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Course Type:
Accredited Course
Study Mode:
Online, Workplace
12 months
Starting Date:
Bairnsdale, Leongatha, Morwell

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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.


No class attendance is required, students will be required to work self paced with all online content and assessments with the addition of facilitation via trainer.

Qualifications and Recognition

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

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.
  • For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, TAFE Gippsland will conduct a Pre-Training Review of current competencies (including literacy and numeracy skills) prior to commencement in training.
  • The Pre-Training Review will:
    • identify any competencies previously acquired (Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or Credit Transfer);
      ascertain the most appropriate qualification for that Learner to enrol in, including consideration of the likely job outcomes from the development of new competencies and skills; and
      ascertain that the proposed learning strategies and materials are appropriate for that individual.
      When the Pre-Training Review identifies that a Learner may not have the Foundation skills required, the Learner will be referred to an Australian Core Skills Framework (ACSF) specialist for an assessment against ACSF core skills of learning, reading, writing, oral communication and numeracy.

    When a gap exists between the Learner’s assessed ACSF level and the ACSF levels required within the vocational qualification (whether in any one, or a combination, of ACSF-assessed skills), TAFE Gippsland will recommend appropriate strategies for the Learner.

Recommended entry requirements

  • Learners should have gained a minimum of 3 years industry experience at an operational level.


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
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBDIV501 Manage diversity in the workplace
SITHKOP004 Develop Menus for Special Dietary Requirements  
SITKOP005 Coordinate Cooking Operations  
SITXHRM003 Lead and manage people
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety 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, eggs 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
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITHCCC011 Use cookery skills effectively
BSBCMM201 Communicate in the workplace
BSBSUS201 Participate in environmentally sustainable work practices
SITHKOP001 Clean kitchen premises and equipment
BSBWOR203 Work effectively with others
SITHCCC002 Prepare and present simple dishes
SITHCCC021 Prepare specialised food items


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