Course Type:
Accredited Course; Apprenticeship
Study Mode:
Online, Workplace
11 months
Starting Date:
Ongoing enrolments

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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.


Online facilitated zoom sessions every Monday, 9.00am-12.00pm
No campus attendance required

Qualifications and Recognition

Upon successful completion of this course students will be eligible to receive the Certificate IV in Commercial Cookery (Apprenticeship).

Career Opportunities

  • Chef de Partie
  • Commis Chef
  • Demi Chef
  • Second (Sous) Chef

Opportunities for Further Study

  • SIT50416 Diploma of Hospitality (Not on Offer at TAFE Gippsland)
  • SIT60316 Advanced Diploma of Hospitality Management (Not on Offer at TAFE Gippsland)

Further Information

Course and Entry Requirements

Entry Requirements

Mandatory entry requirements

Learners Must have successfully completed SIT30816 Certificate III in Commercial Cookery. This may have been completed under a structured apprenticeship, or as a non apprentice. The units completed under SIT30816 Certificate III Commercial cookery will be used as a Credit Transfer for the SIT40516 Certificate IV in Commercial Cookery. Learners must be able to produce their certificate and statement of results on enrolment.

Learners must be employed in industry and registered as an apprentice for SIT40516 Certificate IV Commercial Cookery.

Recommended entry requirements

Learners should have gained a minimum of 3 years industry experience at an operational level whilst completing their apprenticeship. It is recommended that learners from a non apprenticeship stream should have gained 3 years industry experience on completion of SIT30816 Certificate III Commercial Cookery.

Limitations to entry

Working in the hospitality industry can include being on your feet for up to 8 hours per day. The industry often requires work being completed in a fast paced and sometimes stressful environment. Working hours may include working a variety of shifts structured over breakfast, lunch and dinner, including weekends and public holidays. learners should consider there physical condition, mental health and family/work life balance before applying for this course.


Not Applicable

Online requirement

A reliable internet connection


Course Cost

VET Student Loans

Not Applicable for this course

Help with Fees

Specialist Course Information

Specialist Course Information



Not Applicable

Pathway to Industry Licence

Not Applicable

Material and Equipment supplied by students

Not Applicable

Student Services

Support is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.

Recognition of Prior Learning

Many TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Course Structure

Course Modules

Course units
SITHCCC021 Prepare specialised food items
SITHCCC002 Prepare and present simple dishes
SITHKOP001 Clean kitchen premises and equipment
BSBSUS201 Participate in environmentally sustainable work practices
BSBCMM201 Communicate in the workplace
SITHCCC011 Use cookery skills effectively
SITXINV002 Maintain the quality of perishable items
SITXHRM001 Coach others in job skills
SITXFSA002 Participate in safe food handling practices
SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts
SITHKOP002 Plan and cost basic menus
SITHCCC020 Work effectively as a cook
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare seafood dishes
SITHCCC012 Prepare poultry dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC001 Use food preparation equipment
SITXWHS003 Implement and monitor work health and safety practices
SITXMGT001 Monitor work operations
SITXFIN003 Manage finances within a budget
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
SITXMGT002 Establish and conduct business relationships
BSBDIV501 Manage diversity in the workplace
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
BSBSUS401 Implement and monitor environmentally sustainable work practices


Didasko Learning Online is used for the delivery of theory and assessment tasks.