At a Glance
Cooks in Australia can work across a broad range of industries, including:
- Hospitality and foodservice
- Event management
- Corporate dining
- Research and development
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.
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.
|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 ^|
|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 ^|
|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|
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:
- Reading course texts (online) and other learning materials;
- Attending face-to-face classes (currently replaced by webinars);
- Attending to online quizzes and case studies;
- Applying learning in context outside of the classroom;
- Online forums for information.
The following learning techniques are employed:
- Trainer presentations & demonstrations;
- Individual tasks;
- Contextualised case studies;
- Role-plays; and
- 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.