SIT40516 Certificate IV in Commercial Cookery

Award Course
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

Information for International Students

Students must be at least 18 years old when they commence studies. Students in the Certificate IV in Commercial Cookery must undertake a total of 240 hours of practical placement. This practical experience may be undertaken in the SuniTASTE Training Restaurant as well as practical work placement or formal employment within local registered restaurant businesses. Students are provided a basic knife kit and cooks uniform which are included in the tuition fee.

Duration 78 Weeks
English Proficiency IELTS 5.5 or equivalent test score, or successful completion of Upper Intermediate ELICOS at Sunraysia Institute of TAFE
Fees per Semester (AUD) $7,500
Total Fees (AUD) $22,500
Course Start Dates February, April, July, October
Academic Requirements Successful completion of the equivalent of Australian Year 11 high school studies

* Duration of a course includes periods for orientation and enrolment, teaching, assessment, structured learning support, study breaks and public holidays.
* Fees are subject to change.

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.