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SIT40516 – Certificate IV in Commercial Cookery




78 weeks (Incl Holidays)

Course Code


CRICOS Course Code



Domestic and International Students

Course Overview:

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.

Course Duration:

  • Training weeks: 60 weeks
  • Holiday weeks: 18 weeks
  • Total duration: 78 weeks

Course Structure:

Total number of units = 33  (26 core units and 7 elective units)

SITXFSA001 Use hygienic practices for food safety (Core)
BSBWOR203 Work effectively with others (Elective)
SITXCOM002 Show social and cultural sensitivity (Elective)
SITXHRM001 Coach others in job skills (Core)
SITXINV002  Maintain the quality of perishable items (Core)
SITXWHS001 Participate in safe work practices (Elective)
SITXFSA002 Participate in safe food handling practices (Core)
SITHCCC001 Use food preparation equipment (Core)
SITHKOP001 Clean kitchen premises and equipment (Elective)
BSBSUS201 Participate in environmentally sustainable work practices (Elective)
SITHIND002 Source and use information on the hospitality industry (Elective)
SITHCCC005 Prepare dishes using basic methods of cookery (Core)
SITHCCC003 Prepare and present sandwiches (Elective)
SITHCCC006 Prepare appetisers and salads (Core)
SITHCCC007 Prepare stocks, sauces and soups (Core)
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes (Core)
SITHCCC012 Prepare poultry dishes (Core)
SITHCCC013 Prepare seafood dishes (Core)
SITHCCC014 Prepare meat dishes (Core)
SITHKOP002 Plan and cost basic menus (Core)
SITHCCC019 Produce cakes, pastries and breads (Core)
SITHCCC018 Prepare food to meet special dietary requirements (Core)
SITHPAT006 Produce desserts (Core)
BSBDIV501 Manage diversity in the workplace (Core)
BSBSUS401 Implement and monitor environmentally sustainable work practices (Core)
SITXFIN003 Manage finances within a budget (Core)
SITHKOP004 Develop menus for special dietary requirements (Core)
SITXMGT001 Monitor work operations (Core)
SITXWHS003 Implement and monitor work health and safety practices (Core)
SITXHRM003 Lead and manage people (Core)
SITXCOM005 Manage conflict (Core)
SITHKOP005 Coordinate cooking operations (Core)
SITHCCC020 Work effectively as a cook (Core)

Please contact for a detailed ”Training & Assessment Strategy” document.

Entry Requirements:

Students enrolling into SIT40516 – Certificate IV in Commercial Cookery must meet the following entry requirements:

  • A candidate must be a minimum age of 18 years at the time of course commencement.
  • Submit a copy of minimum Year 12 or equivalent qualification or AQF Certificate III / IV or higher.
  • Successfully complete a Language, Literacy & Numeracy test (LLN) & Pre-training review (PTR) process
    • Candidate undertaking this course must possess sound language, literacy, and numeracy skills since it requires them to do calculations, make recipe cards and do menu costing, do the calculation for budget and prepare operational plans.
    • All students are required to undertake a language, literacy, and numeracy (LLN) test conducted by the institute.
    • If learners do not meet English and LLN requirements, learners will be asked to take further Language, literacy, and numeracy training (as Institute doesn’t offer LLN training courses)
    • All learners will be required to undertake a pre-training review which aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, relevant experience, and interview conducted by the Institute’s enrolment officer. The interview also aims to identify the suitability of the course, any support needs, and possible RPL opportunities.
    • Through pre-training review learner will demonstrate that they have the necessary skills to successfully complete the course
  • Ability to independently use & operate a computer/laptop and knowledge of basic use of office applications. (Part of the PTR process). Learners who do not possess basic computing skills will be referred to take basic computer training before enrolment (as Institute doesn’t offer IT training courses).
  • Students may also need to have access to a computer & internet services outside class hours.
    • Although Institute will provide access to computers/laptops on loan with required resources during classroom hours however to work on assignments and tasks for self-study. However, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).
    • All learners are expected to have access to MS office applications such as Microsoft Word, an email platform.
  • Must be physically fit to undertake hospitality tasks and responsibilities as required by the course units.
  • Students with specific personal/religious beliefs/food or other allergies in terms of food products may need to consider their enrolment.
  • Attend an interview (face to face / phone / skype)
    • All prospective students (the candidates) are interviewed (face to face/phone/skype) and will have the course explained to them by a Student Services Officer. The purpose of this interview is to ensure the candidate understands the commitment of signing up to the course, entry requirements, course outcomes, and what is expected of the student during their studies with Federation Academy.

Career Pathways:

• Chef
• Chef de partie.

Work-Based Training (WBT)

The workplace units (SITHCCC020 & SITHKOP005) are practicum training and must be undertaken in a real industry workplace within a commercial kitchen that services customers to industry-realistic ratios. The student may already be in suitable employment or alternatively a suitable practical placement will be provided. Work-Based Training placements are designed to ensure that all required food service periods/occasions specified in the workplace units are covered and meet the needs of a variety of menu styles.

A logbook will be issued to each student and will be required to complete the required service periods. A service period consists of breakfast or lunch or dinner with a minimum of four (4) hours. The work-based training must be completed and recorded in the WBA logbook issued to students and signed by the immediate supervisor of the business operation.

Prior to placing students into a workplace Federation Academy will assess the suitability of the business operation for work-based training. This is to ensure that the workplace has the equipment, as specified in the training package, to meet that of a commercial kitchen. In the event the workplace does not have all the required equipment for training purposes Federation Academy will make alternative training arrangements with the student.

Once a workplace is deemed appropriate a formal agreement will be entered into with the establishment. This involves the business operation accepting Federation Academy student/s for work placement. The formal agreement will specify the number of service periods the student is required to complete, the type of service periods available along with the guidelines relevant to the employer, student, and Federation Academy. Formal guidelines are developed to ensure all unit and course requirements are addressed.

When undertaking WBA students will have in possession a student guide for WBA that includes information on how to complete the WBA logbook, a copy of the practical placement agreement/guidelines, and training tasks. Students undertaking a practical placement in a workplace will follow timing and uniform requirements according to the workplace’s standards.

The Hospitality Trainer will visit each student on placement a minimum of once every 4 weeks to ensure positive progression. The Hospitality Trainer will discuss the progress of the student with their direct workplace supervisor. In addition to this, the Hospitality Trainer will check to ensure logbooks are completed to the required standard and that the student is being provided assistance and support as per the workplace agreement.


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