SIT40516 Certificate IV in Commercial Cookery

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SIT40516 Certificate IV in Commercial Cookery

Cert IV in commercial cookery is designed to provide you with the skills and knowledge about commercial cooking. Also, this course will prepare you to become a professional cook/chef and a leader/supervisor. Through this course, you can become a Chef de Cuisine, Senior Chef, and Chef de Partie.

This qualification will allow you to work in;

  • restaurants
  • hotels
  • clubs
  • pubs
  • cafes
  • coffee shops
  • or run a small business

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Core and Elective Units for SIT40516 Certificate IV in Commercial Cookery

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


Elective Units

  • SITXCCS006 Provide service to customers
  • SITXCCS007 Enhance customer service experiences
  • SITHCCC004 Package prepared foodstuffs
  • SITHCCC010 Re-thermalise chilled and frozen foods
  • SITHCCC016 Produce pates and terrines
  • SITHCCC017 Handle and serve cheese
  • SITHCCC021 Prepare specialised food items


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