Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery

National Course Code: SIT40516

Duration: 64 weeks

Intake: Monthly

Course Info

The Certificate IV in Commercial Cookery is designed for learners who want to start a career as a Senior Chef
or Chef de Cuisine and offers advanced skills in the areas of; kitchen supervision, advanced food preparation
and cookery. This includes staff supervision skills, stock control processes, financial management and
advanced catering control. 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 is suitable for an Australian Apprenticeship pathway. It also provides a pathway to work in
various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Entry Requirements

  • 18 years or older
  • Satisfactorily completed Year 11 and Preferably Year 12 or equivalent
  • IELTS 5.5 or upper intermediate level ELICOS
  • Must meet Student Visa requirements

  • Have completed the Certificate III in Commercial Cookery

Units of Competency

CORE UNITS 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 appetisers and salads SITHCCC007 - Prepare stocks, sauces and soups SITHCCC008 - Prepare vegetable, fruit, eggs 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 SITXCOM005 - Manage conflict 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 ELECTIVE UNITS BSBSUS201 - Participate in environmentally sustainable work practices
BSBWOR203 - Work effectively with others
SITHKOP001 - Clean kitchen premises and equipment
SITXWHS001 - Participate in safe work practices
BSBCMM201 - Communicate in the workplace
SITHCCC017 - Handle and serve cheese
SITXINV001 - Receive and store stock

Employment Opportunities

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
  • Chef de partie