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SIT40516 Certificate IV in Commercial Cookery

This qualification reflects the roles of commercial cooks who have a leadership, supervisory or team leading role in the kitchen. Individuals operate independently or with limited guidance from others and use discretion to solve non- routine problems.


Candidates have a total of 2 years to complete the Certificate IV, however, based on a study commitment of 32-35 hours a week, candidates are able to complete this in 12 months.

Entry requirements

There are no entry requirements for this qualification.

Licensing requirements

There is no licencing requirement for this qualification.


A possible training pathway for a student completing this qualification could be the following:

Diploma Qualifications

SIT50416 Diploma of Hospitality Management

Advanced Diploma Qualifications

* SIT60316 Advanced Diploma of Hospitality Management

After achieving the SIT40516 Certificate IV in Commercial Cookery candidates may pathway into the Diploma of Hospitality Management (SIT50416) or a Diploma within another Industry area.

These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.

Job roles

Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.

Employment outcomes may include the following role/s:

* Food and beverage Manager
* Chef
* Chef De Partie
* Chief cook

Course Content

Thirty-Three (33) units are required for award of this qualification including:

* Twenty-Six (26) are core units
* Seven (7) are elective units

The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide are 600-2400 Hours.

On successful completion of the following 33 units you will have attained the SIT40516 Certificate IV in Commercial Cookery.

The following tables outline the Units of Competencies and FMedge subjects available for this Qualification.

Unit Code Unit Title Core /Elective
BSBDIV501  Manage diversity in the workplace  Core
BSBSUS401  Implement and monitor environmentally sustainable work practices  Core
SITHCCC001  Use food preparation equipment  Core
SITHCCC005  Prepare dishes using basic methods of cookery  Core
SITHCCC006  Prepare appetisers and salads  Core
SITHCCC007  Prepare stocks, sauces and soups  Core
SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes  Core
SITHCCC012  Prepare poultry dishes  Core
SITHCCC013  Prepare seafood dishes  Core
SITHCCC014  Prepare meat dishes  Core
SITHCCC018  Prepare food to meet special dietary requirements  Core
SITHCCC019  Produce cakes, pastries and breads  Core
SITHCCC020  Work effectively as a cook  Core
SITHKOP002  Plan and cost basic menus  Core
SITHKOP004  Develop menus for special dietary requirements  Core
SITHKOP005  Coordinate cooking operations  Core
SITHPAT006  Produce desserts  Core
SITXCOM005  Manage conflict  Core
SITXFIN003  Manage finances within a budget  Core
SITXFSA001  Use hygienic practices for food safety  Core
SITXFSA002  Participate in safe food handling practices  Core
SITXHRM001  Coach others in job skills  Core
SITXHRM003  Lead and manage people  Core
SITXINV002  Maintain the quality of perishable items  Core
SITXMGT001  Monitor work operations  Core
SITXWHS003  Implement and monitor work health and safety practices  Core
SITXCCS007  Enhance customer service experiences  Elective
SITHCCC015  Produce and serve food for buffets  Elective
BSBFIA401  Prepare financial reports  Elective
HLTAID003  Provide first aid  Elective
SITXFSA004  Develop and implement a food safety program  Elective
SITHKOP006  Plan catering for events or functions  Elective
TAEDEL301  Provide work skill instruction  Elective

Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the SIT40516 Certificate IV in Commercial Cookery. Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.


Upon successful completion of the required 33 units, you will be awarded SIT40516 Certificate IV in Commercial Cookery.

icon-classroom Classroom  icon-blended Blended

Delivery Methods

The course is delivered over 600-2400 hours through a mix of structured face to face training on the job, and the completion of tasks and research that require additional exploration and development through self-directed learning.

The delivery model of the course allows for the student to set the time frame for completion with a guide of 3 weeks per unit of competency. Weekly contact with tutors and constant access to industry trainers and mentors assist participants build on the knowledge and skills developed with engagement with text, weekly tasks and unit assessments.

Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.

Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).

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