[cs_content][cs_section bg_image=”http://seia.edu.au/wp-content/uploads/2017/01/c4-commercial-cookery.jpg” parallax=”false” style=”margin: 0px;padding: 45px 0px;height: 300px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”] [/cs_column][/cs_row][/cs_section][cs_section parallax=”false” style=”margin: 0px;padding: 45px 0px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]

SIT40516 Certificate IV in Commercial Cookery

[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”2/3″ style=”padding: 0px;”][x_accordion][x_accordion_item title=”Description” open=”true”]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.[/x_accordion_item][x_accordion_item title=”Entry Requirements” open=”false”]

  • Students must be 18 years of age or over.
  • Students are required to successfully complete the Language Literacy and Numeracy test and achieve Australian Core Skills Framework level 3 across reading, writing, learning, oral communication and numeracy skill. Prospective students who have completed Year 12 or provide an AQF Certificate III or above in any discipline will be deemed as meeting the LLN entry requirements.
  • Satisfactorily complete a pre-training review interview to determine student’s suitability for the chosen course.
  • Students are required to be physically fit to be able to perform some tasks required by the course.
  • Students are required to have access to computer and internet in order to complete assessments and read information on the unit of competency.

[/x_accordion_item][x_accordion_item title=”Course Mode of Delivery and Duration” open=”false”]Prospective students have the option of selecting the face-to-face, or blended delivery options over a period of 63 weeks. You are required to indicate your selection on the Enrolment Form.[/x_accordion_item][x_accordion_item title=”Pathways” open=”false”]Upon successful completion candidates may pursue:

  • SIT50416 Diploma of Hospitality Management or may progress to other higher level programs in the Tourism, Travel and Hospitality Training Package.

[/x_accordion_item][x_accordion_item title=”Job Roles” open=”false”]Job roles that may be available to you after successful completion of the course include:

  • Chef
  • Chef de partie

[/x_accordion_item][x_accordion_item title=”Recognition of Prior Learning” open=”false”]Many of our students already have a high level of skills, knowledge and expertise that can be recognised through a Recognition of Prior Learning (RPL) process. Students seeking recognition can apply for RPL on enrolment into a qualification or throughout the duration of their study.[/x_accordion_item][x_accordion_item title=”Credit Transfer” open=”false”]If you have completed previous study that is the same as your intended qualification with another organisation you may be able to apply for a credit transfer or exemption. A copy of the original transcript must be provided when applying for a credit transfer.[/x_accordion_item][x_accordion_item title=”Units of Competency” open=”false”]Total number of units = 33 units

  • 26 core units
  • 7 elective units

BSBDIV501 Manage diversity in the workplace
BSBSUS401 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 Produce 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
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
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 items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices


Asian Cookery
SITHASC002 Prepare Asian appetisers and snacks
SITHASC003 Prepare Asian stocks and soups
SITHASC004 Prepare Asian sauces, dips and accompaniments
SITHASC005 Prepare Asian salads
SITHASC006 Prepare Asian rice and noodles
SITHASC007 Prepare curry pastes and powders
SITHASC008 Prepare Asian cooked dishes
SITHASC009 Prepare Asian desserts
SITHASC010 Prepare Japanese cooked dishes
SITHASC011 Prepare sashimi
SITHASC012 Prepare sushi
SITHASC013 Produce Japanese desserts
SITHASC014 Prepare dim sum
SITHASC015 Prepare Chinese roast meat and poultry dishes
SITHASC016 Prepare tandoori dishes
SITHASC017 Prepare Indian breads
SITHASC018 Prepare Indian sweetmeats
SITHASC019 Prepare Indian pickles and chutneys

Client and Customer Service
CHCAGE001 Facilitate the empowerment of older people
SITXCCS006 Provide service to customers
SITXCCS007 Enhance customer service experiences

Commercial Cookery and Catering
SITHCCC004 Package prepared foodstuffs
SITHCCC009 Produce cook-chill and cook-freeze foods
SITHCCC010 Re-thermalise chilled and frozen foods
SITHCCC015 Produce and serve food for buffets
SITHCCC016 Produce pates and terrines
SITHCCC017 Handle and serve cheese
SITHCCC021 Prepare specialised food items
SITHCCC022 Prepare portion-controlled meat cuts

Computer Operations and ICT Management
BSBITU202 Create and use spreadsheets
BSBITU301 Create and use databases
BSBITU306 Design and produce business documents

BSBFIA401 Prepare financial reports
SITXFIN002 Interpret financial information

First Aid
HLTAID003 Provide first aid

Food and Beverage
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITHFAB014 Provide table service of food and beverage

Food Safety
SITXFSA003 Transport and store food
SITXFSA004 Develop and implement a food safety program

Human Resource Management
SITXHRM002 Roster staff
TAEASS301B Contribute to assessment
TAEDEL301A Provide work skill instruction
TAEDEL404A Mentor in the workplace

SITXINV001 Receive and store stock
SITXINV003 Purchase goods
SITXINV004 Control stock

Kitchen Operations
SITHKOP003 Plan and display buffets
SITHKOP006 Plan catering for events or functions

SITHPAT002 Produce gateaux, torten and cakes
SITHPAT005 Produce petits fours
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces

Work Health and Safety
SITXWHS002 Identify hazards, assess and control safety risks

Working in Industry
SITHIND002 Source and use information on the hospitality industry
[/x_accordion_item][x_accordion_item title=”Assessments” open=”false”]To be assessed as competent, learners need to provide satisfactory evidence to all the assessment requirements relating to their knowledge and skills relevant to the unit of competence. Assessment methods may include:

  • Written activities
  • Case studies
  • Projects
  • Role plays / observations
  • Practical work placement

[/x_accordion_item][/x_accordion][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″ style=”padding: 0px;”][cs_text]Course Duration
63 weeks

Download Course Guide (PDF)