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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
Study Area
  • - Hospitality and Beauty
Skill Area
  • - Hospitality
AQF Level Level 4: Certificate IV

Entry Requirements

There are no entry requirements. 

CRICOS: 094903F

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

Core
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
Electives
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
Stage 1 - SITXFSA001, SITXINV002, SITHCCC001, SITHCCC005, SITHCCC006, SITHCCC007, BSBSUS201, BSBWOR203, SITXWHS001, SITHCCC003, SITHKOP001

Stage 2 - SITHCCC008, SITHCCC012, SITHCCC013, SITHCCC014, SITHCCC019, SITHPAT006, SITHCCC017

Stage 3 - SITHCCC020, SITHKOP002, SITHCCC018, SITXFSA002, SITXHRM001, SITHCCC016, SITHKOP004

Stage 4 - SITHKOP005, SITXHRM003, SITXCOM005, SITXFIN003, SITXMGT001, SITXWHS003, BSBDIV501, BSBSUS401

Course Availabilities

CQUniversity Mackay City

Timing
Enrolments are taken throughout the year on a continuous basis.

Duration and dates
12 months.

Load
33 units must be completed - 26 core units and 7 elective units.

Notes

Classes will be held Mondays, Tuesdays and Wednesdays from 9 am - 3 pm at Building 1, Room 4.35.

CQUniversity Rockhampton City

Timing
Enrolments are taken throughout the year on a continuous basis.

Duration and dates
12 months.

Load
33 units must be completed - 26 core units and 7 elective units.

Notes

Classes will be held on Mondays, Wednesdays and Thursdays, from 9 am - 3 pm at Building 1, Room 1.22.

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