Overview
The nationally recognized Certificate IV in Commercial Cookery enables you to unlock your inner MasterChef and build the necessary skills to advance your culinary career. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers.
Learn New Skills
Through a mix of theory and practical course work, learn to:
- Prepare dishes uses different techniques, equipment and methods
- Develop and adapt menus to meet dietary requirements
- Manage kitchen operations
- Lead a team and coach individuals
- Manage human resources and business operations
- Follow work health and safety practices
Develop Your Talent
Develop the attributes to help you get ahead:
- A collaborative teamwork spirit
- Effective communication
- Problem-solving skills
- A passion for food
- Passion for learning
- Ability to work in high-pressure environments
- A desire to be a leader in a busy kitchen
Achieve Your Goals
Completing this course provides you with:
- A nationally accredited qualification at the Certificate IV level
- Skills and knowledge to start your own business
Career opportunities:
- Chef
- Chef de Partie
- Sous Chef
- Head Chef
Packaging Rules
33 units must be completed:
- 26 core units
- 7 elective units, consisting of:
- 7 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
| Core 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 bread |
| 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 |
| Elective Units | |
| 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 |
| Finance | |
| BSBFIA401 | Prepare financial reports |
| SITXFIN002 | Interpret financial information |
| First Aid | |
| HLTAID011 | 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 |
| Inventory | |
| 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 |
| Patisserie | |
| 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 |
