Certificate IV in Commercial Cookery

VET Course Code: SIT40516 |  CRICOS Code: 108232J

This training will prepare you to work as a supervisor in the kitchen. Appetizers, salads, stocks, sauces, soups, shellfish, meat, poultry, breads, pastries, and cakes are just a few of the dishes you'll learn to make. Learn how to manage diversity in the workplace, adopt sustainable practices, give leadership, manage menus, and coordinate cooking operations as you develop your supervisory skills.

At a Glance




Gold Coast


40 wk tuition
+ 12 wk holidays
= 52 weeks


Industry Trends

The number of cooks working in Australia has increased dramatically over the last five years, according to the Australian Government's Job Outlook program, and is likely to continue to rise in the future. Over the next five years, this very significant occupation is expected to generate roughly 81,000 job openings.

Potential Income

The average chef salary in Australia is $62,376 per year or $31.99 per hour. Entry-level positions start at $56,500 per year, while most experienced workers make up to $80,101 per year.

Career Prospects

Cooks in Australia can work across a broad range of industries, including:

  • Catering
  • Hospitality and foodservice
  • Accommodation
  • Event management 
  • Corporate dining
  • Research and development

Course Details

Learn the practical skills necessary to become a Cook in this fast-growing industry.

Our Cert IV Commercial Cookery (SIT40516) is government-approved and fully accredited.

Using discretion and judgment, this qualification will enable you to work within supervisory position managing finance, monitoring operations, and menu development for special dietary requirements. This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

Course Fees

Offshore Fee


Enrolment Fee: $250
Materials Fee: $1500

Discounts may apply. Ask your Education Agent about our latest scholarships and multi-course packages

Onshore Fee


Enrolment Fee: $250
Materials Fee: $1500

Discounts may apply. Ask your Education Agent about our latest scholarships and multi-course packages

Entry Requirements

Minimum Australian Year 12 Senior Secondary Certificate of Education (or foreign equivalent). Minimum age 18 unless you are enrolling directly from Year 12 aged 17. All students under 18 must provide evidence of a Homestay arrangement and signed permission from a parent or legal guardian. Minimum English language proficiency of IELTS 5.5 (overall band) or equivalent by Pearson, Cambridge, or TOEFL.

Prior to commencement, international students intending to travel to Australia must secure a student visa or temporary graduate visa. Where a student has received a CoE and visa but cannot travel to Australia, the course may commence online. Students may choose to undertake the
course online outside Australia with no visa and no Certificate of Enrolment (CoE), to build a bank of AQF credits (#QualBanking) before applying for a student or temporary graduate visa.

Students will submit a pre-training assessment review to assess if the course is appropriate for their interests and abilities, plus an LLN test to determine learner needs. Additional requirements will be arranged at this point.

Units of Study

In order to achieve the SIT40516 Certificate IV in Commercial Cookery, students must satisfactorily complete 33 units of competency: 26 core units plus 7 elective units.

Core Units

SITXFSA001 Use hygienic practices for food safety*
SITXFSA002   Participate in safe food handling 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 
SITHPAT006   Produce desserts ^
SITXHRM001   Coach others in job skills 
SITXINV002   Maintain the quality of perishable items ^
SITXCOM005  Manage conflict 
BSBDIV501  Manage diversity in the workplace 
SITXFIN003  Manage finances within a budget 
SITXHRM003  Lead and manage people 
 SITXMGT001  Monitor work operations 
SITXWHS003 Implement and monitor work health and safety practices
BSBSUS401  Implement and monitor environmentally sustainable work practices 
SITHKOP004  Develop menus for special dietary requirements 
SITHKOP005  Coordinate cooking operations ^

Elective Units

SITXWHS001   Participate in safe work practices 
BSBSUS211 Participate in sustainable work practices 
BSBTWK201 Work effectively with others 
SITHKOP001   Clean kitchen premises and equipment ^
SITTTSL002 Access and interpret product information
SITHIND002 Source and use information on the hospitality industry
BSBTEC301 E Design and produce business documents 

Additional Information

Course Delivery

The Capital College materials fee provides all required texts for this course, plus access to our student portal and online tools. The sequencing of delivery is:

  1. Reading course texts (online) and other learning materials;
  2. Attending face-to-face classes (currently replaced by webinars);
  3. Attending to online quizzes and case studies;
  4. Applying learning in context outside of the classroom;
  5. Online forums for information.

The following learning techniques are employed:

  1. Trainer presentations & demonstrations;
  2. Individual tasks;
  3. Contextualised case studies;
  4. Quizzes;
  5. Research;
  6. Role-plays; and
  7. Practical group work.

RPL & Credit Transfer

Recognition of Prior Learning (RPL) and Credit Transfer (CT)

You may be eligible for RPL if you have sufficient life or work experience to meet the requirements of one or more whole units of competency within this qualification. A fee will be quoted on application.

We recognise all Australian Qualification Framework Certificates and Statements of Attainment issued by other Registered Training Organisations in Australia. You will need to provide the original Certificate or Statement of Attainment (or a certified copy).
We charge no fee on applications for Credit Transfer under National Recognition. All applications for RPL or Credit Transfer must be made prior to the commencement of the course.

RPL assessment attracts a fee for the assessment of each unit.


Assessment will take place at a Capital College campus, or online.

Written projects will be completed by students in their own time.

All activities will be conducted by duly accredited assessors.

Assessors will provide detail of all assessment requirements in advance.

Three assessment attempts will be provided, with support. If satisfactory competence is not observed, the student may be advised to enrol in further relevant training.

What to Study Next?

Students who successfully complete this course may progress onto other courses such as the Diploma of Hospitality Management, Advanced Diploma of Hospitality Management. Upon successful completion of the 33 units of competency in this course, students will be issued the Cert IV Commercial Cookery qualification. If a student does not complete the full qualification but has successfully achieved units, a Statement of Attainment will be issued upon request by the student, indicating the units completed.

If a student does not complete the full qualification but has successfully achieved units, a Statement of Attainment will be issued, indicating the units completed.

Studying with Capital College

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Job Ready Pathways

Job Ready Pathways

Whether you’re living abroad, studying online or already in Australia, our education pathways are a fully customisable way to chart your course.

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