Certificate IV in Commercial Cookery

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.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.

Entry Requirements

Academic Entry Requirements

  • Completion of Year 12 or high school or equivalent in applicant’s home country (*Subject to the country Assessment Level).
  • International Students must be over 18 years of age before commencing studies.

There are no course specific entry requirements for this qualification.

English Language Requirements

  • International Students must have a good command of written and spoken English.
  • International students who do not have English as first language will need to show that they are capable of completing the course successfully by meeting at least one of the following entry requirements:
  • An IELTS score (Academic Module) of 5.5 with no individual band score less than 5.0, or
  • Certificate IV or Higher of AQF qualification or
  • PTE, with the minimum of overall 43 score (at least 36 score in each module)
  • Students with 5.0 bands will be considered if they have completed ELICOS program for minimum of 10 weeks
  • NYC in house Oxford Placement Test for onshore applicants from Level 1 & 2 countries only, to be conducted under supervision of NYC Staff.

Note: All applicants from Level 3 countries must sit IELTS or PTE and obtain the required score before they can be enrolled into this course.

Study Pathway and Career Opportunities

Once students have completed the SIT40516 Certificate IV in Commercial Cookery, they will be able to seek employment as a chef or chef de partie or undertake further studies.


  • Observation of the learner performing / demonstrating practical tasks
  • Written and oral questions
  • Written reports and/or completion of workplace documents
  • Project
  • Practical Simulations

Course Structure

BSBSUS401Implement and monitor environmentally sustainable work practicesC
SITHKOP002Plan and cost basic menusC
SITHKOP004Develop menus for special dietary requirementsC
SITXHRM001Coach others in job skillsC
SITXFIN003Lead and manage peopleC
SITXHRM003Manage finances within a budgetC
SITXMGT001Monitor work operationsC
SITXWHS003Implement and monitor work health and safety practicesC
BSBDIV501Manage diversity in the workplaceC
SITXCOM005Manage ConflictC
SITXFSA001Use hygienic practices for food safetyC
SITHCCC001Use food preparation equipmentC
SITHCCC005Prepare dishes using basic methods of cookeryC
SITHCCC019Produce cakes, pastries and breadsC
SITHPAT006Produce dessertsC
SITXFSA002Participate in safe food handling practicesC
SITXINV002Maintain the quality of perishable itemsC
SITHCCC006Prepare appetisers and saladsC
SITHCCC007Prepare stocks, sauces and soupsC
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishesC
SITHCCC012Prepare poultry dishesC
SITHCCC013Prepare seafood dishesC
SITHCCC018Prepare food to meet special dietary requiremenmtsC
SITHCCC014Prepare meat dishesC
SITHCCC020Work effectively as a cookC
SITHKOP005Coordinate cooking operationsC
SITXHRM002Roster staffE
SITXCCS006Provide service to customersE
SITXCCS007Enhance customer service experiencesE
BSBITU202Create and use spreadsheetsE
BSBITU306Design and produce business documentsE
BSBCMM401Make a presentationE
BSBADM502Manage MeetingsE

Recognition of Prior Learning:

RPL is the assessment process for recognizing competencies gained through previous learning, work and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact NYC prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.

*The Resource Fee ensures students receive printed notes, access to wifi for the duration of their course, uniform and a 5 piece knife set.

Course Code: SIT40516
CRICOS Course Code: 094090D
Course Duration: 60 weeks
Tuition Fees AUD$13,500
Enrolment Fees AUD$200.00
Resources Fees AUD$800.00*

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