Course Details:

  • Course Code: SIT40516
  • CRICOS Course Code: 093367K
  • Course Duration: 78 weeks
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.
Career Opportunities
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. No occupational licensing, certification or specific legislative requirements apply to this qualification.
English Language Requirements
All students entering this qualification must have a minimum English Language proficiency level of one of the below: IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DIBP regulations All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either; a foundation course or, a Senior Secondary Certificate of Education or, a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework
Course Fees
  • The total tuition fee for the complete course is AUD 17000.00.
  • Enrolment Fee: AUD 200 (non – refundable).
  • Material Fee: AUD 800.
Academic Requirements
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
Age Requirements
Students must be over 18 years of age to apply.
Special Consideration
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
Mode of study
Classroom study, practical training in the kitchen and work based training.
Assessment Process:
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.

The assessment process may include:

  • Written reports
  • Presentations/Demonstrations
  • Classroom activities/ Role plays
  • Case studies
  • Written test
  • Project work/Research/ Portfolio


Course Structure
Certificate IV in Commercial Cookery (SIT40516)

Qualification Rules
This qualification is listed on SIT - Tourism, Travel and Hospitality Training Package (Release 1.1) and has 25 units that must be completed: This qualification is listed on SIT - Tourism, Travel and Hospitality Training Package (Release 1.1) and has 33 units that must be completed: Core units: 26 Elective units: 7

Core Units
Unit Code Unit Name
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
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITKOP005 Coordinate cooking operations
BSBDIV501 Manage diversity in the workplace
SBSUS401 Implement and monitor environmentally sustainable work practices
SITXFIN003 Manage finances within a budget
SITHKOP004 Develop menus for special dietary requirements
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXHRM003 Lead and manage people
SITXCOM005 Manage conflict


Elective Units
Unit Code Unit Name
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHKOP001 Clean kitchen premises and equipment
SITXWHS001 Participate in safe work practices
SITHIND002 Source and use information on the Hospitality Industry
SITXCOM002 Show social and cultural sensitivity
SITHCCC003 Prepare and present Sandwiches


RPL and Credit Transfer:
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.


TO ENROL VISIT www.angad.vic.edu.au  OR CALL ANGAD AT +61 3 9670 9095