Certificate IV in Commercial Cookery

National ID: SIT40516 | State ID: AZW3

Want to run a fast paced kitchen?

When you complete the Certificate IV in Commercial Cookery you will be able to work as a supervisor/team leader cook or chef in a range of kitchens.

You will gain the knowledge and skills to lead a team in a commercial kitchen and be able to plan, prepare and cook food. You will produce dishes suitable for cultural and dietary requirements and learn about cleaning, first aid, food safety programs, managing workplace conflict, hygiene and workplace health and safety.

Entrance Requirements

Job opportunities

Entrance Requirements

School Leaver	Non-School Leaver	AQF
C Grades in Year 11 WACE General English, and OLNA; or NAPLAN 9 Band 8	C Grades in Year 11 English and Maths or equivalent	Certificate II or Certificate III

Job opportunities

When you complete the Certificate IV in Commercial Cookery you will be looking at a supervisor or team leader career as a cook or chef in a range of kitchens.

For information about jobs and pathways, please see http://joboutlook.gov.au/

Further study opportunities:

SIT50416 Diploma of Hospitality Management, State ID AZW2

Delivery location, important dates and study options

Semester 1

Bentley - Full Time-Classroom

Overview

Fees and charges

Units

Overview

Duration	3 semesters
When	Semester 1
Where	Bentley
How	Full Time

Units

Core

National ID	Unit Title
BSBDIV501	Manage diversity in the workplace
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

National ID	Unit Title
BSBITU211	Produce digital text documents
BSBSUS201	Participate in environmentally sustainable work practices
HLTAID003	Provide first aid
SITHCCC002	Prepare and present simple dishes
SITHCCC011	Use cookery skills effectively
SITHCCC021	Prepare specialised food items
SITHKOP001	Clean kitchen premises and equipment

Apply now

Ready to apply for this course? Check out the apply and enrol page for more information.

Print course study plan

Semester 2

Bentley - Full Time-Classroom

Overview

Fees and charges

Units

Overview

Duration	3 semesters
When	Semester 2
Where	Bentley
How	Full Time

Units

Core

National ID	Unit Title
BSBDIV501	Manage diversity in the workplace
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

National ID	Unit Title
BSBITU211	Produce digital text documents
BSBSUS201	Participate in environmentally sustainable work practices
HLTAID003	Provide first aid
SITHCCC002	Prepare and present simple dishes
SITHCCC011	Use cookery skills effectively
SITHCCC021	Prepare specialised food items
SITHKOP001	Clean kitchen premises and equipment

Apply now

This course uses TAFE Admissions. Applications open soon for Semester 2.

Find out more

Print course study plan

Semester 2

Bentley - Full Time-Classroom

Overview

Fees and charges

Units

Overview

Duration	3 semesters
When	Semester 2
Where	Bentley
How	Full Time

Units

Core

National ID	Unit Title
BSBDIV501	Manage diversity in the workplace
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

National ID	Unit Title
BSBITU211	Produce digital text documents
BSBSUS201	Participate in environmentally sustainable work practices
HLTAID003	Provide first aid
SITHCCC002	Prepare and present simple dishes
SITHCCC011	Use cookery skills effectively
SITHCCC021	Prepare specialised food items
SITHKOP001	Clean kitchen premises and equipment

Apply now

Ready to apply for this course? Check out the apply and enrol page for more information.

Print course study plan

Course enquiry

Please note: Using this form will assist you in requesting further information about a course, and in the case of short courses and skill sets, begin your application to study with us. If you would like to apply for a full or part time course or require further application information, please see the instructions against your preferred delivery location and study mode in the section immediately above this form.

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Page last updated December 12, 2019

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Beaconsfield closure text	* From February 2018 this will no longer be delivered at Beaconsfield. It will be delivered at Murdoch.\|* From February 2018 this will no longer be delivered at Beaconsfield. It will be delivered at Munster.\|* From February 2018 this course will stay at Beaconsfield campus. Venue will be subject to change from 2020.
Beaconsfield closure State IDs	AWO7,AWO6,AWM0,AWI6,AWF3,AWO5,AWB2,J592,J512,6484,6482,BAA3,YU05,YT99,YT98,AVT3,BAA1,S783,7186,7189,7188,7187,AWN5,AWN7,J590,J588,1673,1671,YT96,AWL8,AWJ2,AVS9,AVS2,AVV9,AVR3,AVR7,AWA4 \|AZA8,AZE3,A160,A175,W240,J367,J368,A137\|AZW2,AZU0,J624,AZV8,J626,J432,J622,AZW7,AZT7,J619
Semester: first block text	Typically available in Semester 1
Semester: second block text	Available Semester 2, 2019

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Where will 2020 take you?

Semester 1 2020 Course List

Student portal

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SIT40516 Certificate IV in Commercial Cookery

Want to run a fast paced kitchen?

Entrance Requirements

Job opportunities

Delivery location, important dates and study options

Semester 1

Overview

Fees and charges

Units

Indicative fees and charges

VET Student Loans

International students

Apprenticeships and traineeships

Recognition of Prior Learning

Core

Elective

Semester 2

Overview

Fees and charges

Units

Indicative fees and charges

VET Student Loans

International students

Apprenticeships and traineeships

Recognition of Prior Learning

Core

Elective

Semester 2

Overview

Fees and charges

Units

Indicative fees and charges

VET Student Loans

International students

Apprenticeships and traineeships

Recognition of Prior Learning

Core

Elective

Course enquiry

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