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CRICOS Code: 03595K | RTO Provider ID: 70252      
Australian Health and Management Institute Responsibility for Delivering Australian Qualifications:

The Australian Government oversees Registered Training Organisations to ensure that quality standards of education and awarding qualifications meet the requirements of the Australian Qualifications Framework. Therefore, Australian Health and Management Institute is responsible for the quality of training and assessment, student support services and the issuance of Australian Qualifications Framework certification on completion of a course.

Australian Health and Management Institute AQF Courses

The following Australian Health and Management Institute courses are delivered and assessed under the Australian Qualifications Framework to ensure quality training and assessment. The following AQF courses are listed on the National Register at www.training.gov.au and on CRICOS http://cricos.education.gov.au/Institution/InstitutionDetails.aspx?ProviderCode=03595K

l1logo  SIT40516 Certificate IV in Commercial Cookery   Back

CRICOS Course Code: 0100284
Duration: 78 weeks (60 weeks delivery plus 18 weeks term break)

  • Mode of Study
  • Course Description
  • Course Structure
  • Entry Requirement
  • Career Opportunities
  • Education Pathways
  • Exit Point/Award

Students study full time mixed mode of delivery that integrates:

  • scheduled hours for face to face classes (20 hours per week during term time)
  • additional self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion
  • 300 hours mandatory work placement

Certificate IV in Commercial Cookery 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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

SIT40516 Certificate IV in Commercial Cookery consists of thirty-three (33) units of competency, comprising 26 core units and 7 elective units, in accordance with the packaging rules.

Core Units

BSBDIV501

Manage diversity in the workplace

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITHCCC001

Use food preparation equipment

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC006

Prepare appetizers 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 bread

SITHCCC020

Work effectively as a cook

SITHKOP002

Plan and cost basic menus

SITHKOP004

Develop menus for special dietary requirements

SITHKOP005

Coordinate cooking operations

SITHPAT006

Produce desserts

SITXCOM005

Manage conflict

SITXFIN003

Manage finances within a budget

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXINV002

Maintain the quality of perishable items

SITXMGT001

Monitor work operations

SITXWHS003

Implement and monitor work health and safety practices

Elective Units

SITXWHS002

Identify hazards, assess and control safety risks

SITXINV001

Receive and store stock

HLTAID003

Provide first aid

BSBRSK501

Manage risk

SITXHRM002

Roster staff

SITXFIN004

Prepare and monitor budgets

SITXCCS007

Enhance customer service experiences

There are no stated entry requirements in the Training Package

Internationals Students

International students must be 18 years of age or above and provide evidence the following published entry requirements as stated below:

Academic Entry Requirements

  • Year 12 or Australian HSC or equivalent.

English Language Entry Requirements:

  • IELTS score 5.5 minimum (no lower than 5.0 in each band) or equivalent

Students are required to complete 300 hours mandatory work placement to complete SIT40516 Certificate IV in Commercial Cookery

Students may request the Australian Health and Management Institute to organize their work placement or they may find their own mandatory work placement. In the event the student has selected the work placement, Australian Health and Management Institute staff undertakes a workplace suitability assessment prior to approval  

Graduates at this level will have skills for work. Job roles and titles may vary but can include:

  • Chef
  • Chef de partie

After successfully achieving SIT40516 Certificate IV in Commercial Cookery, graduates may undertake SIT50416 Diploma of Hospitality Management and apply for credit transfer for units of competency included in both qualifications.

Students that successfully complete all 33 units of competency as stated in the Course Structure will be issued with SIT40516 Certificate IV in Commercial Cookery. This qualification is recognised nationally under the Australian Qualifications Framework (AQF)

Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.

Enrol now for Details.