Certificate IV in Commercial Cookery

Program 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. To achieve this qualification, the candidate need to have a valid police check and must complete at least 80 hours of work placement in an approved hospitality organisation.


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Program Structure

Subject Code Subject Name
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work healthy and safe practices
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC020 Work effectively as cook
SITHKOP005 Coordinate cooking operations
SITHKOP004 Develop menus for special dietary requirements
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers 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
SITXCCS007 Enhance customer service experiences
SITXHRM002 Roster staff
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITXHRM001 Coach others in job skills

SITHKOP002 Plan and cost basic menus
BSBSUS401 Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHFAB007 Serve food and beverage
SITHKOP006 Plan catering for events or functions
SITXINV004 Control stock
SITHCCC017 Handle and serve cheese

Possible Job Outcomes

• Caterer (Small Business)
• Catering Supervisor
• Chef (Small Restaurant or Cafe)
• Chef de Partie (Large Hotel)