Nationally Recognised
Training
Course Duration
78 weeks
Study Mode
Classroom
Course Overview

The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.

Entry Requirements

International Students

  • Minimum 18 years of age.

Academic Requirements:

  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR a Certificate III OR equivalent OR be a mature age.

English Requirements:

It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:

  • International English Language Testing System (IELTS) with a minimum score of 5.0.
  • Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 35 or higher.
  • Pearson Test of English (PTE) must have scored 36 or higher.
  • Cambridge English Advanced (CAE) ESOL test must have score 154 or higher.
  • Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years. The student has a satisfactory grade in the language.

If the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Skills Australia Institute (SAI). The student’s Education Agent can manage the English Proficiency Exam on behalf of SAI.

Australian Permanent Residents

  • Minimum 18 years of age.
  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR be a mature age.

English Requirement:

  • Students need to demonstrate that they have a proficiency in English and a basic understanding of Maths. For students who cannot supply documented proof on their academic and English language proficiency, they will be required to sit a Language, Literacy and Numeracy (LLN) Test prior to a place being offered in the course.
Course modules and units
Course Code Unit Title
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
BSBWOR203 Work effectively with others
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices
BSBSUS201 Participate in environmentally sustainable work practices
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBCMM201 Communicate in the workplace
SITXCOM005 Manage conflict
SITXHRM002 Roster staff
BSBDIV501 Manage diversity in the workplace
SITXCCS007 Enhance customer service experiences
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXFIN004 Prepare and monitor budgets
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare seafood dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate Cooking operations
Intake dates
  • 2020: 12 Oct
  • 2021: 11 Jan, 12 Apr, 12 Jul, 11 Oct
  • 2022: 10 jan, 11 Apr, 11 Jul, 10 Oct
Course Duration

78 weeks Three (3) Semesters = 26 weeks each Consisting of:

  • Six (6) Terms of Study = 10 weeks each, plus
  • A Three (3) week break at the end of each Term = 18 weeks
Course Cost
Course Location
Adelaide Campus
Level 1, East 50 Grenfell Street, Zurich House, Adelaide SA – 5000

Career opportunities

After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles:

  • Chef
  • Chef de partie
Vocational Placement

This course includes 360 hours of work-based training which will be completed over a period of 10 weeks. During work-based training, students will be able to practice their skills and knowledge in workplace setting. This will assist students to be job-ready after successfully completing the Certificate IV in Commercial Cookery

Assessment

The Assessment Process is based on the principles of competency-based training. The performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competency will be through a combination of classroom based and work placement tasks. Classroom based assessments include but are not limited to:

  • Classroom Exercises
  • Assignments
  • Practical Demonstrations
  • Group Activities
  • Projects
  • Verbal and/or Written Questions

Students are advised well in advance of the assessment activities and a student may put forward for consideration, any special needs they may have. The assessment criterion is documented in all units and workbooks. Dates of the assessments are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessments and examinations. Continuous assessments may be based on competencies and marks or a combination of both.

Payment option

Payment Options

If you wish to accept the offer, you need to sign the Acceptance of Offer form together with the minimum payment of fees. You can use the following payment methods:

  • Cash or EFTPOS in person at SAI’s Perth campus
  • Credit Card (Visa or MasterCard) via PayPal on the student invoice

We accept credit card payments (Visa or MasterCard only) and a 1% surcharge will be added to the total amount. You can download our Credit Card Authorisation form HERE

Bank draft or money order payable to “Skills Australia Institute” and send to SAI’s Perth campus (all bank drafts must be in $AUD Australian dollars to an Australian bank)

Electronic Bank transfer (Telegraphic Transfer) from an overseas bank account

Bank Account Details:

Name of Bank: Commonwealth Bank
Branch Address: 413 Albany Highway
Victoria Park WA 6100
Australia
Account Name: Excellent Accounts Pty Ltd ( Skills Australia Institute )
BSB: 066128
Account Number: 10626125
SWIFT Code for International Transfer: CTBAAU2S (For International Transfer Only)

Note:

All fees must be paid in Australian dollars. Please put your full name or invoice number as reference. An official receipt will be sent to you once your payment is verified. To confirm your payment, please email a copy of the bank transfer receipt to info@skillsaustralia.edu.au

Further studies

Successful completion of the SIT40516 Certificate IV in Commercial Cookery will lay a foundation for successful students to progress into SIT50416 Diploma of Hospitality Management

The Certificate IV in Commercial Cookery echoes the skills and knowledge of an individual working as a commercial cook, and provides direction and team leading in the kitchen. Commercial cooks work independently or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.

