Certificate IV in Commercial Cookery – SIT40516
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.
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, chef de partie.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
- Training Requirements
- Location
- - Course Duration
- Entry Requirements
- Delivery Modes
- Courses Fee
- Enrolment
- - Mandatory Core Units
To achieve the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed. This is made up of all 26 core units, plus a total of 7 elective units. For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome. These elective units can be chosen when consulting one of the Brisbane Business & Hospitality staff who can offer you guidance and assistance to choose the right stream for you.
Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.
This course is structured through competency based training and assessment. Course duration is based on individual training requirements.
Students who wish to enrol in Brisbane Business & Hospitality Training programs are required to obtain a copy of the Student Handbook before making a final decision on training. There are no prerequisites for entry to this qualification.
This course may be delivered through a combination of class, workplace, self-paced and distance learning.
Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.
Brisbane Business & Hospitality Training has a rolling intake. Continuous enrolments allow students to commence training at any time. Enrolments for traineeships involve a consultant visiting your workplace to complete paperwork and answer questions. Call Brisbane Business & Hospitality Training on 1300-44-BBHT or 0409 890 298 or email info@bbht.com.au for details.
MANDATORY CORE UNITS | |
BSBDIV501 BSBSUS401 SITHCCC001 SITHCCC005 SITHCCC006 SITHCCC007 SITHCCC008 SITHCCC012 SITHCCC013 SITHCCC014 SITHCCC018 SITHCCC019 SITHCCC020 SITHKOP002 SITHKOP004 SITHKOP005 SITHPAT006 SITXCOM005 SITXFIN003 SITXFSA00 SITXFSA002 SITXHRM001 SITXHRM003 SITXINV002 SITXMGT001 SITXWHS003 | Manage diversity in the workplace |
PLUS 7 ELECTIVE UNITS | |
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows: | |
ASIAN COOKERY | |
SITHASC002 SITHASC003 SITHASC004 SITHASC005 SITHASC006 SITHASC007 SITHASC008 SITHASC009 SITHASC010 SITHASC011 SITHASC012 SITHASC013 SITHASC014 SITHASC015 SITHASC016 SITHASC017 SITHASC018 SITHASC019 | Prepare Asian appetisers and snacks |
CLIENT AND CUSTOMER SERVICE | |
CHCAGE001 SITXCCS006 SITXCCS007 | Facilitate the empowerment of older people Provide service to customers Enhance customer service experiences |
COMMERCIAL COOKERY AND CATERING | |
SITHCCC004 SITHCCC009 SITHCCC010 SITHCCC015 SITHCCC016 SITHCCC017 SITHCCC021 SITHCCC022 | Package prepared foodstuffs |
COMPUTER OPERATIONS AND ICT MANAGEMENT | |
BSBITU202 BSBITU301 BSBITU306 | Create and use spreadsheets Create and use databases Design and produce business documents |
FINANCE | |
BSBFIA401 SITXFIN002 | Prepare financial reports Interpret financial information |
FIRST AID | |
HLTAID003 | Provide first aid |
FOOD AND BEVERAGE | |
SITHFAB002 SITHFAB003 SITHFAB005 SITHFAB007 SITHFAB014 | Provide responsible service of alcohol Operate a bar Prepare and serve espresso coffee Serve food and beverage Provide table service of food and beverage |
FOOD SAFETY | |
SITXFSA003 SITXFSA004 | Transport and store food Develop and implement a food safety program |
HUMAN RESOURCE MANAGEMENT | |
SITXHRM002 TAEASS301B TAEDEL301A TAEDEL404A | Roster staff Contribute to assessment Provide work skill instruction Mentor in the workplace |
INVENTORY | |
SITXINV001 SITXINV003 SITXINV004 | Receive and store stock Purchase goods Control stock |
KITCHEN OPERATIONS | |
SITHKOP003 SITHKOP006 | Plan and display buffets Plan catering for events or functions |
PATISSERIE | |
SITHPAT002 SITHPAT005 SITHPAT007 SITHPAT008 SITHPAT009 SITHPAT010 | Produce gateaux, torten and cakes Produce petits fours Prepare and model marzipan Produce chocolate confectionery Model sugar-based decorations Design and produce sweet buffet showpieces |
WORK HEALTH AND SAFETY | |
SITXWHS002 | Identify hazards, assess and control safety risks |
WORKING IN INDUSTRY | |
SITHIND002 | Source and use information on the hospitality industry |