Version Effective: 2nd of February, 2018
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.

Course Details

Course Type Qualification
Student Availability
  • Domestic
Fees
Full Fee $14883 (2019)
$15807 (2020)
Subsidised Full Fee $6666 (2019)
$7095 (2020)
Subsidised Concession Fee $5348 (2019)
$5676 (2020)
Fee for service per unit $451 (2019)
$479 (2020)
Fee for service (International) $22195 (2019)
$15807 (2020)
Fee for service per unit (International) $672.57 (2019)
$479 (2020)
Subsidised full fee per unit $202 (2019)
$215 (2020)
Subsidised concession fee per unit $162 (2019)
$172 (2020)
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

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

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


International Course Structure

This program is typically delivered over 1 year full time or 2 years part-time.  
  • RPL/RCC/Credit
  • On-campus
Core units
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
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
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
SITHCCC012 Prepare poultry 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
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
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 Units
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
SITHKOP001 Clean kitchen premises and equipment 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 SITXFSA001 - Use hygienic practices for food safety
1 SITHCCC003 - Prepare and present sandwiches
1 SITXWHS001 - Participate in safe work practices
1 BSBWOR203 - Work effectively with others
1 SITHKOP001 - Clean kitchen premises and equipment
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC001 - Use food preparation equipment
1 SITXINV002 - Maintain the quality of perishable items
2 SITHPAT006 - Produce desserts
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC014 - Prepare meat dishes
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 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
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


User Choice Course Structure

This program is typically delivered over 1 year full time or 2 years part-time.      
  • RPL/RCC/Credit
  • On-campus
  • Mixed Mode
Core Units
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
SITXINV002 Maintain the quality of perishable items 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
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
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
SITXHRM001 Coach others in job skills 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
SITHCCC018 Prepare food to meet special dietary requirements 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
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
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 SITXFSA001 - Use hygienic practices for food safety
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 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC001 - Use food preparation equipment
1 SITXINV002 - Maintain the quality of perishable items
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC006 - Prepare appetisers and salads
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 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHCCC020 - Work effectively as a cook
3 SITXHRM001 - Coach others in job skills
3 SITXFSA002 - Participate in safe food handling practices
3 SITHKOP002 - Plan and cost basic menus
3 SITHCCC021 - Prepare specialised food items
4 BSBSUS401 - Implement and monitor environmentally sustainable work practices
4 SITHKOP004 - Develop menus for special dietary requirements
4 SITHKOP005 - Coordinate cooking operations
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


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

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 Course Structure

There are currently no intakes scheduled for this course structure.

User Choice Course Structure

There are currently no intakes scheduled for this course structure.

Domestic 2020 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

International Course Structure

There are currently no intakes scheduled for this course structure.

User Choice Course Structure

There are currently no intakes scheduled for this course structure.

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

International Course Structure

There are currently no intakes scheduled for this course structure.

User Choice Course Structure

There are currently no intakes scheduled for this course structure.

International 2020 Availabilities

Mainstream Course Structure

There are currently no intakes scheduled for this course structure.

International Course Structure

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 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
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