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 $14025 (2018)
$14883 (2019)
Subsidised Full Fee $6270 (2018)
$6666 (2019)
Subsidised Concession Fee $5016 (2018)
$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
Please select a course structure from the options below:
Mainstream 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.
SITHCCC006 Prepare appetisers and salads More Information
SITHCCC007 Prepare stocks, sauces and soups More Information
SITXFSA001 Use hygienic practices for food safety 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
SITHCCC012 Prepare poultry dishes More Information
SITXHRM003 Lead and manage people More Information
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information
SITHCCC013 Prepare Seafood Dishes More Information
SITHCCC014 Prepare meat dishes More Information
SITHPAT006 Produce desserts More Information
SITHKOP002 Plan and cost basic menus More Information
SITHCCC020 Work effectively as a cook More Information
SITHCCC019 Produce cakes, pastries and breads More Information
SITHCCC018 Prepare food to meet special dietary requirements More Information
SITXHRM001 Coach others in job skills More Information
SITXFSA002 Participate in safe food handling practices More Information
SITHKOP004 Develop menus for special dietary requirements More Information
SITXFIN003 Manage finances within a budget More Information
SITHKOP005 Coordinate cooking operations More Information
SITXCOM005 Manage conflict 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
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information
BSBWOR203 Work effectively with others More Information
SITHCCC003 Prepare and present sandwiches More Information
SITHKOP001 Clean kitchen premises and equipment More Information
SITXWHS001 Participate in safe work practices More Information
SITHCCC017 Handle and serve cheese More Information
SITHCCC021 Prepare specialised food items 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 SITHCCC006 - Prepare appetisers and salads
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC003 - Prepare and present sandwiches
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITXWHS001 - Participate in safe work practices
1 BSBWOR203 - Work effectively with others
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC001 - Use food preparation equipment
1 SITXINV002 - Maintain the quality of perishable items
1 SITXFSA001 - Use hygienic practices for food safety
2 SITXHRM003 - Lead and manage people
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC014 - Prepare meat dishes
2 SITHPAT006 - Produce desserts
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC013 - Prepare Seafood Dishes
3 SITXHRM001 - Coach others in job skills
3 SITXFSA002 - Participate in safe food handling practices
3 SITHCCC018 - Prepare food to meet special dietary requirements
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 SITHKOP005 - Coordinate cooking operations
4 SITXCOM005 - Manage conflict
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


International Course Structure

This program is typically delivered over 1 year full time or 2 years part-time.  
  • On-campus
Core units
SITHCCC007 Prepare stocks, sauces and soups More Information
SITHCCC006 Prepare appetisers and salads More Information
SITHCCC005 Prepare dishes using basic methods of cookery More Information
SITHCCC001 Use food preparation equipment More Information
SITXINV002 Maintain the quality of perishable items More Information
SITXFSA001 Use hygienic practices for food safety 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
SITHPAT006 Produce desserts More Information
SITHCCC019 Produce cakes, pastries and breads More Information
SITXHRM001 Coach others in job skills More Information
SITXFSA002 Participate in safe food handling practices More Information
SITHCCC018 Prepare food to meet special dietary requirements More Information
SITHKOP002 Plan and cost basic menus More Information
SITHCCC020 Work effectively as a cook 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
SITHKOP004 Develop menus for special dietary requirements More Information
BSBSUS401 Implement and monitor environmentally sustainable work practices More Information
SITHKOP005 Coordinate cooking operations More Information
SITXHRM003 Lead and manage people More Information
SITXCOM005 Manage conflict More Information
Elective Units
BSBWOR203 Work effectively with others More Information
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information
SITHKOP001 Clean kitchen premises and equipment More Information
SITHCCC003 Prepare and present sandwiches More Information
SITXWHS001 Participate in safe work practices More Information
SITHCCC017 Handle and serve cheese More Information
SITHCCC021 Prepare specialised food items 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 SITHCCC007 - Prepare stocks, sauces and soups
1 BSBWOR203 - Work effectively with others
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITHCCC003 - Prepare and present sandwiches
1 SITXWHS001 - Participate in safe work practices
1 SITHCCC006 - Prepare appetisers and salads
1 SITXINV002 - Maintain the quality of perishable items
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHCCC001 - Use food preparation equipment
1 SITHCCC005 - Prepare dishes using basic methods of cookery
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC014 - Prepare meat dishes
2 SITHPAT006 - Produce desserts
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC013 - Prepare Seafood Dishes
3 SITHCCC020 - Work effectively as a cook
3 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITHKOP002 - Plan and cost basic menus
3 SITXFSA002 - Participate in safe food handling practices
3 SITXHRM001 - Coach others in job skills
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHCCC021 - Prepare specialised food items
4 SITXMGT001 - Monitor work operations
4 SITXWHS003 - Implement and monitor work health and safety practices
4 BSBDIV501 - Manage diversity in the workplace
4 SITHKOP004 - Develop menus for special dietary requirements
4 BSBSUS401 - Implement and monitor environmentally sustainable work practices
4 SITHKOP005 - Coordinate cooking operations
4 SITXHRM003 - Lead and manage people
4 SITXCOM005 - Manage conflict
4 SITXFIN003 - Manage finances within a budget


User Choice Course Structure

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


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
2018 Intakes
The availabilities listed here are for 2018.

Mixed Mode

There are two course intakes, available in February and July.
1 year full-time or 2 years part-time

This course is available online with teaching support available through email and telephone. Online students require self-motivation and must have 25 hours per week available for study.  Optional, on-campus workshops are available at CQUniversity Rockhampton and CQUniversity Mackay in discussion with teaching team 

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