Previous Version Version Effective: 20th of November, 2019
Version Effective: 20th of November, 2019

SIT40516 - 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
  • Domestic
Fees
Full Fee $15,807.00 (2020)
Subsidised Full Fee $7,095.00 (2020)
Subsidised Concession Fee $5,676.00 (2020)
Fee for service per unit $479.00 (2020)
Fee for service (International) $23,530.00 (2020)
Fee for service per unit (International) $713.03 (2020)
Subsidised full fee per unit $215.00 (2020)
Subsidised concession fee per unit $172.00 (2020)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Now
Study Area
  • Hospitality and Beauty
Skill Area
  • Cookery
AQF Level Level 4: Certificate IV

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes
Not Applicable
International Students
CRICOS Codes
  • MKC - 094903E
  • ROC - 094903E

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:

  1. Complete 26 core units
  2. Complete 7 elective units

Study Mode Definitions

  • Mixed Mode courses are delivered online and require compulsory attendance of site-specific learning activities such as on-campus residential schools and/or workshops.
  • Online courses are delivered using online resources only.
  • On-campus courses are delivered using a combination of face-to-face and video conferencing style teaching at CQUniversity campuses.

*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

  • Online
  • RPL/RCC/Credit
Core


SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
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
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC013 Prepare Seafood Dishes 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
SITHKOP002 Plan and cost basic menus 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
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITXHRM001 Coach others in job skills 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
SITXCOM005 Manage conflict More Information Training.gov Details
Elective
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
BSBWOR203 Work effectively with others 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.
Sequence Unit
1 SITXINV002 - Maintain the quality of perishable items
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITHCCC003 - Prepare and present sandwiches
1 BSBWOR203 - Work effectively with others
1 SITXWHS001 - Participate in safe work practices
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
2 SITHPAT006 - Produce desserts
2 SITHCCC014 - Prepare meat dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITXHRM003 - Lead and manage people
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC012 - Prepare poultry dishes
3 SITHCCC020 - Work effectively as a cook
3 SITXHRM001 - Coach others in job skills
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 SITHKOP002 - Plan and cost basic menus
3 SITHCCC021 - Prepare specialised food items
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
4 SITXCOM005 - Manage conflict
4 SITHKOP004 - Develop menus for special dietary requirements


International

52 weeks
  • On-campus
  • RPL/RCC/Credit
Core units
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads 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
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety 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
SITHCCC014 Prepare meat dishes 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
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
SITXHRM001 Coach others in job skills 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
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
SITXCOM005 Manage conflict More Information Training.gov Details
SITHKOP005 Coordinate cooking operations More Information Training.gov Details
SITXHRM003 Lead and manage people 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
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
BSBWOR203 Work effectively with others More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches 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.
Sequence Unit
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHKOP001 - Clean kitchen premises and equipment
1 BSBWOR203 - Work effectively with others
1 SITXWHS001 - Participate in safe work practices
1 SITHCCC003 - Prepare and present sandwiches
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITXFSA001 - Use hygienic practices for food safety
1 SITXINV002 - Maintain the quality of perishable items
1 SITHCCC001 - Use food preparation equipment
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC014 - Prepare meat dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC017 - Handle and serve cheese
2 SITHPAT006 - Produce desserts
3 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITXHRM001 - Coach others in job skills
3 SITXFSA002 - Participate in safe food handling practices
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 SITXWHS003 - Implement and monitor work health and safety practices
4 SITXMGT001 - Monitor work operations
4 SITXFIN003 - Manage finances within a budget
4 SITXCOM005 - Manage conflict
4 SITHKOP005 - Coordinate cooking operations
4 SITXHRM003 - Lead and manage people
4 SITHKOP004 - Develop menus for special dietary requirements
4 BSBSUS401 - Implement and monitor environmentally sustainable work practices
4 BSBDIV501 - Manage diversity in the workplace


User Choice

This program is typically delivered over 1 year full time or 2 years part-time.      
  • Mixed Mode
  • On-campus
  • RPL/RCC/Credit
Core Units
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
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety 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
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITXHRM001 Coach others in job skills More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
SITHCCC018 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHCCC019 Produce cakes, pastries and breads 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
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
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
Elective Units
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
BSBWOR203 Work effectively with others More Information Training.gov Details
SITXWHS001 Participate in safe work practices 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
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.
Sequence Unit
1 SITXINV002 - Maintain the quality of perishable items
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 BSBWOR203 - Work effectively with others
1 SITXWHS001 - Participate in safe work practices
1 SITHCCC003 - Prepare and present sandwiches
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITHCCC001 - Use food preparation equipment
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC005 - Prepare dishes using basic methods of cookery
2 SITHCCC014 - Prepare meat dishes
2 SITHPAT006 - Produce desserts
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC013 - Prepare Seafood Dishes
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHKOP002 - Plan and cost basic menus
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 SITHCCC020 - Work effectively as a cook
3 SITHCCC021 - Prepare specialised food items
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
4 SITXCOM005 - Manage conflict
4 SITXHRM003 - Lead and manage people
4 SITHKOP005 - Coordinate cooking operations
4 SITHKOP004 - Develop menus for special dietary requirements


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.
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.

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.
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
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