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Certificate IV in Commercial Cookery (SIT40516)

Course summary

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.

Course details

Course Type Qualification
Student Availability
  • - Domestic
Fees www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire
Study Area
  • - Hospitality and Beauty
Skill Area
  • - Hospitality
AQF Level Level 4: Certificate IV

Entry Requirements

Applicants must be an existing worker in the Tourism and Hospitality industry and must already hold a trade qualification (Certificate III) in the Tourism and Hospitality industry.

CRICOS: 094903E

Mackay City and Rockhampton City 

Student Outcomes, Career Opportunities and Occupations

Upon completion this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.

Course Structures

Please select a Course Structure from the options below:

Standard Course Structure

Summary
To successfully complete this course, students must complete 33 units, consisting of:
26 core units and 7 elective units.
Core Units
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 Units
BSBSUS201 Participate in Environmentally Sustainable Work Practices
BSBWOR203 Work effectively with others
SITHCCC003 Prepare and present sandwiches
SITHCCC016 Produce pates and terrines
SITHCCC017 Handle and serve cheese
SITHKOP001 Clean kitchen premises and equipment
SITXWHS001 Participate in safe work practices
Study Sequence

Enrol into the following units only:

SITHKOP005, SITXHRM003, SITXCOM0005, SITXFIN003, SITXMGT001, SITXWHS003, BSBDIV501 and BSBSUS401. Remaining units to complete the course will be awarded by credit transfer based on the Certificate III qualification held. 

Course Assessment Information

Assessment Types
Written/Electronic Assessment
Practical Task
Third Party Verification
Project
RPL

Course Intakes

Mixed Mode

Timing
There are two course intakes, available in February and July.

Duration and dates
1 year full-time or 2 years part-time


Summary

This course is available online with teaching support available through email and telephone. Online students require self-motivation and must have 25 hours per week available for study.  Optional, on-campus workshops are available at CQUniversity Rockhampton and CQUniversity Mackay in discussion with teaching team 


For individual class days and times for each intake please check the TAFE Timetable located here

Related Courses

No related course found.

Resource Requirements

Students will be required to purchase a Student Uniform Kit which includes

  • a chef jacket
  • chef pants
  • an apron
  • a neckerchief 
  • chef hat 
  • closed in shoes