Course Information

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.

Possible job titles include:

  • chef
  • chef de partie


Training Product Status: Superseded

Training Product Release Date: 08 April 2022



The course requires a student to complete 33 units to gain the nationally recognised;  SIT40516 Certificate IV in Commercial Cookery


Core Units

  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment*
  • SITHCCC005 Prepare dishes using basic methods of cookery*
  • SITHCCC006 Prepare appetisers and salads*
  • SITHCCC007 Prepare stocks, sauces and soups*
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
  • SITHCCC012 Prepare poultry dishes*
  • SITHCCC013 Prepare seafood dishes*
  • SITHCCC014 Prepare meat dishes*
  • SITHCCC018 Prepare food to meet special dietary requirements*
  • SITHCCC019 Produce cakes, pastries and breads*
  • SITHCCC020 Work effectively as a cook*^
  • SITHKOP002 Plan and cost basic menus
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations*^
  • SITHPAT006 Produce desserts*
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items*
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices


Elective Units

  • BSBWOR203 Work effectively with others
  • SITHCCC003 Prepare and present sandwiches*
  • SITHKOP001 Clean kitchen premises and equipment*
  • SITXCOM002 Show social and cultural sensitivity
  • SITXHRM002 Roster staff
  • SITXINV003 Purchase goods
  • SITXWHS001 Participate in safe work practices


* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety 
^ will be also assessed including during work placement

Course Duration, Delivery and Assessment

78 weeks - Full Time Study (20 hours per week) including holiday


The modes of study include:

• Classroom based training 

• Practical training in a commercial training kitchen

• Work placement


Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 300 hours of compulsory work placement.


Delivery Locations

• Level 2, 310 King Street, Melbourne Victoria 3000

Entry Requirements


Age Requirements

All applicants must be 18 years or older at the commencement of their course

English Language Requirements

All International students applying for Hospitality courses at Windsor College must have a minimum English language proficiency of IELTS 5.5 or equivalent

Academic Requirements

To gain entry into Certificate III, IV, Diploma and Advanced Diploma courses, participants must have successfully completed Year 12, or secondary studies in the applicants home country which are equivalent to an Australian Year 12 qualification

Pathways to the qualification

The preferred pathways for candidates considering this qualification include holding a SIT30816 Certificate III in Commercial Cookery or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification. 

Pathways from the qualification

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to undertake studies SIT50416 Diploma of Hospitality Management


  • CRICOS: 102493C
  • Duration 78
  • Cost $18,190
  • AQF Yes
  • Level Certificate IV
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