Certificate IV in Commercial Cookery

Cooking at the next level

study info

Study Options

Duration: 36 months (flexible)

Method: Online & RPL

Payment: Upfront, Payment Plans

Funding: User Choice

job info

Job Outcomes


Chef de partie


Recognition of
prior learning

Please click here for further information on RPL

Units of STUDY

Core Units

  • BSBDIV501Manage diversity in the workplace
  • BSBSUS401Implement and monitor environmentally sustainable work practices
  • SITHCCC001Use food preparation equipment*
  • SITHCCC005Prepare dishes using basic methods of cookery*
  • SITHCCC006Prepare appetisers and salads*
  • SITHCCC007Prepare stocks, sauces and soups*
  • SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes*
  • SITHCCC012Prepare poultry dishes*
  • SITHCCC013Prepare seafood dishes*
  • SITHCCC014Prepare meat dishes*
  • SITHCCC018Prepare food to meet special dietary requirements*
  • SITHCCC019Produce cakes, pastries and breads*
  • SITHCCC020Work effectively as a cook*
  • SITHKOP002Plan and cost basic menus
  • SITHKOP004Develop menus for special dietary requirements
  • SITHKOP005Coordinate cooking operations*
  • SITHPAT006Produce desserts*
  • SITXCOM005Manage conflict
  • SITXFIN003Manage finances within a budget
  • SITXFSA001Use hygienic practices for food safety
  • SITXFSA002Participate in safe food handling practices
  • SITXHRM001Coach others in job skills
  • SITXHRM003Lead and manage people
  • SITXINV002Maintain the quality of perishable items*
  • SITXMGT001Monitor work operations
  • SITXWHS003Implement and monitor work health and safety practices

* Pre-Requisite is SITXFSA001

 Elective Units

  • SITXCCS006Provide service to customers
  • SITXCCS007Enhance the customer service experience
  • SITHCCC017Handle and serve cheese*
  • SITXHRM002Roster staff
  • SITXINV001Receive and store stock
  • SITXINV004Control stock
  • SITHIND002Source and use information on the hospitality industry
Vocational Placement

You are required to either be in paid employment or do volunteer work in a workplace to complete the practical aspects of the course.
Vocational placement must be completed over at least 48 complete food service periods (or ‘shifts’) that cover a range of conditions.

Entry Requirements

Online learning gives you the flexibility to study when and where you like. It is important that you have the right equipment available to undertake your course.


You will need to have basic computer skills, which includes the following:

·         Be able to access and use the internet
·         Ability to be able to use software to create, save and edit documents
·         upload, download and save files
·         attach and use devices, e.g. USB flash drive, audio headset
·         participate in online discussions

Our software works best with google chrome and you should use the latest version to obtain optimum results.

Course Fee

RPL cost$2495


User Choice Funding is available, please contact us for more details