SIT40516 Certificate IV in Commercial Cookery

Education Access Australia

Course details

CRICOS course code: 096962M

Level of study: Certificates & Diplomas


This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations together with 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.

COURSE DURATION: This course will be delivered over 87 weeks of full time study including 22 weeks of holidays and breaks. It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

Target Group

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a Chef.

Pathways From the Qualification

After achieving SIT40516 - Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.

Career Opportunities

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:

  • Chef


To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed, consisting of 26 core units and 7 elective units.


Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project


The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
Tuition Fee: 4,500; Material Fee: 300. Course fees is based on successful...
Read moreTuition Fee: 4,500; Material Fee: 300. Course fees is based on successful completion of the previous packaged course.
Jan 2023
Apr 2023
Jul 2023
87 weeks
Full time
North Melbourne Campus
Unit 14/65 Mark Street
Melbourne Victoria 3051

Entry criteria

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification or higher
Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.

In addition,

Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

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.


Education Access Australia
51 Brady Street
Melbourne Victoria 3205
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