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Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery

Qualification Code: SIT40516   |   CRICOS Course Code: 0100194

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 from 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. The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.

The total duration will be 80 weeks including the breaks. See: Academic Calendar & Fees
  • Chef
  • Chef de partie
  • Sous Chef
  • Commis Chef
  • Demi Chef
  • Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
  • Learn to operate with autonomy and are be responsible for making business decisions
  • Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations
  • Take a leadership role and learn to operate with limited guidance from others and use discretion to solve non-routine problems
  • Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members
  • Gain understanding of kitchen management, be part of a Team management, understanding finance management as well as work health and safety practices

Course Structure

This qualification is made up of 33 units of competency (26 core units and 7 elective units).

Unit CodeUnit Name
SITXFSA001Use hygienic practices for food safety
SITXWHS002Identify hazards, assess and control safety risks
SITHKOP001Clean kitchen premises and equipment
SITXWHS001Participate in safe work practices
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC008Prepare vegetables, fruit, eggs and farinaceous dishes
SITXINV002Maintain the quality of perishable items
BSBWOR203Work effectively with others (Cert III only)
SITXHRM001Coach others in job skills
SITXFSA002Participate in safe food handling practices
SITHCCC007Prepare stocks, sauces and soups
SITHCCC014Prepare meat dishes
SITXCCC012Prepare poultry dishes
BSBSUS201Participate in environmentally sustainable work practices
SITHKOP002Plan and cost basic menus
SITHCCC013Prepare seafood dishes
SITHCCC017Handle and serve cheese
SITHCCC015Produce and serve food for buffets
SITHCCC018Prepare food to meet special  dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHPAT006Produce desserts
HLTAID003Provide first Aid  (This Unit will be delivered by “Bondi Training Centre”)
SITHCCC020 Work effectively as a cook  (These units will be conducted in the workplace)
BSBDIV501Manage diversity in the workplace
SITXMGT001Monitor work operations
SITXCOM005Manage conflict
SITXHRM003Lead and manage people
SITXFIN003Manage finances within a budget
SITXWHS003Implement and monitor work health and safety practices
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations (These units will be conducted in the workplace)

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