SIT40516-Certificate IV in Commercial Cookery



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.


84 weeks (70 Weeks study + 14 weeks holidays) this includes 256 hours of work-based training in workplace kitchen as part of practical placement.

Start Date

Various intake and start dates available. Call on +02 4608 9972 for more information

Study Mode

On Campus, face to face delivery and Practical Placement

Campus Location


Assessment Methods

Assessment methods may include: Knowledge questions, Projects, Written reports, Portfolio of work, Assignment, Case Study, Self-assessment, Observation and Role Play.

All assessments are conducted in accordance with the Principles of Assessment (fairness, flexibility, validity and reliability) and Rules of Evidence (validity, sufficiency, authenticity and currency).

What you will achieve

By the end of this qualification students will be able to:

• Develop competency in cookery and acquire the skills and knowledge to lead a team.
• Learn to implement operational plans and food safety programs.
• Acquire skills in people management, inventory control and budgeting.


There are no entry requirements for this qualification specified in the training package

RTO Requirements for International students

International students must meet certain English language requirements for admission into ASIA:
• Students must be over 18 years of age
• Students must provide academic evidence of satisfactory completion of Year 12 or equivalent.
• Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course or has completed ELICOS equivalent with minimum IELTS results (please refer test table below). ELICOS results must been interpreted to IELTS or equivalent on issued completion certificate equivalent by ELICOS provider. ELICOS must be taken before the main VET course and must demonstrate successful completion of Astral ’s Language and Numeracy Test on completion of ELICOS program.
Results older than two years are not acceptable.
• Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
• Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.

For further information on student visa assessment levels, refer to the Department of Home Affairs (DHA) website
(http:// www.homeaffairs.gov.au).

Credit Transfer

All Credit Transfer Applications must be supported by appropriate documentation. This may be in the form of a Nationally Recognised Qualification Certificate, Transcript and/or a Statement of Attainment, which corresponds with the same qualification code and name, unit code and title as those included in the student application and date/duration of the course.

Course structure

Unit code Unit Title Core/ Elective
SITHIND002 Source and use information on the hospitality industry E
SITXMGT001 Monitor work operations C
SITXCOM002 Show social and cultural sensitivity E
BSBWOR203 Work effectively with others E
SITXHRM001 Coach others in job skills C
BSBSUS201 Participate in environmentally sustainable work practices E
SITXFSA001 Use hygienic practices for food safety C
SITXINV002 Maintain the quality of perishable items C
SITHCCC001 Use food preparation equipment C
SITHKOP001 Clean kitchen premises and equipment E
SITXWHS001 Participate in safe work practices E
SITXFSA002 Participate in safe food handling practices C
SITHCCC003 Prepare and present sandwiches E
SITHCCC005 Prepare dishes using basic methods of cookery C
SITHCCC006 Prepare appetisers and salads C
SITHCCC007 Prepare stocks, sauces and soups C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes C
SITHCCC012 Prepare poultry dishes C
SITHCCC013 Prepare seafood dishes C
SITHCCC014 Prepare meat dishes E
SITHCCC019 Produce cakes, pastries and breads E
SITHKOP002 Plan and cost basic menus C
SITHPAT006 Produce desserts C
SITHCCC018 Prepare food to meet special dietary requirements C
SITHKOP005 Coordinate cooking operations C
SITHCCC020 Work effectively as a cook C
SITHKOP004 Develop menus for special dietary requirements C
SITXCOM005 Manage conflict C
BSBDIV501 Manage diversity in the workplace C
SITXHRM003 Lead and manage people C
BSBSUS401 Implement and monitor environmentally sustainable work practices C
SITXWHS003 Implement and monitor work health and safety practices C
SITXFIN003 Manage finances within a budget C

Possible Career Outcomes

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.
Possible job titles include:
1. chef
2. chef de partie.

Note: Above career pathway information is in line with qualification description on National Training Register (www.training.gov.au), it doesn’t imply any job guarantee or job role at the end of the course.
Institute doesn’t claim any employment outcome or job guarantee associated with its courses as it will be misleading

Pathways from this qualification

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals can progress to Diploma of Hospitality SIT50416 at Astral Skills Institute of Australia.