If you are an experienced industry professional, have the stamina and enjoy the fast pace of working in a kitchen, then this course is suitable for you. This course is designed to equip you to manage your own professional kitchen. You can learn so much from this qualification, the inspiration you get is brilliant, and it can help in moving forward your career.

You will learn preparing, cooking and presenting dishes within your speciality. Managing and training staff, helping and planning to develop new dishes and menus. Ensuring high standards of food hygiene and health and safety rules and regulations.

  • Level 9, 120 Spencer Street, Melbourne VIC 3000
  • The training kitchen location is at 47-51 Boundary Road, North Melbourne VIC 3051
  • 78 weeks full time study including work placement and term breaks
  • Minimum 18 years of age
  • Completion of Year 11 or equivalent
  • English level of at least IELTS 5.5 or equivalent
  • Applicants with no formal qualification and who are commencing within or have experience within the relevant industry may also be considered for entry into the course
  • Every Month


To be awarded this qualification, competency must be achieved with total of Thirty-three (33) units, consisting of 26 Core Units and 7 Elective Units

There are no pre-requisite units for this qualification. Elective units have been selected by the College in consultation with industry experts.

  • Unit Code
  • Unit Title
  • BSBDIV501
  • Manage diversity in the workplace
  • BSBSUS401
  • Implement and monitor environmentally sustainable work practices
  • SITHCCC001
  • Use food preparation equipment*
  • SITHCCC005
  • Prepare dishes using basic methods of cookery*
  • SITHCCC006
  • Prepare appetisers and salads*
  • SITHCCC007
  • Prepare stocks, sauces and soups*
  • SITHCCC008
  • Prepare vegetable, fruit, egg and farinaceous dishes*
  • SITHCCC012
  • Prepare poultry dishes*
  • SITHCCC013
  • Prepare seafood dishes*
  • SITHCCC014
  • Prepare meat dishes*
  • SITHCCC018
  • Prepare food to meet special dietary requirements*
  • SITHCCC019
  • Produce cakes, pastries and breads*
  • SITHCCC020
  • Work effectively as a cook*^
  • SITHKOP001
  • Clean kitchen premises and equipment*
  • SITHKOP002
  • Plan and cost basic menus
  • SITHKOP004
  • Develop menus for special dietary requirements
  • SITHKOP005
  • Coordinate cooking operations*^
  • SITHPAT006
  • Produce desserts*
  • SITXCOM005
  • Manage conflict
  • SITXFIN003
  • Manage finances within a budget
  • Unit Code
  • Unit Title
  • SITXFSA002
  • Participate in safe food handling practices
  • SITXHRM001
  • Coach others in job skills
  • SITXHRM003
  • Lead and manage people
  • SITXINV002
  • Maintain the quality of perishable items*
  • SITXMGT001
  • Monitor work operations
  • SITXWHS003
  • Implement and monitor work health and safety practices
  • Unit Code
  • Unit Title
  • SITHCCC015
  • Produce and serve food for buffets*
  • SITHCCC003
  • Prepare and present sandwiches*
  • SITXINV001
  • Receive and store stock
  • BSBWOR203
  • Work effectively with others
  • SITXWHS001
  • Participate in safe work practices
  • SITXHRM002
  • Roster staff
  • HLTAID003
  • Provide first aid

*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety

^ will be assessed including during work placement

Training Product Status: Current

Training Product Release Date:3 March 2016

Nationally Recognised Training

Modes of Delivery

Face to Face Training
Classroom based
face-to-face training
Practical Training in Commercial Kitchen
Practical training in commercial training kitchen
Work Placement Training
Work placement training
(240 hours of compulsory work placement)

Note: Students are expected to conduct out-of-class self-learning and assessment activities whose total number of hours may vary among students.

Work placement providers and industry partners

Assessment Methods

  • Written tests
  • projects
  • log book / third party report
  • observations

There is compulsory work placement for 240 hours for on the job practice and partial assessment for the following units:

SITHCCC020 Work effectively as a cook

SITHKOP005 Coordinate cooking operations

(Placement will be provided by the college)


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

Possible job title includes


Chef de partie


After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management


Tuition Fee = $19,000

Material & Service Fee = $1,000

Knife Kits Fee=$300

Uniform Fee=$200

Certificate IV in Commercial Cookery Career Outcomes