SIT40516 – Certificate IV in Commercial Cookery

Course Overview

The Certificate IV in Commercial Cookery provides the technical skills and advanced knowledge required to join a kitchen brigade or continue with further specialised study. This course equips you to work within the kitchen at a supervisory level. You will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations. Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.

Take the next step in your cookery career and progress to the Certificate IV in Commercial Cookery.

Gain the specialised skills and knowledge required join the kitchen as a chef or move on with further study.

Course Outcomes: Chef | Cook | Kitchen Manager

Cricos Course Code: 095011M

Course Duration: 77 Weeks

Holidays: 12 Weeks


Core Units: 26

BSBTWK501 Lead diversity and inclusion
BSBSUS411 Implement and monitor environmentally sustainable work practices
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, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Prepare cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and Manage People
SITXINV002 Maintain the quality of perishable supplies
SITXWHS003 Implement and monitor work health and safety practices
SITXCOM005 Manage Conflict
SITXFIN003 Manage finances within a budget
SITXMGT001 Monitor work operations

Elective Units: 7

SITXCCS007 Enhance customer service experiences
SITXFSA004 Develop and Implement a food safety program
SITXINV001 Receive and store stock
SITXFIN002 Interpret Financial Information
SITXINV004 Control Stock
SITXCCS006 Provide Service to Customers
SITHCCC002 Prepare and present simple dishes