The SIT40516 Certificate IV in Commercial Cookery is a nationally recognised qualification in Australia, designed for individuals aiming to advance their culinary careers. This course equips students with comprehensive cookery skills and knowledge, preparing them for supervisory roles in various kitchen settings.
Course Overview
- Qualification Code: SIT40516
- Total Units: 33 (26 core units + 7 elective units)
- Delivery Modes: Face-to-face classroom learning, practical training in commercial kitchens, and work-based training placements
- Duration: Typically ranges from 52 to 87 weeks, depending on the training provider
- Work Placement: Mandatory, ranging from 192 to 240 hours in a real-world kitchen environment
- Entry Requirements:
- Minimum age of 18
- Completion of Year 12 or equivalent
- English proficiency (e.g., IELTS 5.5 or equivalent)
Core Units
The core units focus on developing essential skills required for a commercial cook, including food preparation, kitchen operations, and team management. Some of the core units are:
- 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, egg 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
- BSBDIV501 – Manage diversity in the workplace
- BSBSUS401 – Implement and monitor environmentally sustainable work practices
Elective Units
Elective units allow students to tailor their learning to specific interests or career goals. Examples include:
- SITHKOP001 – Clean kitchen premises and equipment
- SITHIND002 – Source and use information on the hospitality industry
- SITXCCS006 – Provide service to customers
- BSBITU306 – Design and produce business documents
- BSBFIA401 – Prepare financial reports
- SITXWHS001 – Participate in safe work practices
- BSBWOR203 – Work effectively with othersf
Note: Elective units may vary between training providers.
Career Outcomes
Graduates of this qualification can pursue various roles within the hospitality industry, such as:
- Chef
- Chef de Partie
- Sous Chef
- Kitchen Supervisor
- Catering Manager
These roles are available in diverse settings, including restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.
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