- Course Overview
- Course Details
- Admission Requirements
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.
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
Units: SIT40516 Certificate IV in Commercial Cookery
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 |
Course Entry Requirements
- Completion of Year 12 or equivalent
- IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42
- At least 18 years of age at the commencement of the course
TOEFL iBT |
46-59 | 43-50 | 43-50 | 43-50 | 43-50 |