Commercial
Cookery

SIT40516 Certificate IV in Commercial Cookery

 (CRICOS Course Code 095906E)

If you have a passion for food and learning then study this course which will prepare you for an exciting career such as a head chef or sous chef in a growing demand-driven hospitality establishment anywhere in the world. Learn to develop exciting menus, create international cuisines, manage people and learn business operations which will all equip you in finding that fulfilling career opportunity.

Entry Requirements

International students wishing to study this qualification at SBTA
must demonstrate the following requirements:
• Must be minimum of 18 years of age;
• Have satisfactorily completed Australian Year 12 or overseas
equivalent school qualifications;
• Minimum score of upper intermediate level of English such as:
IELTS 5.5, or equivalent or an English proficiency of upper
intermediate level or above from any NEAS accredited ELICOS
provider.

Work placement information

Students who are completing this course MUST undertake mandatory work placement of minimum of 60 complete food service periods (shifts) in hospitality and catering organisations which could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types you will be required to prepare may be classical, contemporary or ethnic and service may be formal or informal.  The 60 hours of work placement are made up as follows:

  • demonstrate that you can safely and hygienically prepare, cook and present menu items for a minimum of 48 complete service periods that cover breakfast, lunch and dinner and special functions when completing the unit SITHCCC020 Work effectively as a cook.

 

  • demonstrate that you can supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve (12) complete service periods (shifts) which includes the development of kitchen workflow schedules, mise en place lists, food preparation lists and calculate and order foods supplies when studying the unit SITHKOP005 Coordinate cooking operations.

 

Course Content

The qualification requires the completion of 33 units of competency which includes 26 core and 7 electives.

Core units

  • BSBTWK501 Lead diversity and inclusion
  • BSBSUS411 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 bread
  • 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
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices

Elective Units

  • BSBITU212 Create and use spreadsheets
  • SITXWHS001 Participate in safe work practices
  • BSBSUS211 Participate in sustainable work practices
  • BSBTWK201 Work effectively with others
  • SITHKOP001 Clean kitchen premises and equipment
  • SITXHRM002 Roster staff
  • BSBCMM211 Apply communication skills 

Course duration

90 weeks which is made up of 47 contact weeks, 18 weeks of work placement plus 25 weeks of holiday breaks

Career opportunities

  • Sous Chef
  • Breakfast Chef
  • Chef de Partie
  • Commis Chef
  • Demi Chef

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SIT50416 Diploma of Hospitality Management

(CRICOS Course Code 090982M )

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with specialised managerial skills and sound knowledge of industry to coordinate hospitality operations. At this role, you will operate independently, have responsibility for others and make a range of operational business decisions.    Gain a role in any hospitality industry sector as a departmental or small business manager in establishments such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Course duration

104 weeks which is made up of 60 contact weeks, 20 Weeks of work placement  plus 24 weeks of holiday breaks

Course Content

The qualification requires the completion of 28 units which includes 13 core plus 15 electives.

Core Units

  • BSBTWK501 Lead diversity and inclusion
  • BSBOPS502 Manage business operational plan
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITXMGT002 Establish and conduct business relationships
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXCCS007 Enhance customer service experiences 
  • SITXCCS008 Develop and manage quality customer service practices

Elective units

  • SITXFSA001 Use hygienic practices for food safety
  • SITHCCC020 Work effectively as a cook
  • 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
  • SITXFSA002 Participate in safe food handling practices
  • SITHKOP004 Develop menus for special dietary requirements

Interested in our courses?

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SIT60316 Advanced Diploma of Hospitality Management

(CRICOS Course Code 091140A)

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. At this role, you would operate with significant autonomy and are responsible for making strategic business management decisions.  Gain a role in any hospitality industry sector including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Course duration

156 weeks which is made up of 100 contact weeks, 20 weeks of work placement plus 36 weeks of holiday breaks

Course Content

The qualification requires the completion of 33 units which includes 16 core plus 17 electives.

Core units

  • BSBTWK501 Lead diversity and inclusion 
  • BSBFIN601 Manage organisational finances
  • BSBOPS502 Manage business operational plan
  • BSBOPS601 Develop and implement business plans
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system

Elective units

  • SITXWHS003 Implement and monitor work health and safety practices
  • SITXFSA001 Use hygienic practices for food safety
  • SITHCCC020 Work effectively as a cook
  • 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
  • SITXFSA002 Participate in safe food handling practices
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT006 Produce desserts
  • SITHKOP002 Plan and cost basic menus
  • SITHCCC019 Produce cakes, pastries and bread
  • SITXCCS007 Enhance customer service experiences

Course location

Level 2 & Level 6 401 Sussex Street, Sydney NSW 2000

81 Foveaux St
Surry Hills NSW 2010

Study Mode

Minimum of 20 hours per week

Third Parties (Education Agents)

SBTA has a range of written agreements with education agents who provide only recruitment services on its behalf. Please note that all training, assessment, support services, issuing of AQF certification and any other support services are provided by SBTA.

All courses are subject to change without notice and courses are offered subject to availability.

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