Certificate IV in Commercial Cookery

Cricos Course Code 099381G
RTO No 41030
ABN 36 165 356 141
Cricos code 03468F
For More Details –

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 provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors

There are no training package entry requirements for this qualification

⇒ Student must be 18 years of age or turning 18 years of age prior to the initial course commencement.

⇒ Those undertaking this program must have completed Year 10 or Equivalent qualification or be able to demonstrate equivalent competency.

⇒ If one of the following applies, you do not need to provide evidence of an English test score with your visa application.

» You have completed at least five years’ study in one or more of the following countries – Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland

» You are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland

» In the two years before applying for the student visa, you completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.

» Where required, the minimum requirement for evidence of English test scores are 5.5 IELTS or Equivalent in a recognised English assessment.

The anticipated time to complete the course is 78 Weeks, comprising of:
52 Weeks of Classroom/Workshop based training
18 Weeks (360 HOURS) Vocational Placement
8 Weeks of academic review/break
*Academic break times are indicative and are subject to change

As a part of this course, Vocational placement there is a minimum of 60 complete service periods that must be completed by the student which must include breakfast, lunch, dinner and special function service

Classroom / face to face

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.

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

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 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 an outstanding debt.

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
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
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
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stock, sauces and soups
SITHCCC008 – Prepare vegetables, fruit, egg and
SITXWHS003 – Implement and monitor work health and
SITXFIN003 – Manage finances within a budget
BSBSUS401 – Implement and monitor environmentally
BSBDIV501 – Manage diversity in workplace
SITXCOM005 – Manage conflict

Tuition Fee Contact the relevant campus for further information
Admission Fee
Material Fee

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