Certificate IV in Commercial Cookery

This certificate IV course in commercial cookery will enable students to acquire the knowledge and skills to manage a team in commercial kitchens, coordinate cooking, develop cultural and food requirements, and create menus. It also helps students to learn about human resource management, workplace safety and health practices, conflict management, financial management, and workplace diversity. Students need to undergo industrial training in a variety of kitchen settings, such as hotels, restaurants, clubs, pubs, cafes and coffee shops. Students can, therefore, learn to act independently or with minimal guidance from others, as well as to exercise caution in solving unusual problems in commercial kitchens. Once you have completed the course, you can start working as a team leader or supervisor, a cook or a chef in a variety of kitchens. This specialized course will even allow you to join the SIT50416 Diploma of Management in Hospitality. At KVCC Global, we make it easy for you to join an exciting and work-oriented course to gain hands-on learning, training and work experience at one of the leading training institutions in Australia. Act now, contact our consultant today!

Admission Requirements

Education: Completion of an Australian Year 11 or equivalent or certified skills, knowledge, and experience in commercial cookery IELTS Test Score: 5.5 or equivalent Age: 18 years and above Course Duration It takes over 78 weeks or 1.5 years including holidays to complete Certificate IV in Commercial Cookery course. Classes are scheduled for 2 1/2 days (or 20 hours) per week for more than 60 contact weeks, including a total of 200 hours of work. Course Intakes Starting in February, June, and September. Contact the KVCC Global Administration team for more information.

Mode of Study

Delivery of study methods involves a mix of face-to-face classroom learning, multi-media demonstrations, practical training in a commercial kitchen, and assessment of tasks in premises using specialized training facilities under the supervision of the trainer. Course Structure A student must complete 33 competency units, consisting of 26 core units and 7 elective units, as shown below:

Course Units

# Elective Units (Code) Unit Name
1 BSBDIV501 Manage workplace diversity
2 BSBSUS401 Implementation and monitoring of environmentally sustainable work practices
3 SITXCOM005 Conflict Management
4 SITXFIN003 Finances management
5 HLTAID003 First aid (Elective unit)
6 SITHCCC001 Use of equipment to prepare food
7 SITHCCC005 Prepare meals with simple cookery methods
8 SITHCCC006 Preparation of appetizers and salad
9 SITHCCC007 Preparation of stocks, sauces and soups
10 SITHCCC008 Preparation of vegetables, nuts, eggs and farinaceous food
11 SITHCCC012 Prepare dishes of poultry
12 SITHCCC013 Prepare dishes from seafood
13 SITHCCC014 Prepare dishes of meat
14 SITHCCC018 Preparation of food for special dietary needs
15 SITHCCC019 Preparation of Cakes, bread and pastries
16 SITHCCC020 Work efficiently as a cook
17 SITHKOP002 Menus plan and cost
18 SITHKOP004 Create menus for special dietary needs
19 SITHKOP005 Coordinate cooking practices
20 SITHPAT006 Dessert Production
21 SITXFSA001 Using hygienic food safety methods
22 SITXFSA002 Take part in the safe management of food
23 SITXHRM001 Train other people in work skills
24 SITXHRM003 Lead and manage staff
25 SITXINV002 Keep the quality of perishable food items
26 SITXMGT001 Monitoring work-flow
27 SITXWHS003 Implement and monitor workplace safety and health practices
# Elective Units (Code) Unit Name
1 BSBSUS201 Take part in environmentally sustainable work practices
1 SITHCCC011 Effectively using cookery skills
1 BSBWOR203 Work with others efficiently
1 SITXWHS001 Take part in safe working practices
1 SITHCCC002 Prepare and serve simple dishes.
1 SITHIND002 Citation and use of information on the hospitality industry


Evaluation of all units of competency using various tools, portfolios, projects, case studies, checkpoints, quizzes, knowledge-based test and practical presentations will be carried out. As part of the course assessment needs, students have to prepare and serve breakfast, lunch and dinner to the clients during weekends and weekdays. Events and dinners during the weekend or weekdays should be assessed to meet the overall course requirements.


Students who have completed all the units of competency will qualify for the SIT40516 Certificate IV in Commercial Cookery. Completion of any individual unit of competency will allow students to get a statement of achievement for that unit. Recognition of Prior Learning and Credit Transfer (CT) With prior experience, knowledge, skills or qualifications achieved from formal studies or training in related fields, students can avail recognition of Prior Learning (RPL) or Credit Transfer (CT) by applying not more than two weeks after the starting date of the CoE. This recognition helps students to reduce the duration of the course. Career Outlook Qualification of Certificate IV in Commercial Cookery enables students to find employment in mainly 3 job roles such as Chef, Chef de partie, and Chef de cuisine.


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