SIT40516 Certificate IV in Commercial Cookery

Award Course
This training is delivered with Victorian and Commonwealth Government funding
Cricos Code 093946B


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 form 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: chef and chef de partie.


Diploma of Hospitality Management Advanced Diploma of Hospitality Management

Course Delivery

INTERNATIONAL STUDENTS: 3 days per week (timetabled for 21 hours per week) delivered over 6 terms (or three semesters at 20 weeks each) Three groups running concurrently, progressing each semester, subject to satisfactory course progress. 240 hours of work placement apply.

Entry Requirements

Each student will undertake a Pre-Training Review before enrolling to help confirm the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals.

Expected Time to Complete

18 Months

Units & Assessment
Core Units
Code Unit Name Hours Material
BSBDIV501 Manage diversity in the workplace 60 $35.00
BSBSUS401 Implement and monitor environmentally sustainable work practices 40 $35.00
SITHCCC001 Use food preparation equipment 25 $90.00
SITHCCC005 Prepare dishes using basic methods of cookery 45 $135.00
SITHCCC006 Prepare appetisers and salads 25 $95.00
SITHCCC007 Prepare stocks, sauces and soups 35 $120.00
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45 $120.00
SITHCCC012 Prepare poultry dishes 25 $120.00
SITHCCC013 Prepare seafood dishes 50 $160.00
SITHCCC014 Prepare meat dishes 50 $180.00
SITHCCC018 Prepare food to meet special dietary requirements 75 $145.00
SITHCCC019 Produce cakes, pastries and breads 40 $130.00
SITHCCC020 Work effectively as a cook 80 $120.00
SITHKOP002 Plan and cost basic menus 30 $50.00
SITHKOP004 Develop menus for special dietary requirements 15 $35.00
SITHKOP005 Coordinate cooking operations 100 $65.00
SITHPAT006 Produce desserts 100 $180.00
SITXCOM005 Manage conflict 20 $35.00
SITXFIN003 Manage finances within a budget 30 $60.00
SITXFSA001 Use hygienic practices for food safety 15 $35.00
SITXFSA002 Participate in safe food handling practices 40 $40.00
SITXHRM001 Coach others in job skills 20 $35.00
SITXHRM003 Lead and manage people 60 $35.00
SITXINV002 Maintain the quality of perishable items 10 $30.00
SITXMGT001 Monitor work operations 20 $35.00
SITXWHS003 Implement and monitor work health and safety practices 30 $35.00
Elective Units
Code Unit Name Hours Material
BSBSUS201 Participate in environmentally sustainable work practices 20 $30.00
BSBWOR203 Work effectively with others 15 $30.00
SITHCCC017 Handle and serve cheese 5 $40.00
SITHKOP001 Clean kitchen premises and equipment 13 $30.00
SITHPAT003 Produce pastries 24 $75.00
SITHPAT004 Produce yeast-based bakery products 42 $85.00
SITHPAT005 Produce petits fours 30 $75.00
SITXCCS006 Provide service to customers 25 $25.00
SITXWHS001 Participate in safe work practices 12 $30.00

Course Assessment

  • Observation and oral questioning
  • Project
  • Practical task
  • Portfolio
  • Knowledge based test
  • Written task
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.

Indicative Fees

Government Subsidised $8,053
Concession $3,593
Apprenticeship $6,106
Apprenticeship Concession $3,211
RPL Government Subsidised $2,587
RPL Concession $517
RPL Self-funded $3,881
Self-Funded $9,346

Average total fees include designated materials and will vary according to your specific unit choices and other factors.

The student tuition fees as published are subject to change given individual circumstances at enrolment.

For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure

Please visit our Fees and Charges page for more information.
Intake Campus Course Details
2021 Ongoing Enrolment Mildura Campus Full Time, Part Time, Classroom Based, Full Year, Apprentice
2021 July Mildura Campus Full Time, Classroom Based, Semester 2, 3 days per week, 9.00AM - 4.30PM