Course Overview


SIT40516 – Certificate IV in Commercial Cookery


73 Weeks

AUD 4200
(Flexible monthly installments)

Combination of face-to-face theory and demonstration sessions and practical sessions within the commercial kitchen environment

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.

  • chef.
  • chef de partie.

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


  • Employed or self-employed workers who want formal recognition of their experience / skills in Hospitality industry.
  • Learners, who are not employed but looking to get enrolled in this qualification, to gain the skills and knowledge, looking for employment in the Hospitality industry.
  • Fee for Service

Learners with experience in the relevant industry or education can apply for Recognition of Prior Learning (RPL) and Credit Transfer. Please refer to ‘RECOGNITION OF PRIOR LEARNING AND CREDIT TRANSFER’ section or contact Community Education Australia (CEA).

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 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
SITXHRM002 Roster staff
SITXCCS006 Provide service to customers
SITXINV003 Purchase goods
SITXINV004 Control stock
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND002 Source and use information on the hospitality industry
SITXINV001 Receive and store stock


Note: SITXFSA001 Use hygienic practices for food safety will be the first unit of the course as this being the pre requisite unit of some of the units.

Should the student successfully complete only one or more of the Units of Competency, but not the required 33 Units of Competency, the student will be issued with a Statement of Attainment at the time of completion or withdrawal.

Study Load:

Total number of hours for the Qualification are 1790 hours, which constitute of Training and assessment hours (1300 Hours) and 490 hours of Self-directed learning. CEA delivers training and assessment for 20 hours per week. One day will be theory class and remaining time will be allocated to the practical demonstration. The student must have access to the work place (commercial Kitchen).

Amount of Training:

Amount of training may be adjusted depending upon the learner cohort according to their experience and achieved qualifications. For example; learners with significant industry experience or competency already gained in any unit of competency to be delivered in the course, may be eligible for RPL or Credit Transfer. This will shorten the length of the course for particular students who are granted RPL or Credit Transfer (refer to Recognition of prior learning and Credit transfer section below). Please contact CEA for further details if required.

Course can be delivered at Level 1, 7 Clunies Ross Ct, Eight Mile Plains, Queensland 4113 and commercial kitchen at 10/250 Kingston Rd, Slacks Creek QLD 4127 for practical classes. The students may also get the training and assessment conducted by CEA at their own workplace. CEA expects the full cooperation of the workplace management staff during the course delivery at the workplace.

Course Commencement

Monthly Intake commencing the first Monday of every month.

Qualification Package Entry Requirements

There are no specific entry requirements are for this course.


CEA Admission requirements

CEA has the following admission requirements:

  • Entry into this course requires successful completion of an Australian Year 12 qualification or equivalent. However, selection is not based purely on academic performance. Relevant work experience, work samples and other documentation submitted will also be considered.
  • In addition to meeting the academic requirements applicants must demonstrate their competence in literacy and numeracy levels when enrolling into the course. ACSF exit levels 3 are required for enrolment into this course.
  • All students must be of the age 18 years or over at the time of the scheduled course commencement.

Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.


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

Note: Course participants are required to purchase a student cookery equipment kit. Please contact CEA in case you don’t have kit.


On successful completion of this course the student would be awarded SIT40516 Certificate IV in Commercial Cookery, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.

Pathway Into The Qualification

Individuals may enter Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

Pathway From The Qualification

After achieving Certificate IV in Commercial Cookery, individuals could progress to Diploma of Hospitality Management.

Employment Opportunities

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:

  • Chef
  • Chef de partie

Recognition of Prior Learning

Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.

(Source: )

Credit Transfer

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.


You could be granted RPL or CT full or part qualification based on your existing skills, knowledge and experience. Please contact us to find out if you’re a candidate for RPL or CT.

Notes: Payment of no more than $1,500 from each individual student prior to the commencement of the course.

  • Regarding payment plans – Monies for an individual client will not exceed $1500 at any given time.
CEA does not guarantee that:

Student will successfully complete a training product on its scope of registration, or a training product can be completed in a manner which does not meet the requirements of clause 1.1 and 1.2 of SRTOs 2015 ( ), or a student will obtain a particular employment outcome where this is outside the control of the RTO.