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Course History
Please note that the information shown below is for an obsolete version of the course. Please select the 'Next Version' button to view more relevant dataSIT40516 - Certificate IV in Commercial Cookery
Course Details
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.
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.
Vocational Placement and Work Integrated Learning
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Vocational placement is not required for clients who have previously completed SITHCCC020 Work effectively as a cook and SITHKOP005 Coordinate cooking operations Clients that have not already completed these units will need to demonstrate 48 restaurant service (portfolio of evidence) and SITHKOP005 Coordinate cooking operations (12 Services).Course Details
| Course Type | Qualification |
|---|---|
| Student Availability |
|
| Fees | For detailed information on Course Fees, visit www.cqu.edu.au/fees |
| Application Mode |
|
| How to Apply | Please Enquire or Apply Now |
| Study Area |
|
| Skill Area |
|
| AQF Level | Level 4: Certificate IV |
Admission Codes
|
Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
|
International Students CRICOS Codes |
|
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
In order to complete this course, you must:
- Complete 26 core units
- Complete 7 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
Please select a course structure from the options below:
Online
12 months
- RPL/RCC/Credit
- Online
| Core |
||||
|---|---|---|---|---|
| SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
| SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
| SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
| SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
| SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
| SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
| SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
| SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
| BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
| SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
| SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
| Elective | ||||
| BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
| SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
| SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
| SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITHCCC001 - Use food preparation equipment |
| 1 | SITHCCC006 - Prepare appetisers and salads |
| 1 | SITHCCC007 - Prepare stocks, sauces and soups |
| 1 | SITXFSA001 - Use hygienic practices for food safety |
| 1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
| 1 | SITXINV002 - Maintain the quality of perishable items |
| 1 | BSBWOR203 - Work effectively with others |
| 1 | SITHCCC003 - Prepare and present sandwiches |
| 1 | SITHKOP001 - Clean kitchen premises and equipment |
| 1 | SITXWHS001 - Participate in safe work practices |
| 1 | BSBSUS201 - Participate in Environmentally Sustainable Work Practices |
| 2 | SITHPAT006 - Produce desserts |
| 2 | SITHCCC014 - Prepare meat dishes |
| 2 | SITHCCC012 - Prepare poultry dishes |
| 2 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITXHRM003 - Lead and manage people |
| 2 | SITHCCC013 - Prepare Seafood Dishes |
| 2 | SITHCCC017 - Handle and serve cheese |
| 3 | SITHKOP002 - Plan and cost basic menus |
| 3 | SITHCCC019 - Produce cakes, pastries and breads |
| 3 | SITXFSA002 - Participate in safe food handling practices |
| 3 | SITHCCC018 - Prepare food to meet special dietary requirements |
| 3 | SITXHRM001 - Coach others in job skills |
| 3 | SITHCCC020 - Work effectively as a cook |
| 3 | SITHCCC021 - Prepare specialised food items |
| 4 | SITXCOM005 - Manage conflict |
| 4 | SITHKOP004 - Develop menus for special dietary requirements |
| 4 | SITHKOP005 - Coordinate cooking operations |
| 4 | BSBSUS401 - Implement and monitor environmentally sustainable work practices |
| 4 | BSBDIV501 - Manage diversity in the workplace |
| 4 | SITXWHS003 - Implement and monitor work health and safety practices |
| 4 | SITXMGT001 - Monitor work operations |
| 4 | SITXFIN003 - Manage finances within a budget |
International
52 weeks
- RPL/RCC/Credit
- On-campus
| Core units | ||||
|---|---|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
| SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
| SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
| SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
| SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
| SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
| SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
| SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
| SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
| Elective Units | ||||
| SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
| BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
| SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
| SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
| SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA001 - Use hygienic practices for food safety |
| 1 | SITHCCC007 - Prepare stocks, sauces and soups |
| 1 | SITXINV002 - Maintain the quality of perishable items |
| 1 | SITHCCC001 - Use food preparation equipment |
| 1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC006 - Prepare appetisers and salads |
| 1 | SITHCCC003 - Prepare and present sandwiches |
| 1 | SITXWHS001 - Participate in safe work practices |
| 1 | BSBWOR203 - Work effectively with others |
| 1 | SITHKOP001 - Clean kitchen premises and equipment |
| 1 | BSBSUS201 - Participate in Environmentally Sustainable Work Practices |
| 2 | SITHCCC014 - Prepare meat dishes |
| 2 | SITHCCC013 - Prepare Seafood Dishes |
| 2 | SITHCCC012 - Prepare poultry dishes |
| 2 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITHPAT006 - Produce desserts |
| 2 | SITHCCC017 - Handle and serve cheese |
| 3 | SITHCCC018 - Prepare food to meet special dietary requirements |
| 3 | SITXFSA002 - Participate in safe food handling practices |
| 3 | SITXHRM001 - Coach others in job skills |
| 3 | SITHCCC019 - Produce cakes, pastries and breads |
| 3 | SITHCCC020 - Work effectively as a cook |
| 3 | SITHKOP002 - Plan and cost basic menus |
| 3 | SITHCCC021 - Prepare specialised food items |
| 4 | SITXFIN003 - Manage finances within a budget |
| 4 | SITXCOM005 - Manage conflict |
| 4 | SITXWHS003 - Implement and monitor work health and safety practices |
| 4 | BSBDIV501 - Manage diversity in the workplace |
| 4 | BSBSUS401 - Implement and monitor environmentally sustainable work practices |
| 4 | SITHKOP004 - Develop menus for special dietary requirements |
| 4 | SITXHRM003 - Lead and manage people |
| 4 | SITHKOP005 - Coordinate cooking operations |
| 4 | SITXMGT001 - Monitor work operations |
User Choice
This program is typically delivered over 1 year full time or 2 years part-time.
