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.

Course Details

Course Type Qualification
Student Availability
  • Domestic
Fees
Full Fee $14883 (2019)
Subsidised Full Fee $6666 (2019)
Subsidised Concession Fee $5348 (2019)
Fee for service per unit $451 (2019)
Fee for service (International) $22195 (2019)
Fee for service per unit (International) $672.57 (2019)
Subsidised full fee per unit $202 (2019)
Subsidised concession fee per unit $162 (2019)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire
Study Area
  • Education and Humanities
Skill Area
  • Cookery
AQF Level Level 4: Certificate IV

Admission Codes

International Students
CRICOS Codes
  • ROC - 094903E
  • MKC - 094903E

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.

Student Outcomes, Career Opportunities and Occupations

  1. Students will receive a Result of Assessment within 21 days of completion of each unit/module or within 21 days of the ‘close of study’ date.
  2. Students who successfully complete all required units/modules will receive their qualification and an Academic Statement itemising all units/modules successfully completed.
  3. Following receipt of written advice from the student (or teacher) that the student does not intend to complete the full course, the student will be issued with a Statement of Attainment listing all units/modules successfully completed.

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
Standard Course Structure

1 year full-time or 2 years part-time

  • Mixed Mode
  • RPL/RCC/Credit
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
SITXINV002 Maintain the quality of perishable items More Information
SITHCCC001 Use food preparation equipment More Information
SITHCCC005 Prepare dishes using basic methods of cookery More Information
SITHCCC006 Prepare appetisers and salads More Information
SITHCCC007 Prepare stocks, sauces and soups More Information
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information
SITHCCC012 Prepare poultry dishes More Information
SITHCCC013 Prepare Seafood Dishes More Information
SITHCCC014 Prepare meat dishes More Information
SITHCCC018 Prepare food to meet special dietary requirements More Information
SITHCCC019 Produce cakes, pastries and breads More Information
SITHCCC020 Work effectively as a cook More Information
SITHKOP002 Plan and cost basic menus More Information
SITHKOP004 Develop menus for special dietary requirements More Information
SITHPAT006 Produce desserts More Information
SITXFSA001 Use hygienic practices for food safety More Information
SITHKOP005 Coordinate cooking operations More Information
SITXHRM003 Lead and manage people More Information
SITXCOM005 Manage conflict More Information
SITXFIN003 Manage finances within a budget More Information
SITXMGT001 Monitor work operations More Information
SITXWHS003 Implement and monitor work health and safety practices More Information
BSBDIV501 Manage diversity in the workplace More Information
BSBSUS401 Implement and monitor environmentally sustainable work practices More Information
Elective
SITXWHS001 Participate in safe work practices More Information
BSBCUS201 Deliver a service to customers More Information
BSBWOR203 Work effectively with others More Information
SITHCCC003 Prepare and present sandwiches More Information
SITHCCC016 Produce pates and terrines More Information
SITHCCC017 Handle and serve cheese More Information
SITHKOP001 Clean kitchen premises and equipment More Information

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
SITHKOP002 Plan and cost basic menus
SITHCCC017 Handle and serve cheese
SITHCCC016 Produce pates and terrines
SITHCCC003 Prepare and present sandwiches
BSBWOR203 Work effectively with others
BSBCUS201 Deliver a service to customers
SITXWHS001 Participate in safe work practices
SITXINV002 Maintain the quality of perishable items
SITHPAT006 Produce desserts
SITHKOP004 Develop menus for special dietary requirements
SITXFSA001 Use hygienic practices for food safety
SITHCCC020 Work effectively as a cook
SITHCCC019 Produce cakes, pastries and breads
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
SITHKOP001 Clean kitchen premises and equipment
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare Seafood Dishes
SITHCCC018 Prepare food to meet special dietary requirements

Course Assessment Information

Assessment Types
Written/Electronic Assessment
Practical Task
Third Party Verification
Project
RPL
Course Learning Outcomes
Where and when can I start?
The availabilities listed here are for 2019 and beyond.
Please view the more details information for any additional information related to the intakes

Domestic 2019 Availabilities

Mainstream Course Structure

Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
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

International 2019 Availabilities

Mainstream Course Structure

Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
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
For individual class days and times for each intake please check the TAFE Timetable located here
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