ACTB is CRICOS registered and welcomes students from all over the world.
Certificate IV in
Commercial Cookery
SIT40516 Certificate IV in Commercial Cookery
CRICOS Course Code: 108416A
Course Overview
This nationally recognised qualification aims to equip students with the specialised skills and knowledge necessary to work as a commercial cook/chef role in a supervisor or team leader position. This course provides both practical, hands-on experience in commercial kitchen operations and the supporting theoretical knowledge to develop your supervisory skills, covering areas such as food preparation & hygiene, menu development & costing, managing small teams and workplace health and safety practices.
This course provides a pathway to work as a chef or to run a small business in the hospitality industry sector – including, restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Potential Job Roles
- Chef
- Chef de Partie (Station/Line Chef)
Entry requirements
Though the qualification does not stipulate any entry requirements, ACTB uses the following criteria for entry into this course:
- Aged 18+
- IELTS 5.5 or equivalent English proficiency
- Completed high school or equivalent
Program
This qualification requires the completion of 33 units of competency.
Total: 26 core units and 7 elective units.
Students are also required to complete 240 hours of industry placement before the qualification can be awarded.
| Unit Code and Name | Core/ Elective |
| SITXFSA002 Participate in safe food handling practices | Core |
| SITXHRM003 Lead and manage people | Core |
| SITHCCC018 Prepare food to meet special dietary requirements | Core |
| SITHCCC007 Prepare stocks, sauces and soups | Core |
| SITHCCC012 Prepare poultry dishes | Core |
| SITXINV002 Maintain the quality of perishable items | Core |
| SITHKOP002 Plan and cost basic menus | Core |
| SITXFSA001 Use hygienic practices for food safety | Core |
| SITHCCC005 Prepare dishes using basic methods of cookery | Core |
| SITHKOP005 Coordinate cooking operations | Core |
| BSBDIV501 Manage diversity in the workplace | Core |
| SITHKOP004 Develop menus for special dietary requirements | Core |
| SITXWHS003 Implement and monitor work health and safety practices | Core |
| SITHCCC001 Use food preparation equipment | Core |
| SITHCCC020 Work effectively as a cook | Core |
| SITHCCC014 Prepare meat dishes | Core |
| SITHCCC006 Prepare appetisers and salads | Core |
| SITXFIN003 Manage finances within a budget | Core |
| SITHCCC019 Produce cakes, pastries and breads | Core |
| BSBSUS411 Implement and monitor environmentally sustainable work practices | Core |
| SITHCCC013 Prepare seafood dishes | Core |
| SITXHRM001 Coach others in job skills | Core |
| SITHPAT006 Produce desserts | Core |
| SITXMGT001 Monitor work operations | Core |
| SITXCOM005 Manage conflict | Core |
| SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITXCCS007 Enhance customer service experiences | Elective |
| SITXCCS006 Provide service to customers | Elective |
| SITXHRM002 Roster staff | Elective |
| BSBWHS411 Implement and monitor WHS policies, procedures and programs | Elective |
| BSBXCM401 Apply communication strategies in the workplace | Elective |
| BSBTWK401 Build and maintain business relationships | Elective |
| BSBCRT411 Apply critical thinking to work practices | Elective |
*Electives may be changed at any stage at the discretion of the College.
Delivery Mode/Duration
This course is delivered as Classroom-based training
| Total course duration: | up to 108 weeks (Tuition: 80 weeks; Holidays: up to 28 weeks)
Students are also required to complete 240 hours of industry placement. |
| Number of hours per week: | 20 hours |
| Class timetable: | Classes may be held between 9am-9pm, Monday-Saturday (excluding public holidays).
Students are advised of their class timetables at the beginning of each term. |
| Delivery location: | BRISBANE CAMPUS — 100 Brunswick St, Fortitude Valley QLD 4006
SUNSHINE COAST CAMPUS — 18-22 First Avenue, Maroochydore QLD 4558 |
For a full list of upcoming course start dates, see our Intake Dates page.
Assessment Methods
Assessments/Evidence-gathering techniques may include:
- Role Play, Video recordings, Presentation and Discussion Forums
- Oral – Questioning
- Case study
- Written assessments, Report, Essay, Research and Group Project
Pathways from the qualification
- Diploma of Hospitality Management
- Diploma of Business
Course Dates
For a list of upcoming course intake dates click here
Fees
Refer to the Fees section of the website, or click the relevant link below:
ACTB is CRICOS registered and welcomes students from all over the world.