SIT40516 Certificate IV in Commercial Cookery

This course is designed for anyone wishing to become a chef.

Course Structure

Students must successfully complete 33 units of competency, 26 core and 7 electives.

Cluster 1 Hygiene and Safety

SITHKOP001 Clean kitchen premises and equipment
SITXWHS002 Identify hazards, assess and control safety risks
SITXINV002 Maintain the quality of perishable items
SITXFSA002 Participate in safe food handling practices
SITXFSA001 Use hygienic practices for food safety

Cluster 2 Foundations of Cookery

SITHCCC006 Prepare appetisers and salads
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC001 Use food preparation equipment

Cluster 3 Workplace Professionalism

SITXHRM001 Coach others in job skills
SITXCOM005 Manage conflict

Cluster 4 Advanced Cookery

SITHCCC014 Prepare meat dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC020 Work effectively as a cook

Cluster 5 Pastries, Cakes, Desserts

SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts

Cluster 6 Kitchen Operations

SITXINV004 Control stock
SITHKOP005 Coordinate cooking operations
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations

Cluster 7 Diet and Menus

BSBITU306 Design and produce business documents
SITHKOP004 Develop menus for special dietary requirements
SITHKOP002 Plan and cost basic menus

Cluster 8 Manage Staff

BSBITU314 Design and produce spreadsheets
SITXHRM004 Recruit, select and induct staff
SITXHRM002 Roster staff

Cluster 9 General Management

BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXWHS003 Implement and monitor work health and safety practices
BSBDIV501 Manage diversity in the workplace
SITXFIN003 Manage finances within a budget

Entry Requirements/Prerequisites

There are no prerequisites for entry to this qualification, however students without commercial cookery experience are encouraged to complete the Certificate III in Commercial Cookery first.


18 – 24 months

Pathways to Further Study

Students can progress to advanced diploma or degree level qualifications in Hospitality Management

Delivery Modes

Workplace based apprentcieship


$250 Enrolment Fee

$495 Resource Fee