SIT40516 Certificate IV in Commercial Cookery

Award Course
This training is delivered with Victorian and Commonwealth Government funding
Cricos Code 093946B


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 form others and use discretion to solve non-routine problems.


This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.


SIT50416 Diploma of Hospitality Management.

Course Delivery

18-month course.

Entry Requirements

Each student will undertake a Pre-Training Review before enrolling to help confirm the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals.

Expected Time to Complete

18 Months

Units & Assessment
Core Units
Code Unit Name Hours Material
BSBDIV501 Manage diversity in the workplace 60 $35.00
BSBSUS401 Implement and monitor environmentally sustainable work practices 40 $25.00
SITHCCC001 Use food preparation equipment 25 $70.00
SITHCCC005 Prepare dishes using basic methods of cookery 45 $115.00
SITHCCC006 Prepare appetisers and salads 25 $70.00
SITHCCC007 Prepare stocks, sauces and soups 35 $100.00
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45 $100.00
SITHCCC012 Prepare poultry dishes 25 $70.00
SITHCCC013 Prepare seafood dishes 50 $105.00
SITHCCC014 Prepare meat dishes 50 $140.00
SITHCCC018 Prepare food to meet special dietary requirements 75 $115.00
SITHCCC019 Produce cakes, pastries and breads 40 $100.00
SITHCCC020 Work effectively as a cook 80 $110.00
SITHKOP002 Plan and cost basic menus 30 $50.00
SITHKOP004 Develop menus for special dietary requirements 15 $35.00
SITHKOP005 Coordinate cooking operations 100 $65.00
SITHPAT006 Produce desserts 100 $140.00
SITXCOM005 Manage conflict 20 $35.00
SITXFIN003 Manage finances within a budget 30 $60.00
SITXFSA001 Use hygienic practices for food safety 15 $35.00
SITXFSA002 Participate in safe food handling practices 40 $40.00
SITXHRM001 Coach others in job skills 20 $35.00
SITXHRM003 Lead and manage people 60 $35.00
SITXINV002 Maintain the quality of perishable items 10 $30.00
SITXMGT001 Monitor work operations 20 $35.00
SITXWHS003 Implement and monitor work health and safety practices 30 $35.00
Elective Units
Code Unit Name Hours Material
BSBSUS201 Participate in environmentally sustainable work practices 20 $25.00
BSBWOR203 Work effectively with others 15 $25.00
SITHCCC011 Use cookery skills effectively 50 $20.00
SITHCCC017 Handle and serve cheese 5 $40.00
SITHFAB002 Provide responsible service of alcohol 10 $15.00
SITHKOP001 Clean kitchen premises and equipment 13 $30.00
SITHKOP006 Plan catering for events or functions 40 $150.00
SITHPAT001 Produce cakes 24 $60.00
SITHPAT003 Produce pastries 24 $60.00
SITHPAT004 Produce yeast-based bakery products 42 $60.00
SITXCCS006 Provide service to customers 25 $20.00
SITXWHS001 Participate in safe work practices 12 $30.00

Course Assessment

  • Project
  • Practical task
  • Knowledge based test
  • Written task
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.

Indicative Fees

Government Subsidised $7,458
Concession $3,172
Apprenticeship $5,589
Apprenticeship Concession $2,798
RPL Government Subsidised $2,492
RPL Concession $498
RPL Self-funded $3,738
Self-Funded $8,704

Average total fees include designated materials and will vary according to your specific unit choices and other factors.

The student tuition fees as published are subject to change given individual circumstances at enrolment.

For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure

Please visit our Fees and Charges page for more information.
Intake Campus Course Details
2019 Ongoing Enrolment Mildura Campus Full Time, Part Time, Classroom Based, Full Year, Apprentice
2019 January Mildura Campus International, Full Time, Classroom Based, Full Year
2019 Ongoing Enrolment Mildura Campus Full Time, Classroom Based, Full Year