Certificate IV in
Commercial Cookery

ACTB is CRICOS registered and welcomes students from all over the world.

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: