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SIT40516 Certificate IV in Commercial cookery

Culinary Solutions Australia / Hospitality Assessments / SIT40516 Certificate IV in Commercial cookery

SIT40516 Certificate IV in Commercial cookery

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 as a commercial cook in organisations such as restaurants, hotels clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
• Chef
Chef de partie

Subjects in this qualification 


BSBDIV501 Manage diversity in the workplace

BSBSUS301 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 *

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

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

SITXINV202 Maintain the quality of perishable items *

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices


*Prerequisite is SITXFSA001 Use hygienic practices for food safety

Elective Subjects

Plus, a minimum of 6 elective subjects are required to gain the certificate.

These 6 elective subjects can be chosen from the following units of competency

SITHCCC003 Prepare and present sandwiches*

SITHCCC017 Handle and serve cheese*

SITHCCC015 Produce and serve food for buffets*

SITHCCC021 Produce specialised food items*

SITHCCC002 Prepare and present simple dishes*

SITXINV001 Receive and store stock

SITXINV003 Purchase goods

SITXINV004 Control stock
SITXHRM002 Roster staff

*Prerequisite is SITXFSA001 Use hygienic practices for food safety

Please note more than 6 elective units can be chosen but each extra elective may incur an extra cost to the candidate.

Important Information

Any other elective unit the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.


This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.


Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.


Please contact Culinary Solutions Australia for more information to discuss your individual requirements.


Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.

Assesment Candidate Kit

To apply for this qualification please download and complete the Enrolment Form below and return to:

Culinary Solutions Australia

Unit 2/3 Austral Place


Victoria 3803

Or email to

SIT40516 Certificate IV Commercial cookery – Enrolment Form