- RPL/RCC/Credit
- On-campus
- Mixed Mode
| Core Units | ||||
|---|---|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
| SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
| SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
| SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
| SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
| BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
| SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
| SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
| SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
| SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
| Elective Units | ||||
| SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
| BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
| SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
| SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA001 - Use hygienic practices for food safety |
| 1 | SITHCCC007 - Prepare stocks, sauces and soups |
| 1 | SITHCCC006 - Prepare appetisers and salads |
| 1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC001 - Use food preparation equipment |
| 1 | SITXINV002 - Maintain the quality of perishable items |
| 1 | SITHKOP001 - Clean kitchen premises and equipment |
| 1 | SITHCCC003 - Prepare and present sandwiches |
| 1 | SITXWHS001 - Participate in safe work practices |
| 1 | BSBWOR203 - Work effectively with others |
| 1 | BSBSUS201 - Participate in Environmentally Sustainable Work Practices |
| 2 | SITHPAT006 - Produce desserts |
| 2 | SITHCCC014 - Prepare meat dishes |
| 2 | SITHCCC013 - Prepare Seafood Dishes |
| 2 | SITHCCC012 - Prepare poultry dishes |
| 2 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITHCCC017 - Handle and serve cheese |
| 3 | SITXFSA002 - Participate in safe food handling practices |
| 3 | SITXHRM001 - Coach others in job skills |
| 3 | SITHCCC019 - Produce cakes, pastries and breads |
| 3 | SITHCCC020 - Work effectively as a cook |
| 3 | SITHCCC018 - Prepare food to meet special dietary requirements |
| 3 | SITHKOP002 - Plan and cost basic menus |
| 3 | SITHCCC021 - Prepare specialised food items |
| 4 | SITXWHS003 - Implement and monitor work health and safety practices |
| 4 | SITXMGT001 - Monitor work operations |
| 4 | BSBDIV501 - Manage diversity in the workplace |
| 4 | SITXFIN003 - Manage finances within a budget |
| 4 | SITXCOM005 - Manage conflict |
| 4 | SITXHRM003 - Lead and manage people |
| 4 | SITHKOP005 - Coordinate cooking operations |
| 4 | SITHKOP004 - Develop menus for special dietary requirements |
| 4 | BSBSUS401 - Implement and monitor environmentally sustainable work practices |
Course Assessment Information
RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
| Assessment Types |
|---|
| Written/Electronic Assessment |
| Practical Task |
| Third Party Verification |
| Project |
| RPL |
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.
Domestic 2019 Availabilities
Online
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2020 Availabilities
Online
Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2021 Availabilities
Online
Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2022 Availabilities
Online
Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2023 Availabilities
Online
Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
International 2019 Availabilities
Online
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
International 2020 Availabilities
Online
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time
Rockhampton City
February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time
User Choice
There are currently no intakes scheduled for this course structure.
International 2021 Availabilities
Online
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
User Choice
There are currently no intakes scheduled for this course structure.
International 2022 Availabilities
Online
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time/Part Time
July: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
July: Full Time/Part Time
User Choice
There are currently no intakes scheduled for this course structure.
International 2023 Availabilities
Online
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
July: Full Time/Part Time
User Choice
There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:
Show Historic Availabilities
Show Historic Availabilities
More Details
More Details
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