This course has been replaced by SIT40521 Certificate IV in Kitchen Management.
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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. This qualification provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.
Academic: Completion of Australian Year 12 or equivalent
English (International Students):
IELTS 5.5 or higher with a minimum score of 5.0 in each band OR
Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP
Age: Must be 18 years of age on commencement
A pre-enrolment session will be conducted to identify course suitability. All students will be required to sit the Contempo College language, literacy, and numeracy assessment.
Credit Transfer (CT) or Recognition Prior Learning (RPL)
You may be eligible to apply for Credit Transfer (CT) and/or Recognition for Prior Learning (RPL) at application if you have previously studied at another Registered Training Organisation in Australia and have successfully achieved competency. Evidence of study must be submitted at the application to Contempo College.
Contempo students progressing from SIT30816 Certificate III in Commercial Cookery will get Credit for 25 units out of the total 33 units & will need to complete the remaining 8 units in this course.
Aims & Outcomes
This course is aimed at:
- Assist the students gain the essential skills and competencies required to work as commercial cooks within the hospitality sector
- Develop the required skills to effectively operated in a commercial cookery environment and gain knowledge in kitchen operations and hospitality
- Provide a pathway to further qualifications and learning
- 200 hours of supervised assessment activities such as in-class/kitchen demonstrations, practicals, written assessments, exams/tests, case studies, projects, roleplays, presentations, demonstrations, projects, etc. (min 4 hours pw x 50 weeks) – (4 hours out of 20 scheduled hours)
- 150 hours of unsupervised practice, research, writing, preparation of presentations etc., and unit specific tasks including preparation of workplace-based assessment activities and submission documents (3 hours pw x 50 weeks)
- 200 Hours of work placement – a compulsory component for this course and specifically required for unit – “SITHCCC020 Work effectively as a cook” – this unit requires students to be assessed and successfully complete the training package requirement for 48 complete food service periods within an operational commercial kitchen environment.
Preferred pathways for candidates considering this qualification include:
- Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower-level qualification (meeting entry requirements).
Pathways from the qualification:
After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.
Mode of Delivery
Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training.
No other modes offered. Student must attend minimum 20 hours per week.
Delivered in a face-to-face mode in a classroom environment supported by a purpose-built on-campus training kitchen.
All students will have access a purpose-built training kitchen facility. Where needed, a simulated environment will be created in classroom and kitchen to resemble real-life work practices, activities, and challenges; and to prepare the students to effectively transition to work after completion.
This course is delivered over a period of one and a half (1.5) years. The course duration is:
- 78 Weeks of Course duration consisting of:
- 60 Weeks of scheduled study/tuition (6 terms of 10 weeks each)
- 18 Weeks of scheduled breaks/holidays (including pre-training and completion activities)
No Intakes – Course Superseded
Prepare dishes using basic methods of cookery**
Prepare appetisers and salads**
Prepare stocks, sauces and soups**
Prepare vegetable, fruit, egg and farinaceous dishes**
Prepare poultry dishes**
Prepare seafood dishes**
Prepare meat dishes**
Prepare food to meet special dietary requirements**
Produce cakes, pastries and
Work effectively as a cook*
Plan and cost basic menus
Develop menus for special dietary requirements
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items**
Use food preparation equipment**
Implement and monitor environmentally sustainable work practices
Manage diversity in the workplace
Coordinate cooking operations**
Manage finances within a budget
Lead and manage people
Monitor work operations
Implement and monitor work health and safety practices
Clean kitchen premises and equipment**
Source and use information on the hospitality industry
Participate in sustainable work practices
Show social and cultural sensitivity
Participate in safe work practices
Work effectively with others
** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety. SITXFSA001 must accordingly be scheduled prior to starting any new term or student group.
* Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods; 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.