Course History

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Version Effective: 2nd of February, 2018 Next Version
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Version Effective: 2nd of February, 2018

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 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
  • Education and Humanities
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

  • 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.

Standard Course Structure

1 year full-time or 2 years part-time

  • RPL/RCC/Credit
  • Mixed Mode
Core
Only enrol in those units listed in the Study Sequence below. The remaining units to complete the course will be awarded by Credit Transfer based on the Certificate III qualification held.
SITXFSA002 Participate in safe food handling practices 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
SITHKOP004 Develop menus for special dietary requirements 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
SITHCCC018 Prepare food to meet special dietary requirements 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
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
SITHKOP005 Coordinate cooking operations More Information Training.gov Details
SITXHRM003 Lead and manage people 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
Elective
BSBCUS201 Deliver a service to customers 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
SITHCCC017 Handle and serve cheese More Information Training.gov Details
SITHCCC016 Produce pates and terrines 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

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 SITHKOP005 - Coordinate cooking operations
2 SITXHRM003 - Lead and manage people
3 SITXCOM005 - Manage conflict
4 SITXFIN003 - Manage finances within a budget
5 SITXMGT001 - Monitor work operations
6 SITXWHS003 - Implement and monitor work health and safety practices
7 BSBDIV501 - Manage diversity in the workplace
8 BSBSUS401 - Implement and monitor environmentally sustainable work practices

The following units have no specific enrolment order and you should discuss the order of enrolment for these with your teacher.
Unit Code Unit Name
SITXFSA002 Participate in safe food handling practices
SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts
SITHKOP004 Develop menus for special dietary requirements
SITHKOP002 Plan and cost basic menus
SITHCCC020 Work effectively as a cook
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare Seafood Dishes
SITHCCC012 Prepare poultry dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC001 Use food preparation equipment
SITXINV002 Maintain the quality of perishable items
BSBCUS201 Deliver a service to customers
SITXWHS001 Participate in safe work practices
SITHKOP001 Clean kitchen premises and equipment
SITHCCC017 Handle and serve cheese
SITHCCC016 Produce pates and terrines
SITHCCC003 Prepare and present sandwiches
BSBWOR203 Work effectively with others

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

Standard Course Structure

There are currently no intakes scheduled for this course structure.

Domestic 2020 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

Domestic 2021 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

Domestic 2022 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

Domestic 2023 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

International 2019 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

International 2020 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

International 2021 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

International 2022 Availabilities

Standard Course Structure

There are currently no intakes scheduled for this course structure.

International 2023 Availabilities

Standard Course Structure

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:

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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