Certificate IV in Commercial Cookery

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 is suitable for an Australian Apprenticeship pathway.

Possible job opportunities
  • Chef
  • Chef de Partie

Qualifications list

  • 26 cores
  • 7 electives
Qualification units
Code Unit name Type
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, eggs 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
SITHCCC004 Package prepared foodstuffs Elective
SITHCCC015 Produce and serve food for buffets Elective
SITHCCC017 Handle and serve cheese Elective
SITHFAB002 Provide responsible service of alcohol Elective
SITHFAB003 Operate a bar Elective
SITHFAB005 Prepare and serve espresso coffee Elective
SITHFAB007 Serve food and beverage Elective
SITHFAB014 Provide table service of food and beverage Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITHPAT002 Produce gateaux, torten and cakes Elective
SITHPAT005 Produce petits fours Elective
SITHPAT007 Prepare and model marzipan Elective
SITHPAT008 Produce chocolate confectionery Elective
SITHPAT009 Model sugar-based decorations Elective
SITHPAT010 Design and produce sweet buffet showpieces Elective
SITXCCS006 Provide service to customers Elective
SITXCCS007 Enhance the customer service experiences Elective
SITXFIN002 Interpret financial information Elective
SITXFSA003 Transport and store food Elective
SITXFSA004 Develop and implement a food safety program Elective
SITXHRM002 Roster staff Elective
SITXINV003 Purchase goods Elective
SITXINV004 Control stock Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
HLTAID003 Provide first aid Elective

Qualifications list

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