Certificate IV in Commercial Cookery – SIT40516
Qualification Description
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.
Licensing/Regulatory Information
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Packaging Rules
Total number of units = 33
Core unit = 26
Elective Unit = 7
- 7 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course
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 |
Asian Cookery | |
SITHASC002 | Prepare Asian appetisers and snacks |
SITHASC003 | Prepare Asian stocks and soups |
SITHASC004 | Prepare Asian sauces, dips and accompaniments |
SITHASC005 | Prepare Asian salads |
SITHASC006 | Prepare Asian rice and noodles |
SITHASC007 | Prepare curry pastes and powders |
SITHASC008 | Prepare Asian cooked dishes |
SITHASC009 | Prepare Asian desserts |
SITHASC010 | Prepare Japanese cooked dishes |
SITHASC011 | Prepare sashimi |
SITHASC012 | Prepare sushi |
SITHASC013 | Produce Japanese desserts |
SITHASC014 | Prepare dim sum |
SITHASC015 | Prepare Chinese roast meat and poultry dishes |
SITHASC016 | Prepare tandoori dishes |
SITHASC017 | Prepare Indian breads |
SITHASC018 | Prepare Indian sweetmeats |
SITHASC019 | Prepare Indian pickles and chutneys |
Client and Customer Service | |
CHCAGE001 | Facilitate the empowerment of older people |
SITXCCS006 | Provide service to customers |
SITXCCS007 | Enhance customer service experiences |
Commercial Cookery and Catering | |
SITHCCC004 | Package prepared foodstuffs |
SITHCCC009 | Produce cook-chill and cook-freeze foods |
SITHCCC010 | Re-thermalise chilled and frozen foods |
SITHCCC015 | Produce and serve food for buffets |
SITHCCC016 | Produce pates and terrines |
SITHCCC017 | Handle and serve cheese |
SITHCCC021 | Prepare specialised food items |
SITHCCC022 | Prepare portion-controlled meat cuts |
Computer Operations and ICT Management | |
BSBITU202 | Create and use spreadsheets |
BSBITU301 | Create and use databases |
BSBITU306 | Design and produce business documents |
Finance | |
BSBFIA401 | Prepare financial reports |
SITXFIN002 | Interpret financial information |
First Aid | |
HLTAID003 | Provide first aid |
Food and Beverage | |
SITHFAB002 | Provide responsible service of alcohol |
SITHFAB003 | Operate a bar |
SITHFAB005 | Prepare and serve espresso coffee |
SITHFAB007 | Serve food and beverage |
SITHFAB014 | Provide table service of food and beverage |
Food Safety | |
SITXFSA003 | Transport and store food |
SITXFSA004 | Develop and implement a food safety program |
Human Resource Management | |
SITXHRM002 | Roster staff |
TAEASS301B | Contribute to assessment |
TAEDEL301A | Provide work skill instruction |
TAEDEL404A | Mentor in the workplace |
Inventory | |
SITXINV001 | Receive and store stock |
SITXINV003 | Purchase goods |
SITXINV004 | Control stock |
Kitchen Operations | |
SITHKOP003 | Plan and display buffets |
SITHKOP006 | Plan catering for events or functions |
Patisserie | |
SITHPAT002 | Produce gateaux, torten and cakes |
SITHPAT005 | Produce petits fours |
SITHPAT007 | Prepare and model marzipan |
SITHPAT008 | Produce chocolate confectionery |
SITHPAT009 | Model sugar-based decorations |
SITHPAT010 | 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 |
