SIT40516 – Certificate IV Commercial Cookery

Cricos Course Code: 099381G

RTO No: 41030

ABN: 36165356141

Cricos Code: 03468F

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What is the Qualification About?

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.

Qualification Entry Requirements

There are no training package entry requirements for this qualification.

Macallan Entry Requirements

⇒ Students must be a minimum of 18 years of age, or turn-ing 18 years of age prior to commencement of their study.
⇒ Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN lev-el and personal competencies .
⇒ Must have obtained the SIT30816 Certificate III in Commercial Cookery.
⇒ Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.

If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
⇒ Test of English as a Foreign Language (TOEFL) –internet based test, a minimum score of 46.
⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.

Course Duration

The duration of the course is 26 Weeks, comprising of:
21 Weeks of Classroom/Kitchen based training
4 Weeks (72 hours) Vocational Placement alongside the course training*
5 Weeks of academic re-view/break**

*Vocational Placement is a part of this course, there is a minimum of 12 com-plete service periods that must be completed by the student which must include breakfast, lunch, dinner and special function service.
**Academic break times are indicative and are subject to change

Delivery And Assessment

Classroom / face to face
Kitchen Sessions
Class Simulations
Vocational / Work Placement

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.

Career Outcomes

This qualification provides a pathway to work in the hospitality industry. Possible job titles include:

Chef de partie


After completing this course, students may work in the industry or take further studies such as SIT50416 –Diploma of hospitality management.

For other relevant qualifications or explore further study options in the cookery sector please refer to

Certificate Issuance

A certificate is issued where all 33 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full.

Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalized.

Qualification Rules & Units of Competency

33 Units in Total
26 core unit + 7 elective units

The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes. Elective can be chosen according to the requirement of the student.

SITXINV001 – Receive and store stock
SITXINV003 – Purchase Goods
SITHIND002 – Source and use information on the hospitality industry
SITHCCC017 – Handle and serve cheese
SITHCCC004 – Package prepared foodstuffs
SITHCCC003 – Prepare and present sandwiches
SITXCCS006 – Provide service to customers
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
SITXMGT001 – Monitor work operations
SITHKOP002 – Plan and cost basic menu
SITHKOP005 – Coordinate cooking operations
SITXINV002 – Maintain the quality of perishable items
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC014 – Prepare meat dishes
SITHCCC019 – Prepare Cakes, pastries and breads
SITHPAT006 – Produce desserts
SITHCCC020 – Work effectively as a cook
SITHKOP004 – Develop menus for special dietary requirements
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stock, sauces and soups
SITHCCC008 – Prepare vegetables, fruit, egg and farinaceous dishes
SITXWHS003 – Implement and monitor work health and safety practices
SITXFIN003 – Manage finances within a budget
BSBSUS401 – Implement and monitor environmentally sustainable work practices
BSBDIV501 – Manage diversity in the workplace
SITXCOM005 – Manage conflict

Fees & Charges

Contact the relevant campus for further information.


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