Certificate IV in Commercial Cookery
VET National Code: SIT40516
CRICOS Course Code: 0102175
Course Duration: 78 Weeks (Incl. Holidays)
Entry Requirements: Refer to this page below
Delivery Mode: Face-to-Face
AQF Level 4
This comprehensive course is designed to provide students with a wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef. This course is designed to prepare students for a career as a Senior Chef, Chef de Cuisine, Chef de Partie and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. 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. Our practical classes will provide plenty of one-on-one time with our trainers, allowing you to fully develop your cooking and kitchen management technique and skills. Your studies in commercial cookery will also equip you with skills in financial, team and kitchen management so you will be trained across every aspect of running a busy kitchen while keeping operations running smoothly. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
This qualification is designed to provide a pathway for the role of commercial cooks who have a supervisory or team leading role in the kitchen. This course is designed for employment as a Chef or Chef de Partie in hotels, restaurants, resorts, catering companies, clubs, pubs, and/or to continue higher studies, individuals could progress to the following courses with Veritas Institute Australia:
SIT50416 Diploma of Hospitality Management
SIT60316 Advanced Diploma of Hospitality Management
Veritas Institute Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcome upon course completion. Veritas Institute Australia also does not provide any assurance that students will always get a job upon returning to their home country. However, this qualification will offer a range of skills that aspiring chefs must have to work in hospitality, food service and other related sectors.
Mode of Study
Face to Face for minimum 20 hours per week plus Work Based Training
Location of Course Delivery
Classroom: Suite 14, Level 2 / 10–24 Moorabool Street | Geelong | Victoria 3220 |Australia
Simulated Commercial Kitchen: Sacred Heart College| Retreat Road| Newtown| Victoria 3220
Work based Training: Workplace kitchen as per student practical placement agreements. For more information about Work based training, please read the Work Based Training section in the student prospectus.
What is Work Based Training
WBT is considered to mean training and/or assessment that will occur in a workplace other than in Veritas Institute Australia’s own simulated commercial kitchen. It can be voluntary work within industry, designed to allow the learner to understand the workplace and the tasks involved in their chosen area of study. Voluntary meaning that the learner will engage in the same work practices as other employees but without being paid.
SIT40516 Certificate IV in Commercial Cookery involves work-based training / Practical Placement for 60 complete food service periods (or approximately 240 hours) in a commercial kitchen. For more information about Work based training, please read the Work Based Training section in the student prospectus.
Although there are no formal prerequisites required to enter SIT40516 Certificate IV in Commercial Cookery, however, International Students entering this course at Veritas Institute Australia must meet the minimum entry requirements as listed below:
Aged 18 or above
Passed Australian Year 12 or equivalent
IELTS (Academic) test score of 5.5 or equivalent
Successful completion of Veritas Institute Australia’s LLN Test at the appropriate ACSF Level.
Please read International Student Prospectus and Student Handbook for more information.
Awards issued on Completion
Students obtaining a competent result for all 33 units of competency will achieve the Nationally Recognised qualification SIT40516 Certificate IV in Commercial Cookery (CRICOS Course Code: 0102175). A Record of Results will be issued to students who complete less than 33 units.
To successfully achieve this qualification, students need to complete 33 units of competency which include 26 core units, plus 07 elective units.
Unit of Competency Code
Unit of Competency Title
Core or Elective
Use Hygienic Practices for food safety
Participate in safe food handling practices
Work effectively with others
Use food preparation equipment**
Clean kitchen premises and equipment**
Maintain the quality of perishable items**
Participate in safe work practices
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**
Participate in environmentally sustainable work practices
Provide responsible service of alcohol
Monitor work operations
Coach others in job skills
Plan and cost basic menus
Source and use information on the hospitality industry
Prepare and present sandwiches**
Prepare meat dishes**
Produce cakes, pastries and breads**
Prepare food to meet special dietary requirements**
Work effectively as a cook**
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Develop menus for special dietary requirements
Coordinate cooking operations**
Manage finances within a budget
Implement and monitor work health and safety practices
Lead and manage people
*Elective units for this qualification are current at the time of publication and are subject to change. Please read https://www.asqa.gov.au/sites/default/files/2020-01/FACT_SHEET_Delivering_elective_units.pdf for more information about delivering elective units.
**Units marked ** have the pre-requisite unit SITXFSA001 Use Hygienic Practices for food safety.
Updated kitchen location- 11-17 Jeffcott St, WEST MELBOURNE, Victoria 3003
Note- PLEASE NOTE THIS COURSE HAS BEEN SUPERSEDED*