This program is aimed at learners wishing to develop a career in commercial cookery or pursue higher studies in the hospitality field. This qualification provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.

This course is suitable as a pathway course for students progressing from SIT30816.

Program Structure

To attain a Certificate IV in Commercial Cookery you will need to complete:
Total number of units =33

• 26 Core Units plus
• 7 Elective Units

Units: SIT40516 Certificate IV in Commercial Cookery

BSBDIV501 - Manage diversity in the workplace - CORE

BSBSUS401 - Implement and monitor environmentally sustainable work practices - CORE

SITHCCC001 - Use food preparation equipment - CORE

SITHCCC005 - Prepare dishes using basic methods of cookery - CORE

SITHCCC006 - Prepare appetisers and salads - CORE

SITHCCC007 - Prepare stocks, sauces and soups - CORE

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes - CORE

SITHCCC012 - Prepare poultry dishes - CORE

SITHCCC013 - Prepare seafood dishes - CORE

SITHCCC014 - Prepare meat dishes - CORE

SITHCCC018 - Prepare food to meet special dietary requirements - CORE

SITHCCC019 - Produce cakes, pastries and breads - CORE

SITHCCC020 - Work effectively as a cook - CORE

SITHKOP002 - Plan and cost basic menus - CORE

SITHKOP004 - Develop menus for special dietary requirements - CORE

SITHPAT006 - Produce desserts - CORE

SITHKOP005 - Coordinate cooking operations - CORE

SITXCOM005 - Manage conflict - CORE

SITXFIN003 - Manage finances within a budget - CORE

SITXFSA001 - Use hygienic practices for food safety - CORE

SITXFSA002 - Participate in safe food handling practices - CORE

SITXHRM001 - Coach others in job skills - CORE

SITXHRM003 - Lead and manage people - CORE

SITXINV002 - Maintain the quality of perishable items - CORE

SITXMGT001 - Monitor work operations - CORE

SITXWHS003 - Implement and monitor work health and safety practices - CORE

SITXCOM002 - Show social and cultural sensitivity - Elective

SITXINV004 - Control stock - Elective

SITXWHS001 - Participate in safe work practices - Elective

SITHKOP001 - Clean kitchen premises and equipment - Elective

BSBWOR203 - Work effectively with others - Elective

BSBSUS201 - Participate in environmentally sustainable work practices - Elective

SITHIND002 - Source and use information on the hospitality industry - Elective