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 Core Use hygienic practices for food safety
BSBDIV501 Core Manage diversity in the workplace
BSBSUS401 Core Implement and monitor environmentally sustainable work practices
SITHCCC001 Core Use food preparation equipment*
SITHCCC005 Core Prepare dishes using basic methods of cookery*
SITHCCC006 Core Prepare appetisers and salads*
SITHCCC007 Core Prepare stocks, sauces and soups*
SITHCCC008 Core Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC012 Core Prepare poultry dishes*
SITHCCC013 Core Prepare seafood dishes*
SITHCCC014 Core Prepare meat dishes*
SITHCCC018 Core Prepare food to meet special dietary requirements*
SITHCCC019 Core Produce cakes, pastries and breads*
SITHCCC020 Core Work effectively as a cook*
SITHKOP002 Core Plan and cost basic menus
SITHKOP004 Core Develop menus for special dietary requirements
SITHKOP005 Core Coordinate cooking operations*
SITHPAT006 Core Produce Desserts*
SITXCOM005 Core Manage conflict
SITXFIN003 Core Manage finances within a budget
SITXFSA002 Core Participate in safe food handling practices
SITXHRM001 Core Coach others in job skills
SITXHRM003 Core Lead and manage people
SITXINV002 Core Maintain the quality of perishable items*
SITXMGT001 Core Monitor work operations
SITXWHS003 Core Implement and monitor work health and safety practices
BSBSUS201 Elective Participate in environmentally sustainable work practices
BSBWOR203 Elective Work effectively with others
SITHCCC003 Elective Prepare and present sandwiches
SITHIND002 Elective Source and use information on the hospitality industry
SITHKOP001 Elective Clean kitchen premises and equipment*
SITXCOM002 Elective Show social and cultural sensitivity
SITXWHS001 Elective Participate in safe work practices

* 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.

Pathways
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: 54-56 La Trobe Street
Melbourne VIC 3000

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

2021 2022 2023
Jan 25 24 23
Apr 19 18 17
Jul 12 11 10
Oct 04 03 02

Need help?

Call +61(03) 9600 1194

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