This course has been replaced by SIT40521 Certificate IV in Kitchen Management.

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SIT40516 – Certificate IV in Commercial Cookery

Course Information

Course Description

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.

Entry Requirements

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.


Tuition Fee: AU$16,500
Enrolment Fee:  AU$250
Material Fee:  AU$1,500

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

Assessment Methods

  • 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.

Academic Pathways

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.

Learning Environment

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.

Course Duration

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

Core Units


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


Produce desserts**


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 conflict


Manage finances within a budget


Lead and manage people


Monitor work operations


Implement and monitor work health and safety practices

Elective Units


Clean kitchen premises and equipment**


Control stock


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.