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Certificate IV in Commercial Cookery

Course available at:      Adelaide Campus

CRICOS CODE: 093376J   Program Code: SIT40516

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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.

Job Roles
This qualification provides a pathway to work as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafés, caféterias and coffee shops.

Course Pathways

Pathway into the qualification
Students may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. It is strongly recommended that individuals undertake lower level qualification such as the Certificate III in Commercial Cookery and /or gain Industry experience prior to entering the qualification. The duration of the course may vary if you don’t have previous qualification.

Pathway from the qualification
Students may choose to move to higher qualifications after completing Certificate IV in Commercial Cookery. Upon successful completion of this course, students may move to Diploma of Hospitality Management which will provide you with the skills to work as a Manager in any hospitality.  The hospitality courses are nested. Some of the same units of competency are included in the Certificate III, Certificate IV in Commercial Cookery and Diploma of Hospitality Management.

Study Mode
This course is delivered in a classroom and simulated kitchen environment. Study includes theory, group discussions, case studies, presentations and research.

Duration and Course Delivery
78-83 weeks* including Certificate III in Commercial Cookery. (*duration may vary if you have other hospitality qualifications)

Recognition of Prior Learning (RPL) / Credit Transfer:
Do you already have existing skills and knowledge as a Cook and don’t need additional training?  Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.

Packaging Rules
There are 33 units in this qualification.

BSBDIV501- Manage diversity in the workplace
SITHKOP004 – Develop menus for special dietary requirements
SITHFAB002 - Provide Responsible Service of Alcohol
SITHKOP005 – Coordinate cooking operations
BSBSUS401 - Implement and monitor environmentally sustainable work practices
SITHPAT006 - Produce desserts
SITHFAB005 - Prepare and serve espresso coffee
SITHKOP006 – Plan catering for events or functions
SITHCCC001 – Use food preparation equipment
SITXCOM005 – Manage conflict
SITHCCC005 – Prepare dishes using basic methods of cookery
SITXFIN003 – Manage finances within a budget
SITHCCC006 - Prepare appetisers and salads
SITXFSA001 – Use hygienic practices for food safety
SITHCCC007 – Prepare stocks, sauces and soups
SITXFSA002 – Participate in safe food handling practices
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
SITXHRM001 – Coach others in job skills
SITHCCC012 – Prepare poultry dishes
SITXHRM002 – Roster staff
SITHCCC013 – Prepare seafood dishes
SITXHRM003 – Lead and manage people
SITHCCC014 – Prepare meat dishes
SITXFSA 004 – Develop and Implement a food safety program
SITHCCC018 – Prepare food to meet special dietary requirements
SITXINV002 – Maintain the quality of perishable items
SITHCCC019 – Produce cakes, pastries and breads
SITXMGT001 – Monitor work operations
SITHCCC020 – Work effectively as a cook
SITHPAT008 – Produce chocolate confectionery
SITHCCC017 – Handle and serve cheese
SITXWHS003 - Implement and monitor work health and safety practices
SITHKOP002 – Plan and cost basic menus

Further Information:

Enrolment Officer, Salford College, level 11, 68 Grenfell Street, Adelaide 5000.  | Telephone: (08) 8232 6190

Email:  |  Enrolment form:

Bandicoot Group Pty Ltd CRICOS 03076M, RTO CODE 40298

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See Upcoming Course Commencement Dates

Click on the course name for more details.