The SIT40516 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. Possible job titles include chef and chef de partie, and No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

The course runs over 78 weeks with 25 hours per week. Students who successfully complete this course may continue with further study at Diploma of Hospitality or Diploma or Advanced Diploma level in business and/or Leadership and Management at CTI.

At Course Commencement

SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate cooking operations (Industry Log Book Introduction and Discussion for completion requirements)

* To Be Completed through the course duration. Regular due diligence checks by respective trainers.

Unit Cluster 1: Work Safety and Supplementary

SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXINV002 Maintain the quality of perishable items
SITXWHS003 Implement and monitor work health and safety practices
SITXWHS002 Identify hazards, assess and control safety practices

Unit Cluster 2: Kitchen Skills 1

SITHCCC001 Use food preparation equipment
SITHCCC006 Prepare appetizers and salads
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Unit Cluster 3: Administration

SITHKOP002 Plan and cost basic menus
SITXFIN003 Manage finances within a budget
SITHIND002 Source and use information on the hospitality industry (two industry tours)
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXINV001 Receive and store stock
SITXINV004 Control stock

Unit Cluster 4: Kitchen Skills 2

SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHKOP005 Coordinate cooking operations (must complete 12 shifts log book by course end date)
SITHFAB002 Provide responsible service of alcohol

Mid Term/Practice Exam (3 course plate-up)

Unit Cluster 5: HR Management

SITXHRM002 Roster staff
SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXHRM001 Coach others in job skills (theory / practical kitchen skills demonstrated during kitchen time / cultural dish presentation)
SITXMGT001 Monitor work operations

Unit Cluster 6: Kitchen Skills 3

SITHKOP004 Develop menus for special dietary requirements
SITHCCC018 Prepare food to meet special dietary requirements
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC017 Handle and serve cheese
SITHCCC020 Work effectively as a cook (must complete 48 shifts log book by course end date)

Kitchen & Management Skills

Breakfast Buffet
Final Exam (5 course plate-up)