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

Qualification list

Requirements

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

Qualification list