International Students

  • Minimum 18 years of age.

Academic Requirements:

  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR a Certificate III OR equivalent OR be a mature age.

English Requirements:

It is essential that international students must exhibit a strong command of the English language. Undertaken one of the following English Language Tests and met the minimum score:

  • International English Language Testing System (IELTS) with a minimum score of 5.0.
  • Test of English as a Foreign Language (TOEFL) Internet-Based Test must have scored 35 or higher.
  • Pearson Test of English (PTE) must have scored 36 or higher.
  • Cambridge English Advanced (CAE) ESOL test must have score 154 or higher.
  • Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years. The student has a satisfactory grade in the language.

If the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Skills Australia Institute (SAI). The student’s Education Agent can manage the English Proficiency Exam on behalf of SAI.

Australian Permanent Residents

  • Minimum 18 years of age.
  • Successful completion of Year 11, (High School Certificate (HSC) OR equivalent) OR be a mature age.

English Requirement:

  • Students need to demonstrate that they have a proficiency in English and a basic understanding of Maths. For students who cannot supply documented proof on their academic and English language proficiency, they will be required to sit a Language, Literacy and Numeracy (LLN) Test prior to a place being offered in the course.
Course Code Unit Title
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
BSBWOR203 Work effectively with others
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices
BSBSUS201 Participate in environmentally sustainable work practices
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBCMM201 Communicate in the workplace
SITXCOM005 Manage conflict
SITXHRM002 Roster staff
BSBDIV501 Manage diversity in the workplace
SITXCCS007 Enhance customer service experiences
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXFIN004 Prepare and monitor budgets
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare seafood dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate Cooking operations
  • 2020: 12 Oct
  • 2021: 11 Jan, 12 Apr, 12 Jul, 11 Oct
  • 2022: 10 jan, 11 Apr, 11 Jul, 10 Oct

78 weeks Three (3) Semesters = 26 weeks each Consisting of:

  • Six (6) Terms of Study = 10 weeks each, plus
  • A Three (3) week break at the end of each Term = 18 weeks
Adelaide Campus
Level 1, East 50 Grenfell Street, Zurich House, Adelaide SA – 5000

After successfully completing the Certificate IV in Commercial Cookery, students, will be able to work in the following job roles:

  • Chef
  • Chef de partie

This course includes 360 hours of work-based training which will be completed over a period of 10 weeks. During work-based training, students will be able to practice their skills and knowledge in workplace setting. This will assist students to be job-ready after successfully completing the Certificate IV in Commercial Cookery

The Assessment Process is based on the principles of competency-based training. The performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competency will be through a combination of classroom based and work placement tasks. Classroom based assessments include but are not limited to:

  • Classroom Exercises
  • Assignments
  • Practical Demonstrations
  • Group Activities
  • Projects
  • Verbal and/or Written Questions

Students are advised well in advance of the assessment activities and a student may put forward for consideration, any special needs they may have. The assessment criterion is documented in all units and workbooks. Dates of the assessments are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessments and examinations. Continuous assessments may be based on competencies and marks or a combination of both.

Payment Options

If you wish to accept the offer, you need to sign the Acceptance of Offer form together with the minimum payment of fees. You can use the following payment methods:

  • Cash or EFTPOS in person at SAI’s Perth campus
  • Credit Card (Visa or MasterCard) via PayPal on the student invoice

We accept credit card payments (Visa or MasterCard only) and a 1% surcharge will be added to the total amount. You can download our Credit Card Authorisation form HERE

Bank draft or money order payable to “Skills Australia Institute” and send to SAI’s Perth campus (all bank drafts must be in $AUD Australian dollars to an Australian bank)

Electronic Bank transfer (Telegraphic Transfer) from an overseas bank account

Bank Account Details:

Name of Bank: Commonwealth Bank
Branch Address: 413 Albany Highway
Victoria Park WA 6100
Australia
Account Name: Excellent Accounts Pty Ltd ( Skills Australia Institute )
BSB: 066128
Account Number: 10626125
SWIFT Code for International Transfer: CTBAAU2S (For International Transfer Only)

Note:

All fees must be paid in Australian dollars. Please put your full name or invoice number as reference. An official receipt will be sent to you once your payment is verified. To confirm your payment, please email a copy of the bank transfer receipt to info@skillsaustralia.edu.au

Successful completion of the SIT40516 Certificate IV in Commercial Cookery will lay a foundation for successful students to progress into SIT50416 Diploma of Hospitality Management

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Our Campus
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Perth
ADELAIDE
  • RTO Number 52010
  • CRICOS Code 03548F
ABN : 78 126 274 682
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