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.
At Course Commencement
- SITHCCC020 Work effectively as a cook
- SITHKOP005 Coordinate cooking operations (Industry Log Book Introduction and Discussion for completion requirements)
* To Be Completed through the course duration. Regular due diligence checks by respective trainers.
Unit Cluster 1: Work Safety and Supplementary
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXINV002 Maintain the quality of perishable items
- SITXWHS003 Implement and monitor work health and safety practices
- SITXWHS002 Identify hazards, assess and control safety practices
Unit Cluster 2: Kitchen Skills 1
- SITHCCC001 Use food preparation equipment
- SITHCCC006 Prepare appetizers and salads
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
Unit Cluster 3: Administration
- SITHKOP002 Plan and cost basic menus
- SITXFIN003 Manage finances within a budget
- SITHIND002 Source and use information on the hospitality industry (two industry tours)
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITXINV001 Receive and store stock
- SITXINV004 Control stock
Unit Cluster 4: Kitchen Skills 2
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHKOP005 Coordinate cooking operations (must complete 12 shifts log book by course end date)
- SITHFAB002 Provide responsible service of alcohol
Mid Term/Practice Exam (3 course plate-up)
Unit Cluster 5: HR Management
- SITXHRM002 Roster staff
- SITXCOM005 Manage conflict
- BSBDIV501 Manage diversity in the workplace
- SITXHRM003 Lead and manage people
- SITXHRM001 Coach others in job skills (theory / practical kitchen skills demonstrated during kitchen time / cultural dish presentation)
- SITXMGT001 Monitor work operations
Unit Cluster 6: 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
- SITHCCC017 Handle and serve cheese
- SITHCCC020 Work effectively as a cook (must complete 48 shifts log book by course end date)
Kitchen & Management Skills
- Breakfast Buffet
- Final Exam (5 course plate-up)
78 weeks [68 weeks study + 10 weeks break]
(16 Core units, 7 Electives, Total 33 Units)
Please contact college staff for intake dates.
- An overall equivalent IELTS 5.5 or equivalent and above
- 18 years and above with a High School Certificate (Year 12)
- A verified copy of qualifications & transcripts is required to accompany your application
- Qualification & transcripts need to be verified by CTI’s approved student recruitment agent to confirm their genuine status.
Work Placement is a mandatory component for both SITHKOP005 and SITHCCC020 units. SITHKOP005 requires 12 service shifts and SITHCCC020 requires 48 service shifts to be undertaken in an operational commercial kitchen.
Student are required to source their own work placements and to provide details of their workplaces so that the facilities and equipment can be verified by a CTI representative.
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.
- Chef de Partie
Please contact college staff for fees.
Training & Assessment Strategy