safe work practices
SITHKOP001 Clean kitchen premises and equipment
SITHCCC002 Prepare Simple Dishes
BSBWOR203 Work effectively with others
BSBSUS201 Participate in environmentally sustainable work practices
HLTAID003 Provide First Aid
SITHCCC015 Produce and serve foods for buffet

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