This information is for domestic students. If you are international, click here
This information is for domestic students. If you are international, click here

Certificate IV in Commercial Cookery (Apprenticeship)

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SIT40516 - DC01

Certificate IV in Commercial Cookery (Apprenticeship)

Turn your love of food into a career with a Certificate IV in Commercial Cookery Apprenticeship in Melbourne.

Job prospects

+ Chef

+ Chef De Partie


+ Duration: 65 weeks

+ Work placement: 200 hrs

Local students Yes

International students No

Is this funded?

Yes - Government funding is available to eligible students. Click here to see if you qualify.

How can I study?

This qualification is delivered as an Apprenticeship. It is also available as classroom delivery.

The nationally recognised Certificate IV in Commercial Cookery is designed for qualified chefs to the next step in their career, all while working on-the-job. The skills gained in this course can help secure a team leader role in a commercial kitchen. As an apprentice, you will learn how to work independently in the kitchen, or with limited supervision.

This qualification can lead to work as a Chef, Chef de Partie, Kitchen Manager and more. The qualification is transferable across many hospitality contexts, including cafes, restaurants, hotels, pubs, and events venues.


  • National Code: SIT40516

  • Units: 26 core & 7 elective units

  • Location: Employer site. (Some theory classes may be required at 9/250 Collins Street, Melbourne, VIC, 3000 & some practical classes at 28-30 Fanning Street Southbank VIC 3006 & 112 Peel St, North Melbourne VIC 3051)

  • Delivery Mode: Classroom, Apprenticeship, Workplace, Self-paced

  • Assessment: Methods for assessment include written, practical/observation & demonstration

  • Duration: 36 months

  • Prior experience: RPL & Credit Transfer are available

You could become a…

  • Cook

  • Commis Chef

  • Kitchen Manager

  • Chef De Partie

  • Business Owner

Government Funded: From $250* (special offer)

Apprenticeship: From $50^

Full Fee: $14,500


Enrolment fees include additional resources required for the course and student ID charges.  For additional service fees, such as re-assessment fees, please refer to the Domestic Student Handbook.

This course is delivered with Victorian and Commonwealth government funding, to eligible candidates.
* Eligibility criteria applies. 
^Eligibility criteria apply. Trainees may be eligible for State and/or Federal Funding

Included in materials fee

  • 1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)

  • 1 X Checked Chef trouser

  • 1 X White flat top hat (with MCIE Logo)

  • 1 X White neckerchief

  • 1 X Bib style white apron

  • 1X Half-length white apron

  • 1 X Safety boots / clogs / sturdy slip resistant shoes

  • Cooks Knife 22 cms

  • Bread Knife 26 cms

  • Boning knife 15 cms

  • Paring Knife 9 cms

  • Turning Knife 6 cms

  • Palette knife 20 cms

  • Filleting knife

  • Sharpening steel 25 cms

  • Wooden spoon 30 cms

  • Rubber Spatula / Scraper

  • Whisk stainless steel 30 cms

  • Tongs stainless steel 23 cms

  • Poultry Scissors

  • Set of star nozzles

  • Pocket thermometer

  • Serving spoon perforated 30 cms

  • Pastry brush 2.5 cms

  • Peeler

  • Bowl Scraper

  • Tea Towel – 2 numbers

  • Piping bag 50 cms

  • Knife carry case 18 pockets

There are no formal pre-requisites for this course.

You are required to be employed and to have signed a National Contract for an Apprenticeship with your employer to undertake an Apprenticeship program. Before enrolment, you are also required to undertake a pre-training review process to determine your suitability for this course.

Recognition of Prior Learning (RPL) and Credit Transfer (CT) are available. Fees apply. Please see our website for more information on fees and terms and conditions.

Core Units

SITXFSA001 Use hygienic practices for food safety

SITXINV002 Maintain the quality of perishable items

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

SITHKOP002 Plan and cost basic menus

SITHCCC014 Prepare meat dishes

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC018 Prepare food to meet special dietary requirements

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITHCCC020 Work effectively as a cook

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

BSBSUS401  Implement and monitor environmentally sustainable work practices

SITXWHS003 Implement and monitor work health and safety practices

BSBDIV501 Manage diversity in the workplace

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITHKOP004 Develop menus for special dietary requirements

SITHKOP005 Coordinate cooking operations

Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.

Elective Units

SITXINV001 Recieve and Store Stock

HLTAID003 Provide first aid

SITHIND002 Source and use information on hospitality industry

SITXCOM002 Show social and cultural sensitivity

SITXFSA004 Develop and implement a food safety program

SITXHRM002 Roster staff

SITXFIN004 Prepare and monitor budgets

Nationally Recognised Training

This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.

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