Qualification Outline
22/07/2026 4:13 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery
SIT40516
AZW3
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 08/04/2022 | Current | Transition (Replaced) |
| 1.00 | 03/03/2016 | Replaced | Approved |
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 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 at the time of publication.
Schedule
Packaging Rules
Thirty three (33) units must be completed:- twenty six (26) core units
- seven (7) elective units, consisting of:
- seven (7) units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
1. Core Units
All twenty six (26) units must be completed.
2. Elective Units
Up to seven (7) units may be completed.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| J624 | SIT40413 | Certificate IV in Commercial Cookery | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHS7 | SIT40521 | Certificate IV in Kitchen Management | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
Part-time is defined as a minimum of 20 hours per week.