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Overview

The SIT40516 Certificate IV in Commercial Cookery qualification is designed to strengthen your commercial cookery skills and knowledge to allow you to advance your career to the next level.

This qualification will prepare you to operate in a supervisory or team leader role in a commercial kitchen environment with confidence. It incorporates a range of key subjects that provide the foundations needed to effectively manage a team and workplace operations.


Details

Qualification Certificate IV in Commercial Cookery
National course code SIT40516
RTO Tactical Training Group - RTO Code: 91054
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration 24 months to 3 years
Study mode Work-based


Skills developed

Along with general employability skills, this course aims to provide participants with a wide range of cookery skills, as well as sound leadership and management skills for working in a commercial kitchen context, including;

  • Food transport and safety supervision
  • Managing and monitoring WHS
  • Sustainable work practices
  • Foundational cookery skills
  • Stock control management
  • Dietary needs and menu development
  • Teamwork and coaching
  • Diversity, conflict and people management
  • Rostering staff
  • Managing budgets

Who is this course for?

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

Entry requirements

There are no entry requirements for this qualification.


Recognition of Prior Learning? (RPL)

Yes, skills and qualifications you already have may count towards your qualification.

Find out more


Pathways from the qualification

After achieving the SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management or other Diploma qualifications in service industries.


What support services are available?

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Participant Handbook.

We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.


What are the outcomes?

This course is accredited under the Australian Quality Training Framework (AQF), Australian Skills Quality Authority (ASQA).

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT40516 Certificate IV in Commercial Cookery.


What are the course requirements?

English Language

In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.


Course plan

Food transport and safety supervision

Learn and develop the skills and knowledge required to use hygiene practices to prevent contamination of food that might cause food-borne illnesses, including identifying and controlling food hazards, and handling food safely during the transportation, storage, preparation, display, service and disposal of food.

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

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This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

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This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storing food on arrival.

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Manage and monitor WHS

Learn and develop the skills and knowledge required to implement and monitor predetermined work health and safety practices to ensure a safe workplace, including the ability coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. Learn to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.

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This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

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Sustainability

Learn and develop the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices, and to implement improvements and monitor their effectiveness.

This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

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Foundational cookery skills

Learn and develop the skills and knowledge required to safely use commercial kitchen equipment, basic cookery methods and team coordination skills to organise, prepare and cook a variety of different food types across different service periods and menu types. Learn to follow standard recipes, select and prepare ingredients, and use relevant equipment and cookery and food storage methods in the preparation of food.

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

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This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

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This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

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This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

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This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

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This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

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This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.

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This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.

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This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

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Stock control management

Learn and develop the skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase. Gain the ability to process stock orders, maintain stock levels, manage stocktakes, maintain documents that relate to the administration of stock, and store stock (including perishable supplies) in optimum conditions to minimise losses and wastage, and avoid food contamination.

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

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This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.

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This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock.

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Cakes, pastries and breads and desserts

Learn and develop the skills and knowledge required to produce desserts, cakes, pastries and breads, following standard and special dietary recipes. Gain the ability to select, prepare and portion ingredients and use relevant equipment and a range of cookery methods to make and present these dishes.

This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

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This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

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Dietary needs and menu development

Learn and develop the skills and knowledge required to plan and cost basic menus for dishes or food product ranges for all cuisines and food service styles, including the ability to identify customer preferences, plan menus to meet customer and business needs, and evaluate the success of menu performance.

Learn to identify and confirm the special dietary requirements of customers, develop and prepare special menus and recipes, and select ingredients and produce meals that satisfy special requirements.

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

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This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.

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This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.

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Teamwork and coaching

Learn and develop the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. Gain the ability to provide on-the-job coaching to colleagues including; explaining and demonstrating specific skills, knowledge and procedures, and monitoring the progress of colleagues.

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

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This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

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Diversity, conflict and people management

Learn and develop the skills and knowledge required to effectively lead, support and manage team members and their performance, and encourage their commitment to the organisation.

Gain the ability to manage diversity in the workplace, by implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. Learn to effectively resolve complaints and disputes with customers and colleagues using conflict resolution techniques and communication skills.

This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

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This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

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This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.

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Roster staff

Learn and develop the skills and knowledge required to create, administer and communicate staff rosters, including the ability to plan rosters according to industrial provisions and operational efficiency requirements, and within wage budgets.

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.

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Manage budgets

Learn and develop the skills and knowledge required to take responsibility for budget management where others may have developed the budget, including the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

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Catering, cooking and work operations

Learn and develop the skills and knowledge required to coordinate the production of food in commercial kitchens, including the ability to plan and organise operational functions in the production of food, organise required food supplies for production periods, supervise food production processes and monitor the quality of kitchen outputs on a day-to-day basis.

Gain the skills and knowledge to plan catering for events or functions, including the ability to identify the purpose and scope of the event to prepare proposals and finalise operational plans for delivery that meets customer needs.

This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

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This unit describes the performance outcomes, skills and knowledge required to plan catering for events or functions. It requires the ability to identify the purpose and scope of the event, prepare catering proposals to meet customer requirements, and finalise operational plans for the delivery of catering. It does not include food preparation, which is covered by commercial cookery units.

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This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

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Fees


Subsidised Prices

Tactical Training Group - RTO Code: 91054

Student Fee
Traineeship $0
Concession $0

This training is subsidised by the NSW Government

View fees information

Are you eligible for NSW government subsidised training under Smart and Skilled?
For information about eligibility, please visit Smart and Skilled - Are You Eligible?

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
User choice - Apprenticeships $350 $0

User Choice is an ACT Government training initiative, funded by the ACT and Australian Governments. For further information, including eligibility requirements, please visit The Australian Apprenticeships (User Choice) website page

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Apprenticeships – User Choice $1.60/ Nominal Hour $0.64/ Nominal Hour

The User Choice program provides a public funding contribution towards the cost of training and assessment for eligible Queensland apprentices and trainees. For more information, please visit lease visit the Queensland Government User Choice website page.

Non-subsidised Prices

Full Fee* $6000

* Accreditation: Tactical Training Group - RTO 91054

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SIT40516 Certificate IV in Commercial Cookery

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