SIT40516 Certificate IV in Commercial Cookery

TitleSIT40516 - Certificate IV in Commercial Cookery
CRICOS Code 106448J
DurationDelivered over 78 weeks
Delivery modeFace to Face in Classroom & Kitchen Training
LocationLevel 6, 460 Church Street, Parramatta NSW 2150, Australia
FeeTuition Fee: $ 17,000
Application Processing Fee: $300
Material Fee: $1000
Total Fee: $ 18,300

Course Overview

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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Career Outcome

• Chef
• Chef de Partie


Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.
Potential employment options are in commercial cookery sector in the roles such as chef or chef de partie.

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is available, and all students are offered the opportunity to participate in RPL upon enrolment. Recognition of Prior Learning is recommended as an option where individuals have been working in a relevant job role for at least 2 years.

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)
SITXWHS002 Identify hazards, assess and control safety risks (Elective)
SITXFIN004 Prepare and monitor budgets (Elective)
BSBWOR203 Work effectively with others (Elective)
SITXCCS006 Provide service to customers (Elective)

BSBITU306 Design and produce business documents (Elective)
SITHKOP001 Clean kitchen premises and equipment* (Elective)
SITHIND002 Source and use information on the hospitality industry (Elective)


  • Must be over the age of 18.
  • High school certificate that is equivalent to an Australian Year 12 qualification.


Applicants will have a minimum education level of a year 12 or equivalent studies.
Have an IELTS overall score of 5.5 or equivalent in similar English Skills
Test (test results must be no more than 2 years old).
Participate in a course entry interview to demonstrate their suitability for
the course.
English language competence can also be demonstrated through documented
evidence of any of the following:
Educated for 2 years in an English-speaking country;
or Successful completion of an English Placement Test
*Note that other English language tests such as PTE and TOEFL can be accepted.
Students are required to provide their results so that it can be confirmed they are
equivalent to IELTS 5.5.

• A face-to-face training mode is employed for this qualification and all training
will take place at DIT training facilities in Darwin. Units of competency are
delivered individually.
• Darwin Institute of Technology has contracted an Industry-standard
kitchen to train the students in a simulated environment. During the
practical lessons, sufficient time is allocated for students to perform the
required tasks, practice their skills and reinforce their knowledge.
• A timetable will be supplied to each student prior to course commencement.
Students are also provided with an orientation to the course to outline the
learning and assessment processes, support services and other relevant
information. This forms part of the general orientation that DIT provides to
• All students will be provided with a range of learning support options and
resources to help them achieve competency.
• Students can also be supported outside of face-to-face mode through e-mail and
telephone contact with their trainer. Students are provided with their trainer’s
contact details at their orientation or later.
• Students are encouraged to contact their trainer at any time and trainers will
liaise with students regarding their progress and provide advice as required
including any relevant course content and concepts, learning opportunities,
assessment requirements, feedback on assessments and any issues the student
is experiencing.
• Students will be required to do homework which will need at least 2-5 hours of
study per week.
• DIT uses a range of techniques during face-to-face delivery including trainer
presentations and demonstrations, individual tasks, case studies, research, role
plays, practical demonstrations and group work. The context of the simulated
workplace environment will be incorporated into delivery methodologies and
students will complete tasks to appropriate workplace standards.
• Delivery methodologies employ policy documents, procedure manuals,
terminology, equipment, resources, materials, contexts, practices and activities
associated with the business (or related) role in the workplace.
• The simulated training environment is achieved by using documentation
standards, policy manual, equipment, tools, technology, workplace conditions,
legislation, quality standards and approaches to work that match those currently
employed in industry in a business context. For example, workplace plans
(business/operational/ weekly), administration documentation, IT hardware (computers, laptops, printers, projectors) and Microsoft office software
applications, telephones, tables and chairs, policy and procedure manuals.
• Students’ understanding of the workplace and its requirements will be developed
throughout the course.
• The environment is created to suit the specific unit requirements and the trainer
reinforces understanding through relating to their own experience and through
the use of learning materials e.g. textbooks, handouts or videos. Depending on
the unit content and context the classroom environment is adapted to recreate
the simulated work environment.
• Appropriate simulated contexts and activities are incorporated into delivery and
prepare students for assessment. These align to the contexts and activities
indicated in the units of competency. The simulated assessment contexts and
activities also align to the requirements of each unit of competency.
• During the practical sessions, sufficient time is allocated for students to perform
the required tasks, practice their skills and reinforce their knowledge. 

DIT employs various assessment methods to determine the competency of a leaner.
These methods may vary among the units of competency. Specific weekly hours are
allocated to the conduct of assessment during classroom activities. These include
activities such as group activities, practical demonstration, role play and so on.
Assessment will occur through a variety of methods, including projects incorporating
role-plays, case studies and short answer questions. Assessment conditions will
ensure a simulated workplace environment.
Assessment tasks are in general as in the followings:
Reflect real life work tasks.
Required to be performed within industry standard timeframes as specified by
assessors in relation to each task.
Assessed using assessment criteria that relate to the quality of work expected
by the industry.
Performed to industry safety requirements as relevant.
Utilise authentic workplace documentation.
Require students to work with others as part of a team.
Require students to plan and prioritise competing work tasks.
Involve the use of standard, workplace equipment such as computers and
Ensure that students are required to consider workplace constraints such as
time and budgets.
Assessment Tasks will be handed over on specific dates as per Delivery and
Assessment Schedule. Students need to prepare the answers within allocated time
period and submit on the expected date following the Delivery and Assessment

Thirty-three (33) units including twenty-six (26) core units and seven (7)
units are required to pass for the award of the SIT40516 Certificate IV in
Commercial Cookery. Units have been selected in accordance with the
packaging rules and are relevant to the work outcome, local industry
requirements and qualification level..
The latest release of the qualification and packaging rules can be found at
the following link:

DIT can grant you credit towards your course for units of competency that you have
already completed with another RTO or authorised issuing organisation. We can also
grant you Credit for subjects or units you have completed where equivalence can be
established between the unit in your course, and the subject or unit you have
There is no charge to apply for Credit. To apply, fill in the Credit Application Form and
submit it as part of your enrolment.
Granting course credit may affect course fees as well as the duration of Student visa.

These documents are regularly reviewed and updated as part of DIT college Continous Improvement Strategy