SIT40516 Certificate IV in Commercial Cookery
The SIT40516 Certificate IV in Commercial Cookery 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. Possible job titles include chef and chef de partie, and No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The course runs over 78 weeks with 25 hours per week. Students who successfully complete this course may continue with further study at Diploma of Hospitality or Diploma or Advanced Diploma level in business and/or Leadership and Management at CTI.
CRICOS code: 093920A
For further information on this course including study options and locations, download the course guide.
Total number of units = 33
(26 core units & 7 elective units must be selected)
CRICOS Code: 093920A
The SIT40516 course includes:
|Unit Cluster 1: Administration|
|SITHKOP002||Plan and cost basic menus|
|BSBITU306||Design and produce business documents|
|BSBITU202||Create and use spreadsheets|
|SITXFIN003||Manage finances within a budget|
|SITHIND002||Source and use information on the hospitality industry|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|Unit Cluster 2: Work Safety|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXINV002||Maintain the quality of perishable items|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITXWHS003||Implement and monitor work health and safety practices|
|Unit Cluster 3: Kitchen Skills 1|
|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|
|Unit Cluster 4: Kitchen Skills 2|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHKOP005||Coordinate cooking operations|
|SITHFAB002||Provide responsible service of alcohol|
|Unit Cluster 5: Kitchen Skills 3|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC020||Work effectively as a cook|
|SITXCCS006||Provide service to customers|
|Unit Cluster 6: HR Management|
|BSBDIV501||Manage diversity in the workplace|
|SITXHRM001||Coach others in job skills|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
There are no entry requirements for Australian Domestic Students.
This course does not currently have any entry requirements. Candidates may enter into the qualification through a number of entry points including:
Completed Year 12 (HSC or equivalent)
Individuals may enter with limited or no vocational experience and without a relevant lower level qualification.
In this role commercial cooks 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. Qualification pathways include work in organisations such as restaurants, hotels, clubs, pubs, cares and coffee shops, or to run a small business in these sectors.
Students successfully completing this course may study Diploma of Hospitality at CTI or Diploma or Advanced Diploma level in business and/or Leadership and Management. Individuals can also progress to other qualifications in any service industry field or advance to study at a university of their choice.
* Work experience and/or job placements are not guaranteed.
Possible job titles include:
- Chef de Partie
The SIT40516 Course Schedules
|Course Duration||1.5 Years
(68 teaching weeks, 10 weeks break)
|Class Schedule||*25 Hours (per week)|
|Session Times||Monday – Tuesday, Wednesday – Thursday
|Cluster||Administration (11 weeks)
|Work Safety (11 weeks)
|Kitchen Skills 1 (11 weeks)
|Kitchen Skills 2 (11 weeks)
|Kitchen Skills 3 (11 weeks)
|HR Management (11 weeks)
* Students may be required to complete additional hours beyond class times to complete the course.
The tuition fee for SIT40516 Certificate IV in Commercial Cookery is AUD $22,000