SIT40516 - Certificate IV in Commercial Cookery

CRICOS 093704J

Estimated Duration

This program is scheduled for 30 weeks including 2 weeks of Term Break. (After Credit Transfer).Students will attend the college 2.5 days per week (20 hours a week full time study).

All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.


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.


♦ Chef

♦ Chef de partie

Pathways into the qualification

Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications (SIT30816 - Certificate III in Commercial Cookery) , and/or gain industry experience prior to entering the qualification.

Pathways from the qualification

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to

♦ SIT50416 - Diploma of Hospitality Management.


Domestic students:

♦Students must be minimum 18 years of age and have completed an equivalent of year 12

♦have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment

International students:

♦Students must be minimum 18 years of age and have completed an equivalent of year 12

♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment.

Additional Requirements

♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Enrollment to this course does not guarantee a job or successful education assessment.

Packaging rules

33 units must be completed:

♦ 26 core units

♦ 7 elective units

The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.

**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.

Unit code Unit name Unit Type
BSBDIV501 Manage diversity in the workplace Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITXCOM005 Manage conflict Core
SITXHRM003 Lead and manage people Core
SITXFIN003 Manage finances within a budget Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHKOP005 Coordinate cooking operations *(Work Placement) Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHCCC001 Use food preparation equipment Core
SITHCCC018 Prepare food to meet special dietary requirements 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, egg and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook * (Work Placement) Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXINV002 Maintain the quality of perishable items Core
SITXHRM001 Coach others in job skills Core
SITHPAT006 Produce desserts Core
SITHKOP002 Plan and cost basic menus Core
SITXHRM002 Roster staff Listed Elective
SITXFIN002 Interpret financial information Listed Elective
BSBSUS201 Participate in environmentally sustainable work practices Listed Elective
SITXWHS001 Participate in safe work practices Listed Elective
SITXINV001 Receive and store stock Listed Elective
SITHIND002 Source and use information on the hospitality industry Listed Elective
SITHCCC003 Prepare and present sandwiches Listed Elective

Delivery MODE

This program is delivered face to face in a class room and business operation environment, offering management, research and simulated operation activities. Students will be required to complete comprehensive project activities. In addition, students will spend homework time researching and formalising projects using a computer.

Some assessment activities will be completed in the workshop and simulated Business environment.

In a highly supportive environment, the Trainer will teach students theory and practical activities in a classroom environment, providing real life examples about the work place. Activities include: group discussions; case studies / scenarios; role plays; computer based activities; research; presentations; project/activities; practical application of skills.

RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.

For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.

Delivery Location

Theory Classes will be conducted at : Level 2 West , 50 Grenfell street, Adelaide 5000
Practicals / Workshops at : University of South Australia, Playford Building,Level 7, Room No P15, Forme Road , Adelaide 5000

Copyrights © 2017. All Rights Reserved.