Course Overview

The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.

Course Structure
Total number of units = 33 | 26 core units plus | 7 elective units
You must achieve a competent result in the 33 units to obtain the SIT40516 Certificate IV in Commercial Cookery.

Unit code Unit name Core/Elective
SITXFSA001 Use hygienic practices for food safety Core
BSBTWK501 Lead diversity and inclusion Core
BSBSUS411 Implement and monitor environmentally sustainable work practice Core
SITHCCC001 Use food preparation equipment* Core
SITHCCC005 Prepare dishes using basic methods of cookery* Core
SITHCCC006 Prepare appetisers and salads* Core
SITHCCC007 Prepare stocks, sauces and soups* Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Core
SITHCCC012 Prepare poultry dishes* Core
SITHCCC013 Prepare seafood dishes* Core
SITHCCC014 Prepare meat dishes* Core
SITHCCC018 Prepare food to meet special dietary requirements* Core
SITHCCC019 Produce cakes, pastries and breads* Core
SITHCCC020 Work effectively as a cook* Core
SITHKOP002 Plan and cost basic menus Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations* Core
SITHPAT006 Produce Desserts* Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items* Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
BSBSUS211 Participate in sustainable work practices Elective
BSBTWK201 Work effectively with others Elective
SITHCCC003 Prepare and present sandwiches Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITHKOP001 Clean kitchen premises and equipment* Elective
SITXCOM002 Show social and cultural sensitivity Elective
SITXWHS001 Participate in safe work practices Elective

* Prerequisite is SITXFSA001 use Hygiene Practices for food safety

Assessment method

Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations. Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course.

Credit Transfer
Federation Technology Institute recognises qualifications and Statements of
Attainment issued under the Australian Qualifications Framework by Registered
Training Organisations.

Recognition of Prior Learning
Federation Technology Institute offers everyone the opportunity to apply for Recognition
of Prior Learning (RPL) at enrolment. You may be granted credit or partial credit in
recognition of skills and knowledge gained through work experience, life experience
and/or prior training.

You may pursue SIT50416 Diploma of Hospitality Management (CRICOS Code: 103432H) with FTI.

Study Location
Campus: Level 8, 131 Queen Street
Melbourne VIC 3000
Practical Kitchen: 11-17 Jeffcott Street, West Melbourne VIC 3003 (Kitchen 1)

Quick Facts

Course name: SIT40516 Certificate IV in Commercial Cookery
CRICOS Course Code: 103431J
Duration: 78 weeks

  • Study is 48 weeks
  • Work Placement is 12 weeks
  • Break is 18 weeks

Study mode: All theory units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in our practical kitchen. Work placement component must be undertaken in a real industry workplace with a commercial kitchen. 20 hours per week.

Fees: View course fees
Download: Course Flyer

Entry Requirements

    • Minimum 18 years of age
    • Must have completed equivalent to Australian year 12
    • IELTS band 5.5 (with no individual band below 5.0) or equivalent

Career outcomes

    • Chef
    • Chef de Partie

Intake Dates

2022 2023
Jan 24 23
Apr 25 24
Jul 11 10
Oct 10 09

Need help?

Call +61 (03) 9688 8029

Or request a call back from one of our FTI team members.