Certificate IV in Commercial Cookery

Wakefield International College (WIC)
Course Code:
Qualification Level:
Course Area:
Food, Hospitality and Personal Services
Study Mode:
Part Time,Full Time
South Australia (Adelaide South)
Course Fee:
$14,000 - $17,000 Per Semester
Delivery Mode:
On Campus,Online Delivery,Blended Delivery

Course Overview

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 these sectors http://www.myskills.gov.au/courses/details?Code=SIT40516 

NOTE: all units marked with a “*” indicate SITXFSA001 Use Hygienic Practices for food safety is a pre-requisite unit and all units with a * cannot commence prior to a competent outcome for this unit of competency SITXFSA001 Use Hygienic Practices for Food Safety is achieved

Entry Requirement

Admission Requirements
Academic Entry Requirements Year 12 or equivalent
Minimum Age to Apply 18+ Years
Language Requirement
IELTS Score (Minimum) 5.5 or Higher


Subject Name Subject Type Fees
Use Hygienic Practices for Food Safety is achieved Core
Participate in safe food handling practices Core
Implement and monitor work health and safety practices Core
Implement and monitor environmentally sustainable work practices Core
Plan and cost basic menus Core
Develop menus for special dietary requirements Core
Prepare food to meet special dietary requirements Core
Work effectively as a coodk Core
Monitor word operations Core
Manage diversity in the workplace Core
Use food preparation equipment Core
Prepare appetisers and salads Core
Prepare stocks, sauces and soups Core
Prepare vegetable, fruit, egg and farinaceous dishes Core
Prepare dishes using basic methods of cookery Core
Prepare seafood dishes Core
Prepare meat dishes Core
Prepare poultry dishes Core
Maintain the quality of perishable items Core
Produce cakes, pastries and breads Core
Produce desserts Core
Coordinate cooking operations Core
Coach others in job skills Core
Lead and manage people Core
Manage Conflict Core
Manage finances within a budget Core
Participate in safe work practices Elective
Participate in environmentally sustainable work practices Elective
Work effectively with others Elective
Clean kitchen premises and equipment Elective
Source and use information on the hospitality industry Elective
Prepare and present sandwiches Elective
Prepare and monitor budgets Elective

Career Opportunities

Possible career opportunities relevant to this qualification include:
  • Chef
  • Chef de partie
  • Sous Chef
  • Commis Chef
  • Demi Chef

Internship or Work Placement

All students undertaking this course are required to undertake work placement as part of this course. Work placement provides the student with the opportunity to put into practice the skills and knowledge learned in the classroom. Before undertaking work placement all students may be required to undertake National Police check depending upon the organisation's requirements where they are undertaking the work placement. Additional information on work placement and work placement requirements are outlined at student orientation and can also be found in the student handbook which available on our website http://wic.sa.edu.au/wp-content/uploads/2020/06/WIC-STUDENT-HANDBOOK.pdf

For all Hospitality Courses up to 48 shifts required to take place as part of a work placement program with our commercial cookery consortium of restaurants arranged by our hosts for the following qualification.

SIT40516 Certificate IV in Commercial Cookery


Accreditation Name Accreditation Type Period Start Period End
Commonwealth Register of Institutions and Courses for Overseas Students Recognised by Recognition body 14/04/2021
Australian Skills Quality Authority - ASQA Recognised by Recognition body 14/04/2021

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