SIT40521 Certificate IV in Commercial cookery
| Course code | SIT40521 |
| Start date | View Intake Dates |
| Delivery mode |
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| Duration |
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RTO requirements
Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.
Training Package
There are no pre-requisite or any other training package entry requirements to enrol in this course.
- Domestic: 66 weeks without any breaks (may vary depending on the cohort and industry requirements)
- International: 78 weeks including 12 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)
** Please note: duration in weeks may vary dependent upon the amount of contact days per week.
Visit our funding and fees page for more information.
Pathways into the qualification
Credit may be granted towards this qualification by those who have completed SIT30816 Certificate III in Commercial Cookery in this Training Package or other relevant qualifications.
Pathways from the qualification
Further training pathways from this qualification include
- SIT50422 Diploma of Hospitality Management
- SIT60322 Advanced Diploma of Hospitality Management
Employment or occupational pathway
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.
Job roles related to this qualification include:
- Chef
- Chef de partie
Each unit will be assessed by a minimum of three (3) types of assessment:
- Question and answer/written assessment tasks
- Role play/practical demonstration and observation of skills
- Practical demonstration and observation of skills in a simulated environment
(Note: Written, Practical and observation assessments must be carried out).
You can apply for recognition of prior learning, academic credit and work experience towards this qualification. During the course of your life you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.
Click below for further details:
| Core Units |
| SITHCCC023* Use food preparation equipment |
| SITHCCC027* Prepare dishes using basic methods of cookery |
| SITHCCC028* Prepare appetisers and salads |
| SITHCCC029* Prepare stocks, sauces and soups |
| SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* Prepare vegetarian and vegan dishes |
| SITHCCC035* Prepare poultry dishes |
| SITHCCC036* Prepare meat dishes |
| SITHCCC037* Prepare seafood dishes |
| SITHCCC041* Produce cakes, pastries and breads |
| SITHCCC042* Prepare food to meet special dietary requirements |
| SITHCCC043* Work effectively as a cook |
| SITHKOP010 Plan and cost recipes |
| SITHKOP012* Develop recipes for special dietary requirements |
| SITHKOP013* Plan cooking operations |
| SITHKOP015* Design and cost menus |
| SITHPAT016* Produce desserts |
| SITXCOM010 Manage conflict |
| SITXFIN009 Manage finances within a budget |
| SITXFSA005 Use hygienic practices for food safety |
| SITXFSA006 Participate in safe food handling practices |
| SITXFSA008* Develop and implement a food safety program |
| SITXHRM008 Roster staff |
| SITXHRM009 Lead and manage people |
| SITXINV006* Receive, store and maintain stock |
| SITXMGT004 Monitor work operations |
| SITXWHS007 Implement and monitor work health and safety practices |
| Elective Units |
| SITXWHS006 Identify hazards, assess and control safety risks |
| SITHCCC038* Produce and serve food for buffets |
| SITXCCS015 Enhance customer service experiences |
| BSBTWK501 Lead diversity and inclusion |
| SITHCCC032* Produce cook-chill and cook-freeze foods |
| SITXINV007 Purchase goods |
** Please note: electives may vary by state and are subject to change to meet client and industry requirements.
Please note: dates are subject to change due to holidays and availability.
If the dates provided do not suit, please contact us at 13 13 89 or +61 3 9450 0500 via phone, or through our contact page, as we will accommodate dates to suit student’s needs.
| Intake Dates For 2023 | ||||||||||||
| JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC | |
| Offshore International Students | 9th | 24th | 17th | 9th | ||||||||
| Domestic Students | Please Call us on 131389 or +61 03 94500500 for the intake Dates | |||||||||||