Qualification Outline

Date retreived
22/07/2026 5:18 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 Hospitality (Commercial Cookery)

Certificate IV in Hospitality (Commercial Cookery)

Qualification
National Code:
SIT40407
State Code:
S614
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
01/01/2011
Approved Date
01/05/2009
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1195
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
01/01/2011
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 01/01/2011 Current Approved
Description

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team leading role in the kitchen. Work would be undertaken in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
The qualification is suitable for an Australian apprenticeship pathway.

Job roles
Individuals with this qualification are able to perform roles such as:
supervising one or more sections in a large kitchen
supervising a small kitchen.

Possible job titles include:
chef
chef de partie.

Prerequisite requirements
There are no prerequisites for entry to this qualification.

Schedule
Packaging Rules
To achieve a Certificate IV in Hospitality, 39 units must be completed:
All 34 core units plus
5 elective units

A minimum of 4 elective units must be selected from the list in the SIT40407 qualification and the remaining unit may be selected from any endorsed Training Package. A maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases, electives must be relevant to the job outcome, local industry requirements and the qualification level.
1. Core Units

All 34 core units to be completed

State Code National Code Title Hours Type
C9253 HLTFA301B Apply first aid 20 Unit of competency
WB938 SITHCCC004B Clean and maintain kitchen premises 10 Unit of competency
S6532 SITXHRM001A Coach others in job skills 20 Unit of competency
S6543 SITXINV002A Control and order stock 25 Unit of competency
S6494 SITXCOM003A Deal with conflict situations 20 Unit of competency
S6529 SITXFSA002A Develop and implement a food safety program 36 Unit of competency
S6357 SITHCCC016A Develop cost-effective menus 30 Unit of competency
S6367 SITHCCC026A Establish and maintain quality control of food 30 Unit of competency
WA623 SITXOHS001B Follow health, safety and security procedures 15 Unit of competency
S6732 SITXOHS002A Follow workplace hygiene procedures 15 Unit of competency
WA625 SITXOHS004B Implement and monitor workplace health, safety and security practices 30 Unit of competency
S6528 SITXFSA001A Implement food safety procedures 25 Unit of competency
S6522 SITXFIN003A Interpret financial information 20 Unit of competency
S6536 SITXHRM005A Lead and manage people 60 Unit of competency
S6366 SITHCCC025A Monitor catering revenue and costs 30 Unit of competency
WB936 SITHCCC001B Organise and prepare food 20 Unit of competency
S6356 SITHCCC015A Plan and prepare food for buffets 24 Unit of competency
S6347 SITHCCC006A Prepare appetisers and salads 26 Unit of competency
S6370 SITHCCC029A Prepare foods according to dietary and cultural needs 36 Unit of competency
S6354 SITHCCC013A Prepare hot and cold desserts 48 Unit of competency
S6355 SITHCCC014A Prepare pastries, cakes and yeast goods 44 Unit of competency
S6349 SITHCCC008A Prepare stocks, sauces and soups 32 Unit of competency
S6350 SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes 40 Unit of competency
S6368 SITHCCC027A Prepare, cook and serve food for food service 24 Unit of competency
S6369 SITHCCC028A Prepare, cook and serve food for menus 96 Unit of competency
S6343 SITHCCC002A Present food 6 Unit of competency
WB937 SITHCCC003B Receive and store kitchen supplies 10 Unit of competency
S6353 SITHCCC012A Select, prepare and cook meat 40 Unit of competency
S6351 SITHCCC010A Select, prepare and cook poultry 32 Unit of competency
S6352 SITHCCC011A Select, prepare and cook seafood 32 Unit of competency
S6346 SITHCCC005A Use basic methods of cookery 44 Unit of competency
S6493 SITXCOM002A Work in a socially diverse environment 10 Unit of competency
S6492 SITXCOM001A Work with colleagues and customers 15 Unit of competency
2. Elective Units

5 elective units to be completed

State Code National Code Title Hours Type
C9253 HLTFA301B Apply first aid 20 Unit of competency
S6381 SITHCCC040A Design menus to meet market needs 30 Unit of competency
S6523 SITXFIN004A Manage finances within a budget 30 Unit of competency
S6533 SITXHRM002A Recruit, select and induct staff 60 Unit of competency
WB941 SITHCCC023B Select, prepare and serve specialised food items 60 Unit of competency
Replaces
State Code National Code Title Type
E262 THH41302 Certificate IV in Hospitality (Commercial Cookery) Qualification
Replaced By
State Code National Code Title Type
J445 SIT40412 Certificate IV in Commercial Cookery Qualification
No information
Entry Requirements

Not applicable.

Traineeships and Apprenticeships
No information