Have any question? (+61) 02 96671458 info@bic.edu.au 247 KING STREET, MASCOT, NSW, 2020 Office Hour: 9:30-18:00 MON- FRI

SIT40516 Certificate IV in Commercial Cookery

CRICOS CODE: 102362C


  • Course Description


    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 provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.


  • Career opportunities:

    Cook, Sous Chef, Breakfast Chef, Commis Chef, Demi Chef in small to medium restaurant or Bistros and café, Catering companies, Culinary artist, Chef de Partie – large hotel.


  • Course Entry Requirements


    Must be 18 years of age for Off-shore and 20 years or above years of age for On- shore on commencement.

    Academic Requirement:

    Successful completion of Year 12 or equivalent and /or above.
    Pre-Training analysis might be required.
    English Language (International Students):
    IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
    Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP


  • Course structure


    Total number of units is 33
    26 core unit
    7 elective units


  • Code Unit Name Type
    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
    SITHPAT006 Produce desserts Core
    SITXFSA001 Use hygienic practices for food safety Core
    SITXFSA002 Participate in safe food handling practices Core
    SITXHRM001 Coach others in job skills Core
    SITXINV002 Maintain the quality of perishable items Core
    SITHCCC001 Use food preparation equipment Core
    BSBSUS401 Implement and monitor environmentally sustainable work practices Core
    BSBDIV501 Manage diversity in the workplace Core
    *SITHKOP005 Coordinate cooking operations Core
    SITXCOM005 Manage conflict Core
    SITXFIN003 Manage finances within a budget Core
    SITXHRM003 Lead and manage people Core
    SITXMGT001 Monitor work operations Core
    SITXWHS003 Implement and monitor work health and safety practices Core
    SITHKOP001 Clean kitchen premises and equipment Elective
    SITXINV004 Control stock Elective
    SITHIND002 Source and use information on the hospitality industry Elective
    BSBSUS201 Participate in environmentally sustainable work practices Elective
    SITXCOM002 Show social and cultural sensitivity Elective
    SITXWHS001 Participate in safe work practices Elective
    BSBWOR203 Work effectively with others Elective
    * Denotes the unit prescribed for work placement purpose. The allocated hours cover 60 complete food service periods; 20 hours per week over 12 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.

  • Course Duration


    This qualification is delivered over a period of one and half year.

    • 6 Terms
    • 78 Weeks (including holidays)
    • 60 contact weeks


  • Mode of Delivery


    • Classroom based delivery (face – to – face)

    • Attend 20 hours per face – to – face full time study.

    • face – to – face delivery includes lecture, group activities, and pair work and class presentations


  • Assessment Methods


    • Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, presentation and practical demonstration.

    • Competency based assessment

    • * Work placement: 240 hours (minimum)


  • Course fees


    Tuition Fee: $25,250 ($4,208 per Term)

    Application fees: $200 * Non-Refundable

    Material Fees: $100 Per term

    Uniforms/tool kit: $995

Partnerships