RTO Code: 40577

SIT40516 Certificate IV in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery is Nationally Recognised Qualification. Do you like to run the show, does leading a kitchen team excite you?  then the Training Evolution’s SIT40516 Certificate IV in Commercial Cookery course provides you more refined skills to help you lead and inspire a team in a commercial kitchen. You will be taught to identify and assess operational issues, plan food production, to access sources of new information on food trends, and understand legal compliance issues. 


SIT40516 Certificate IV in Commercial Cookery Course Outline

Total number of units = 33
27 core units plus
6 elective units


Core Units

  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • 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
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP002 Plan and cost basic menus
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT006 Produce desserts
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices

Elective Units 

  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC017 Handle and serve cheese
  • SITHIND002 Source and use information on the hospitality industry
  • SITHCCC015 Produce and serve food for buffets
  • SITXFSA003 Transport and store food
  • SITXHRM002 Roster staff
  • SITHFAB012 Provide advice on Australian wines ^
  • SITHFAB002 Provide responsible service of alcohol
  • SITXINV001 Purchase goods
  • SITXINV003 Control stock
  • SITHFAB016 Provide advice on food
  • SITXCCS007 Enhance the customer service experience
  • HLTAID003 Provide first aid

More information about this qualification can be found Here.



You are required to complete a variety of assessment tasks demonstrating your skills and knowledge. These include:

  • Short Answer Questions
  • Case Studies
  • Projects
  • Simulated work exercises
  • Observations
  • Competency conversations

Career pathways once completed

Successful completion of this course can lead to a variety of careers including working in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • Head Chef
  • Chef De Partie


Study anywhere and anytime


Workplace Delivery

  • One on one delivery every six weeks from  Qualified Training Consultant that provides a real world perspective
  • Access your learning and assessment resources
  • Ongoing support from your Qualified Training Consultant via phone and email
  • More comprehensive practical training 




Higher Level Skills Program

The Higher Level Skills Program aims to assist individuals to gain the higher level skills required to secure employment or career advancement in a priority industry, or to transition to university. More information can be found here.


Need More Information

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