Qualification
Certification
Available Intakes
Monthy
Duration
100 weeks including breaks

About
Certificate IV in Commercial Cookery qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound information on kitchen operations to arrange food and menu items.
Course Information
Overview
Course Code | : | SIT40516 |
CRICOS Code | : | 093218A |
Duration | : | 100 weeks including breaks (20 hours per week) |
Delivery Locations | : |
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Intake | : | Refer to Intake Dates |
Domestic Students
Course Fee | : | AUD $15,999 |
Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
Payment Options | : | Upfront, Payment Plan |
Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
Eligibility Criteria | : | Refer to Entry Requirements |
How To Apply | : | Apply Here |
International Students
Course Fee | : | AUD $15,999 |
Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
Payment Options | : | Upfront, Payment Plan |
Delivery Mode | : | For International students; face-to-face classroom based. |
Eligibility Criteria | : | Refer to Entry Requirements |
How To Apply | : | Apply Here |
Resources and Materials
Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.
Course Structure
Units of Competency | |
Unit Code | Unit Name |
BSBDIV501 | Manage diversity in the workplace |
SITXCCS006 | Provide service to customers |
BSBSUS401 | Implement and monitor environmentally sustainable work practices |
SITXWHS002 | Identify hazards, assess and control safety risks |
BSBITU212 | Create and Use Spreadsheets |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC006 | Prepare appetizers and salads |
SITHCCC007 | Prepare stocks, sauces, and soups |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare seafood dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITHCCC019 | Produce cakes, pastries, and bread |
SITHCCC017 | Handle and serve cheese |
SITHCCC020 | Work effectively as a cook |
SITHKOP002 | Plan and cost basic menus |
SITHKOP004 | Develop menus for special dietary requirements |
SITHKOP005 | Coordinate cooking operations |
SITHPAT006 | Produce desserts |
SITXCOM005 | Manage conflict |
SITXFIN002 | Interpret financial information |
SITXFIN003 | Manage finances within a budget |
SITXFSA001 | Use hygienic practices for food safety |
SITXFSA002 | Participate in safe food handling practices |
BSBMKG401 | Profile the Market |
SITXHRM001 | Coach others in job skills |
SITHHRM002 | Roster staff |
SITXHRM003 | Lead and manage people |
SITXINV002 | Maintain the quality of perishable items |
SITXMGT001 | Monitor work operations |
SITXWHS003 | Implement and monitor work health and safety practices |
Training Pathways | 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, and/or gain industry experience prior to entering the qualification. |
Employment Pathway | 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. Possible job titles include: |
Assessment Methods | The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au |