SIT40516 Certificate IV in Commercial Cookery

The Centre of Excellence

Course details

CRICOS course code: 105565A

Level of study: Certificates & Diplomas


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.

Course Opportunities

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: • Chef • Chef de Partie.

Course Structure

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITXHRM001 Coach others in job skills
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHPAT006 Produce desserts
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC020 Work effectively as a cook
  • BSBTWK501 Manage diversity in the workplace
  • BSBSUS411 Implement and monitor environmentally sustainable work practices
  • SITHKOP005 Coordinate cooking operations
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices SITXCCS007 Enhance customer service experiences
  • BSBTEC301 Design and produce business documents
  • SITXHRM002 Roster staff
  • SITXINV001 Receive and store stock
  • SITXINV003 Purchase goods
  • SITHIND002 Source and use information on the hospitality industry
  • SITXWHS002 Identify hazards, assess and control safety risks

Assessment Method

• Demonstrations • Written Questions Answers • Case Studies • Projects • Workplace Training

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Tuition Fees (AUD $) Start date Duration Campus
Course Fees: 20,750; Enrolment fee: 250; Material fee: 1,500 Monthly 78 weeks
Read more65 study weeks + 13 weeks holidays

Full time
Melbourne Campus
Level 4, 406 Collins Street
Melbourne Victoria 3000

Entry criteria

Academic Requirements

Australian year 12 Equivalent of other countries

Age Requirements

For international students COE has a requirement that all students must be over 18 years of age at the commencement of course.

International English Language Testing System (IELTS) - Academic: 5.5

Test of English as Foreign Language (TOEFL) - Paper Based Test (PBT): 527

Pearson Test of English Academic (PTE Academic) - Paper Based Test (PBT): 46 (with no communicative skill score less than 42)


The Centre of Excellence
Geelong Campus
126 Yarra Street
Geelong Victoria 3220
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