SIT40516 Certificate IV in Commercial Cookery
CRICOS Course Code: 102963M
Course Features
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.
International students must:
- Be at least 18 years of age and have completed the equivalent of Year 12. (*see IIE international academic admission guide for academic entry requirement)
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus one work placement block completed the term break and 18 weeks of holidays.
| 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 |
Electives Units
| SITXWHS002 | Identify hazards, assess and control safety risks |
| SITXFIN004 | Prepare and monitor budgets |
| BSBWOR203 | Work effectively with others |
| SITXCCS006 | Provide service to customers |
| BSBITU306 | Design and produce business documents |
| BSBFIA401 | Prepare financial reports |
| SITHIND002 | Source and use information on the hospitality industry |
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Projects
- Observations
- Portfolios
- Supervisor reports
- Presentations
- Report writing
- Questioning (oral or written)
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.iie.edu.au
For international students, the granting of course credit may affect course fees as well as the duration of the course.
The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
For any questions about course credit, contact us at the details shown below.
Vocational Placement 240 hours of vocational placement required.
Delivery Mode
- 15hrs face to face classroom-based
- 5 Hrs. Online Via Online Learning System
Delivery Location
IIE Main Campus at S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.
Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.
IIE Main Campus
S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
Phone: 0061(02)88972125
Email: info@iie.edu.au | admission@iie.edu.au | international@iie.edu.au
Web: www.iie.edu.au
