SIT40516 Certificate IV in Commercial Cookery
CRICOS Course Code: 0100891
Course Duration

Delivery Location

Course Description
“The information provided below is for International Students that will or currently hold the Student Visa with the Department of Home Affairs”
This course 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.
Career Opportunities
- Chef
- Chef de partie.
Entry Requirements
- There is no specified entry requirement for this course as per BSB training package.
- Please refer to our VET Course Entry Requirements.
Onshore Requirement.
Offshore Requirement.
Course Credits
Please refer to our Course Credit POLICIES AND PROCEDURES click here.
Study Pathway
Students may further continue their study in SIT50416 Diploma of Hospitality Management click here.
Award
- Student are required to seek their own work component for the SIT40516 Certificate IV in Commercial Cookery in order to satisfy the completion requirement.
- Successful completion of all the thirty-three (33) unit of competencies required to be awarded with an AQF certification.
- Partial completions will be awarded with a Statement of Attainment.
Intake Dates
Month | 2019 | 2020 | 2021 | 2022 | 2023 |
---|---|---|---|---|---|
January | 13/01/2020 | 11/01/2021 | 10/01/2022 | 09/01/2023 | |
February | |||||
March | |||||
April | 13/04/2020 | 12/04/2021 | 11/04/2022 | 10/04/2023 | |
May | |||||
June | |||||
July | 13/07/2020 | 12/07/2021 | 11/07/2022 | 10/07/2023 | |
August | |||||
September | |||||
October | 14/10/2019 | 12/10/2020 | 11/10/2021 | 10/10/2022 | 09/10/2023 |
November | |||||
December |

SIT40516 Certificate IV in Commercial Cookery
Total of 33 units |
||
---|---|---|
1 | SITXWHS002 | Identify hazards, assess and control safety risks |
2 | SITXWHS003 | Implement and monitor work health and safety practices |
3 | BSBSUS401 | Implement and monitor environmentally sustainable work practices |
4 | SITHIND002 | Source and use information on the hospitality industry |
5 | SITXFSA001 | Use hygienic practices for food safety |
6 | SITXFSA002 | Participate in safe food handling practices |
7 | SITXCCS007 | Enhance the customer service experiences |
8 | BSBDIV501 | Manage diversity in the workplace |
9 | SITHKOP004 | Develop menus for special dietary requirements |
10 | SITXFIN003 | Manage finances within a budget |
11 | SITHKOP002 | Plan and cost basic menus |
12 | SITXINV001 | Receive and store stock |
13 | SITXINV003 | Purchase goods |
14 | SITXINV004 | Control stock |
15 | SITHCCC001 | Use food preparation equipment |
16 | SITHCCC005 | Prepare dishes using basic methods of cookery |
17 | SITHCCC006 | Prepare appetisers and salads |
18 | SITHCCC007 | Prepare stocks, sauces and soups |
19 | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
20 | SITHCCC012 | Prepare poultry dishes |
21 | SITHCCC013 | Prepare seafood dishes |
22 | SITHCCC014 | Prepare meat dishes |
23 | SITHCCC018 | Prepare food to meet special dietary requirements |
24 | SITHCCC019 | Produce cakes, pastries and breads |
25 | SITHPAT006 | Produce desserts |
26 | SITXINV002 | Maintain the quality of perishable items |
27 | SITHKOP005 | Coordinate cooking operations |
28 | SITXMGT001 | Monitor work operations |
29 | SITHCCC020 | Work effectively as a cook |
30 | SITXHRM002 | Roster staff |
31 | SITXHRM001 | Coach others in job skills |
32 | SITXHRM003 | Lead and manage people |
33 | SITXCOM005 | Manage conflict |
LEARNING & ASSESSMENT MATRIX | Learning | Assessment Methods | |||
---|---|---|---|---|---|
Code | Unit Title | Face to Face Classroom delivery | Knowledge Questions |
Observations | Projects |
SITXWHS002 | Identify hazards, assess and control safety risks | ||||
SITXWHS003 | Implement and monitor work health and safety practices | ||||
BSBSUS401 | Implement and monitor environmentally sustainable work practices | ||||
SITHIND002 | Source and use information on the hospitality industry | ||||
SITXFSA001 | Use hygienic practices for food safety | ||||
SITXFSA002 | Participate in safe food handling practices | ||||
SITXCCS007 | Enhance the customer service experiences | ||||
BSBDIV501 | Manage diversity in the workplace | ||||
SITHKOP004 | Develop menus for special dietary requirements | ||||
SITXFIN003 | Manage finances within a budget | ||||
SITHKOP002 | Plan and cost basic menus | ||||
SITXINV001 | Receive and store stock | ||||
SITXINV003 | Purchase goods | ||||
SITXINV004 | Control stock | ||||
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 | ||||
SITHPAT006 | Produce desserts | ||||
SITXINV002 | Maintain the quality of perishable items | ||||
SITHKOP005 | Coordinate cooking operations | ||||
SITXMGT001 | Monitor work operations | ||||
SITHCCC020 | Work effectively as a cook | ||||
SITXHRM002 | Roster staff | ||||
SITXHRM001 | Coach others in job skills | ||||
SITXHRM003 | Lead and manage people | ||||
SITXCOM005 | Manage conflict |