Qualification Outline

Date retreived
22/07/2026 4:26 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

Qualification
National Code:
SIT40412
State Code:
J445
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
30/07/2013
Approved Date
07/06/2013
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1195
Duration
2 Semesters
Current Release Number
2.00
Current Release Date
30/07/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 30/07/2013 Current 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.

Job roles
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job titles include:
chef
chef de partie.

Schedule
Packaging Rules
Thirty three (33) units must be completed:
- twenty seven (27) core units
- six (6) elective units, consisting of:
- six (6) units from the elective units listed in the qualification outline, elsewhere in SIT12 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 seven (27) units must be completed.

State Code National Code Title Hours Type
WD146 HLTFA311A Apply first aid 20 Unit of competency
WF784 SITXHRM301 Coach others in job skills 30 Unit of competency
WF674 SITHKOP403 Coordinate cooking operations 60 Unit of competency
WF673 SITHKOP402 Develop menus for special dietary requirements 12 Unit of competency
D1022 BSBSUS301A Implement and monitor environmentally sustainable work practices 40 Unit of competency
WF814 SITXWHS401 Implement and monitor work health and safety practices 30 Unit of competency
WF786 SITXHRM402 Lead and manage people 60 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
WF751 SITXCOM401 Manage conflict 20 Unit of competency
D4861 BSBDIV501A Manage diversity in the workplace 20 Unit of competency
WF775 SITXFIN402 Manage finances within a budget 30 Unit of competency
WF802 SITXMGT401 Monitor work operations 40 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 Unit of competency
WF671 SITHKOP302 Plan and cost basic menus 25 Unit of competency
WF627 SITHCCC307 Prepare food to meet special dietary requirements 55 Unit of competency
WF615 SITHCCC202 Produce appetisers and salads 26 Unit of competency
WF628 SITHCCC308 Produce cakes, pastries and breads 50 Unit of competency
WF683 SITHPAT306 Produce desserts 80 Unit of competency
WF614 SITHCCC201 Produce dishes using basic methods of cookery 50 Unit of competency
WF623 SITHCCC303 Produce meat dishes 50 Unit of competency
WF621 SITHCCC301 Produce poultry dishes 32 Unit of competency
WF622 SITHCCC302 Produce seafood dishes 32 Unit of competency
WF616 SITHCCC203 Produce stocks, sauces and soups 32 Unit of competency
WF617 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes 40 Unit of competency
WF610 SITHCCC101 Use food preparation equipment 20 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
WF629 SITHCCC309 Work effectively as a cook 96 Unit of competency
2. Elective Units

Six (6) units to be completed.
Please refer to the Training Package for the full details of avialable units and options.

State Code National Code Title Hours Type
D0783 BSBITU203A Communicate electronically 20 Unit of competency
WF794 SITXINV401 Control stock 25 Unit of competency
WF805 SITXMPR401 Coordinate production of brochures and marketing materials 40 Unit of competency
WA874 TAEDEL404A Mentor in the workplace 30 Unit of competency
D0781 BSBITU201A Produce simple word processed documents 40 Unit of competency
D0707 BSBFIA501A Report on finances related to international business 50 Unit of competency
WF785 SITXHRM401 Roster staff 50 Unit of competency
D1027 BSBWOR204A Use business technology 30 Unit of competency
Replaces
State Code National Code Title Type
S614 SIT40407 Certificate IV in Hospitality (Commercial Cookery) Qualification
Replaced By
State Code National Code Title Type
J624 SIT40413 Certificate IV in Commercial Cookery Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information