Course Overview


SIT40516 Certificate IV in Commercial Cookery


73 weeks including holidays (7 weeks) on a full-time basis for 20 hours per week for 66 weeks.

Refer to statement of fees or contact one of our friendly team members

Delivered in a blended mode of delivery, which consists of classroom-based, commercial kitchen provided by CEA

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.

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.

  • International Students.

  • Learners are to be aged 18 years and above and will include mature aged learners.
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
BSBITU306 Design and Produce Business Documents
SITHKOP001 Clean kitchen premises and equipment
SITXWHS002 Identify hazards, assess and control safety risks
HLTAID003 Provide first Aid
BSBCMM201 Communicate in the Workplace

69 Osborne Avenue, Springvale, VIC 3171, Australia and Workplace commercial kitchen as per student practical placement agreements.

There are no specific entry requirements are for this course.

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.



Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.



Training Pathway

Further training pathways from this qualification include, but are not limited to, Diploma of Hospitality Management (SIT50416).


Employment Pathway

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • Chef
  • Chef de partie

Learners who complete a course are reminded at the time of completion, of further opportunities, unless a learning barrier has been identified that would hinder their progression to a higher qualification level.


Please refer to the following source for Pathway and employment outcomes and Job Pathways Charts illustrating potential career pathways within that industry.


CEA’s responsibilities to the students:

  • Providing Quality Training and Assessment
  • Complying with the standards for RTOs 2015.
  • Issuing AQF certification, when all the assessment and financial requirements are met by the students.

Please note that CEA does not provide any guarantee of:

  • A migration Outcome.
  • A learner will successfully complete a training product on its scope of registration; or
  • A training product can be competed in a manner which does not meet the requirements of the relevant training package or VET accredited course; or
  • A learner will obtain a particular employment outcome.
  • Licensing outcome

Student must read student handbook before making an enrolment decision. You can contact CEA student services for any further information.

Apart from Human Resources including training and assessment staff, support staff, course participants for role-plays and activities, following will be provided by CEA.

Learning Resources

The learning resources provided to students during the training and assessment include but not limited to:

  • PowerPoint presentations
  • Learner guides
  • Legislative documentation where required,
  • References according to individual units

Physical Resources

Facilities, Equipment and Learning Resources

CEA will provide facilities, equipment and all the learning resources required to deliver training and assessment of each unit according to its requirements. CEA will provide training / assessment facility in form of classrooms, commercial kitchen and simulated environment for training and assessment and all other resources required to deliver the unit of competency in the course.