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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

This qualification provides a pathway to work as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

Duration and Course Delivery
90 weeks over 6 terms, including breaks and holidays.

Students who have completed SIT30816 Certificate III in Commercial Cookery or any other suitable qualification will be eligible to apply for credit transfer which may reduce the course duration and fees

Delivery Location

65 Hindley Street, Adelaide SA 5000

Study Mode and Assessment Methods
This course is delivered in a classroom and practical kitchen environment. Study includes practical, restaurant days, theory, group discussions, case studies, presentations and research. Student will be required to complete compulsory industry placement of 48 service periods over 9 weeks (equates to approximately 180 hours) at Salford College authorised venues as part of this qualification

Entry Requirements
Refer to Entry Requirements on the website for more details

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. This program has units of competency which form part of the SIT30816 Certificate III in Commercial Cookery

Pathway from the qualification
Students may choose to progress to higher qualifications after completing this qualification. Upon successful completion of this course, students may move to SIT050416 Diploma of Hospitality Management which will provide you with the skills to work as a Manager in any hospitality

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. RPL/Credit transfer may reduce your course duration and fees if applied 2 weeks prior to the acceptance into the course

Course Fees: Refer to Fees and Refund

Easy payment plans available

Other Expenses

For other fees and expenses including Administration Fee, Recognition of Prior Learning, Late and Reassessment Fee please refer to Fees and Refund

Course Structure

There are 33 units in this qualification out of which 26 are core units and 7 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace 

BSBDIV501 Manage diversity in the workplace Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHPAT006 Produce desserts Core
SITHCCC001 Use food preparation equipment Core
SITXCOM005 Manage conflict Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITXFIN003 Manage finances within a budget Core
SITHCCC006 Prepare appetisers and salads Core
SITXFSA001 Use hygienic practices for food safety Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITXFSA002 Participate in safe food handling practices Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITXHRM001 Coach others in job skills Core
SITHCCC012 Prepare poultry dishes Core
SITXHRM003 Lead and manage people Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITXINV002 Maintain the quality of perishable items Core
SITHCCC019 Produce cakes, pastries and breads Core
SITXMGT001 Monitor work operations Core
SITHCCC020 Work effectively as a cook Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHKOP002 Plan and cost basic menus Core
SITHFAB002 Provide Responsible Service of Alcohol Elective
SITHFAB005 Prepare and serve espresso coffee Elective
SITXINV001 Receive and store stock Elective
SITXHRM002 Roster staff Elective
SITXFSA004 Develop and Implement a food safety program Elective
BSBITU313 Design and Produce text documens Elective
HLTAID003 Provide first aid Elective


Further Information

Ph: +61 (08) 8232 6190; +61 (02) 9033 7711



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See Upcoming Course Commencement Dates

Click on the course name for more details.