Updating Results

Certificate IV in Commercial Cookery

  • Certificate

Further your career pathway in commercial cookery with this qualification which provides you with extended skills to be able to work as a supervisor cook or team leader in a range of commercial kitchens.

Key details

Degree Type
Certificate
Course Code
SIT40516, 095473C
Study Mode
In person, Online
Domestic Fees
$8,020 per year / $8,670 total
International Fees
$8,020 per year / $8,670 total

About this course

Further your career pathway in commercial cookery with this qualification which provides you with extended skills to be able to work as a supervisor cook or team leader in a range of commercial kitchens. Gain the knowledge to lead a team and manage workplace conflict, whilst introducing food safety programs and maintaining hygiene and workplace health and safety. Your skills will become more advanced at the planning, preparing and cooking stages of food to ensure that all dietary requirements can be accommodated.

You will have access to the training kitchens and restaurant located on campus where you can practice your cooking skills. The restaurant is open to the public, and you will be part of an allocated team that will be responsible for providing food service to patrons at lunch and dinner sittings.

This course has been superseded with SIT40521 Certificate IV in Kitchen Management which is an equivalent qualification. You can still enrol in this course, however students will be transitioned into the new course from Semester 2, 2023.

Entry requirements

  • An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.

  • Completion of SIT30821 Certificate III in Commercial Cookery is required for entry into this course.

Please view Admission requirements for your country of origin.

Study locations

Joondalup

Online

Career pathways

Career opportunities
  • Commercial Cook (non Trade status)
  • Executive Cook (non trade status)
Career opportunities
  • Commercial Cook (non Trade status)
  • Executive Cook (non trade status)
  • Commercial Cook (non Trade status)
  • Executive Cook (non trade status)
  • Course structure

    To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 26 core units and 7 elective units. Elective units listed below have been selected in consultation with industry.

    Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

    Core units
      National ID
      Unit title
    • BSBSUS401
      Implement and monitor environmentally sustainable work practices
    • SITHCCC001
      Use food preparation equipment
    • SITHCCC005
      Prepare dishes using basic methods of cookery
    • SITHCCC006
      Prepare appetisers and salads
    • SITHCCC007
      Prepare stocks, sauces and soups
    • SITHCCC008
      Prepare vegetable, fruit, eggs 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 breads
    • 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
    • SITXFIN003 Manage finances within a budget
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFSA002 Participate in safe food handling practices
    • SITXHRM001 Coach others in job skills
    • 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
    Elective units
      National ID
      Unit title
    • SITHCCC015 Produce and serve food for buffets
    • SITHCCC021 Prepare specialised food items
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB005 Prepare and serve espresso coffee
    • SITHFAB009 Conduct a product tasting for alcoholic beverages
    • SITHFAB014 Provide table service of food and beverage
    • SITHIND002 Source and use information on the hospitality industry