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SIT40516 Certificate IV in Commercial Cookery

dip of hospitality management
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 3 contact days 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

Please click here to download Training & Assessment Strategy for Certificate IV in Commercial Cookery


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
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITXCCS006 Provide service to customers
Unit Cluster 6: HR Management
SITXHRM002 Roster staff
BSBDIV501 Manage diversity in the workplace
SITXCOM005 Manage conflict
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations

Preferred entry requirements for candidates considering this qualification include:

  • An overall IELTS band 5.0 or equivalent and above;
  • 18 years and above with a High School Certificate (Year 12).
  • A verified copy of qualification & transcripts is required along with the application.
  • Qualification & transcripts need to be verified by CTI’s approved student recruitment agent to confirm their genuine status.

*Documents not in English should be provided with a certified translation

Preferred Pathways

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)

Or

Individuals may enter with limited or no vocational experience and without a relevant lower level qualification.

Course Pathways

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
  • chef de partie
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

The SIT40516 Course Schedules

Course Duration 1.5 Years
(72 teaching weeks, 6 weeks break)
Class Schedule *25 Hours
(2.5 days per week)
Intake Dates
2017 2018
Jan 8
Feb 12
Mar 13 12
Apr 10 9
May 15 14
Jun 12 11
Jul 10 9
Aug 14 13
Sep 11 10
Oct 9 8
Nov 13 12
Dec 11 10
Term Breaks
  • 04/06/2017 – 23/06/2017
  • 10/09/2017 – 29/09/2017
  • 17/12/2017 – 05/01/2018
  • 25/03/2018 – 13/03/2018
Session Times Wednesday – Friday

  • Class: 8:30am – 5:30pm (8 hours)
  • Kitchen-based practical learning: 8:30am – 5:30pm (8 hours, Thursday)
  • Break: 12:45pm – 01:15pm
Cluster Administration (11 weeks)

  • 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
Work Safety (11 weeks)

  • 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
Kitchen Skills 1 (11 weeks)

  • 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
Kitchen Skills 2 (11 weeks)

  • SITHCCC012 – Prepare poultry dishes
  • SITHCCC013 – Prepare seafood dishes
  • SITHCCC014 – Prepare meat dishes
  • SITHKOP005 – Coordinate cooking operations
  • SITHFAB002 – Provide responsible service of alcohol
Kitchen Skills 3 (11 weeks)

  • SITHKOP004 – Develop menus for special dietary requirements
  • SITHCCC018 – Prepare food to meet special dietary requirements
  • SITHPAT006 – Produce desserts
  • SITHCCC019 – Produce cakes, pastries and breads
  • SITHCCC020 – Work effectively as a cook
  • SITXCCS006 – Provide service to customers
HR Management (11 weeks)

  • SITXHRM002 – Roster staff
  • BSBDIV501 – Manage diversity in the workplace
  • SITXCOM005 – Manage conflict
  • SITXHRM001 – Coach others in job skills
  • SITXHRM003 – Lead and manage people
  • SITXMGT001 – Monitor work operations
NOTE

  • Credit Transfers and RPL to any of the units listed above will be applied provided the required documentation is provided and based on the outcome decided upon of the assessor.
  • Student progress will be reviewed at the end of each cluster. You must meet assessment requirements as per visa conditions at all times.
  • * Students may be required to complete additional hours beyond class times to complete the course.

SIT40516 Certificate IV in Commercial Cookery – 1.5 Years (78 weeks) AUD $22,000
Application Fee (Non-refundable) $150
Overseas Student Health Cover (Medibank)  – 1 Year $581.40 / Year (approx.)

*Note all above prices include GST

Take the first steps toward your future today.

  • +61 (7) 3123 4055
  • +61 (7) 3221 2225
  • info@cti.qld.edu.au
  • Level 1, 333 Adelaide Street, Brisbane City QLD 4000