Previous Version Version Effective: 1st of July, 2020
Version Effective: 1st of July, 2020

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
  • ROC - 094903E
  • MKC - 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

  • RPL/RCC/Credit
  • Online
Hygiene and Safe Food Handling Practices
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
Work Safely in the Kitchen
SITXWHS001 Participate in safe work practices More Information Training.gov Details
Work Effectively and Use Cookery Skills Effectively
BSBWOR203 Work effectively with others More Information Training.gov Details
Use Equipment to Prepare and Cook Food
SITHCCC007 Prepare stocks, sauces and soups 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
Participate and Maintain the Quality of Perishable Food and Practice Sustainability
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
Prepare and Present Fruit, Vegetables, Pasta Dishes and Cheese
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC017 Handle and serve cheese More Information Training.gov Details
Prepare and Present Poultry and Seafood Dishes
SITHCCC012 Prepare poultry dishes More Information Training.gov Details
SITHCCC013 Prepare Seafood Dishes More Information Training.gov Details
SITHCCC014 Prepare meat dishes More Information Training.gov Details
Package Prepared Foodstuffs
SITHCCC004 Package prepared foodstuffs More Information Training.gov Details
SITHPAT006 Produce desserts More Information Training.gov Details
Coaching and Developing Skills as a Cook
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITXHRM001 Coach others in job skills More Information Training.gov Details
Produce Cakes Pastries and Breads
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
Menu Planning and Costing
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
Dietary and Specialised Food Items
SITHCCC018 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHCCC021 Prepare specialised food items More Information Training.gov Details
Manage People and Conflict
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
Coordinate Cookery Operations and Dietary Requirements
SITHKOP004 Develop menus for special dietary requirements More Information Training.gov Details
SITHKOP005 Coordinate cooking operations More Information Training.gov Details
Environmentally Sustainable Work Practices
BSBSUS401 Implement and monitor environmentally sustainable work practices More Information Training.gov Details
Manage Finances within a Budget
SITXFIN003 Manage finances within a budget More Information Training.gov Details
Diversity in the Workplace
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
Implement and Monitor Work Health and Safety Practices
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts
BSBDIV501 Manage diversity in the workplace
SITXFIN003 Manage finances within a budget
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHKOP005 Coordinate cooking operations
SITHKOP004 Develop menus for special dietary requirements
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITHCCC021 Prepare specialised food items
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
SITHCCC019 Produce cakes, pastries and breads
SITXHRM001 Coach others in job skills
SITHCCC020 Work effectively as a cook
SITHCCC004 Package prepared foodstuffs
SITXFSA002 Participate in safe food handling practices
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare Seafood Dishes
SITHCCC012 Prepare poultry dishes
SITHCCC017 Handle and serve cheese
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC003 Prepare and present sandwiches
SITHCCC006 Prepare appetisers and salads
BSBSUS201 Participate in Environmentally Sustainable Work Practices
SITXINV002 Maintain the quality of perishable items
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC001 Use food preparation equipment
SITHCCC007 Prepare stocks, sauces and soups
BSBWOR203 Work effectively with others
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices

International

52 weeks
  • RPL/RCC/Credit
  • On-campus
Hygiene and Safe Food Handling Practices
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
Work Safely in the Kitchen
SITXWHS001 Participate in safe work practices More Information Training.gov Details
Work Effectively and Use Cookery Skills Effectively
BSBWOR203 Work effectively with others More Information Training.gov Details
Use Equipment to Prepare and Cook Food
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Participate and Maintain the Quality of Perishable Food and Practice Sustainability
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
Prepare and Present Fruit, Vegetables, Pasta Dishes and Cheese
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC017 Handle and serve cheese More Information Training.gov Details
Prepare and Present Poultry and Seafood Dishes
SITHCCC012 Prepare poultry dishes More Information Training.gov Details
SITHCCC013 Prepare Seafood Dishes More Information Training.gov Details
SITHCCC014 Prepare meat dishes More Information Training.gov Details
Package Prepared Foodstuffs
SITHCCC004 Package prepared foodstuffs More Information Training.gov Details
SITHPAT006 Produce desserts More Information Training.gov Details
Coaching and Developing Skills as a Cook
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITXHRM001 Coach others in job skills More Information Training.gov Details
Produce Cakes, Pastries and Breads
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
Menu Planning and Costing
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
Dietary and Specialised Food Items
SITHCCC018 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHCCC021 Prepare specialised food items More Information Training.gov Details
Manage People and Conflict
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
Coordinate Cookery Operations and Dietary Requirements
SITHKOP004 Develop menus for special dietary requirements More Information Training.gov Details
SITHKOP005 Coordinate cooking operations More Information Training.gov Details
Environmentally Sustainable Work Practices
BSBSUS401 Implement and monitor environmentally sustainable work practices More Information Training.gov Details
Manage Finances within a Budget
SITXFIN003 Manage finances within a budget More Information Training.gov Details
Diversity in the Workplace
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
Implement and Monitor Work Health and Safety Practices
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts
BSBDIV501 Manage diversity in the workplace
SITXFIN003 Manage finances within a budget
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHKOP005 Coordinate cooking operations
SITHKOP004 Develop menus for special dietary requirements
SITXCOM005 Manage conflict
SITXMGT001 Monitor work operations
SITXHRM003 Lead and manage people
SITHCCC021 Prepare specialised food items
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
SITHCCC019 Produce cakes, pastries and breads
SITXHRM001 Coach others in job skills
SITHCCC020 Work effectively as a cook
SITHCCC004 Package prepared foodstuffs
SITXFSA002 Participate in safe food handling practices
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare Seafood Dishes
SITHCCC012 Prepare poultry dishes
SITHCCC017 Handle and serve cheese
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC003 Prepare and present sandwiches
BSBSUS201 Participate in Environmentally Sustainable Work Practices
SITXINV002 Maintain the quality of perishable items
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC001 Use food preparation equipment
BSBWOR203 Work effectively with others
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices

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
SITXINV002 Maintain the quality of perishable items 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
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC013 Prepare Seafood Dishes More Information Training.gov Details
SITHCCC014 Prepare meat dishes More Information Training.gov Details
SITHPAT006 Produce desserts More Information Training.gov Details
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC012 Prepare poultry dishes 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
SITXHRM001 Coach others in job skills 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
SITHCCC018 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHKOP005 Coordinate cooking operations More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
SITXFIN003 Manage finances within a budget More Information Training.gov Details
SITXMGT001 Monitor work operations 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
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.
Sequence Unit
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
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC001 - Use food preparation equipment
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC007 - Prepare stocks, sauces and soups
2 SITHCCC014 - Prepare meat dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC017 - Handle and serve cheese
2 SITHPAT006 - Produce desserts
3 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITHCCC020 - Work effectively as a cook
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITXHRM001 - Coach others in job skills
3 SITHKOP002 - Plan and cost basic menus
3 SITXFSA002 - Participate in safe food handling practices
3 SITHCCC021 - Prepare specialised food items
4 SITXCOM005 - Manage conflict
4 SITXFIN003 - Manage finances within a budget
4 SITXMGT001 - Monitor work operations
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


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