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 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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Core Units


BSBDIV501 Manage diversity in the workplace

BSBSUS401 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

SITXINV002 Maintain the quality of perishable items 

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

Elective Units


BSBCMM201 Communicate in the workplace

TLIE1005 Carry out basic workplace calculations


Asian Cookery

SITHASC002 Prepare Asian appetisers and snacks 

SITHASC003 Prepare Asian stocks and soups 

SITHASC004 Prepare Asian sauces, dips and accompaniments 

SITHASC005 Prepare Asian salads 

SITHASC006 Prepare Asian rice and noodles 

SITHASC007 Prepare curry pastes and powders 

SITHASC008 Prepare Asian cooked dishes 

SITHASC009 Prepare Asian desserts 

SITHASC010 Prepare Japanese cooked dishes 

SITHASC011 Prepare sashimi 

SITHASC012 Prepare sushi 

SITHASC013 Produce Japanese desserts 

SITHASC014 Prepare dim sum 

SITHASC015 Prepare Chinese roast meat and poultry dishes

SITHASC016 Prepare tandoori dishes 

SITHASC017 Prepare Indian breads 

SITHASC018 Prepare Indian sweetmeats 

SITHASC019 Prepare Indian pickles and chutneys 


Client and Customer Service

CHCAGE001 Facilitate the empowerment of older people

SITXCCS006 Provide service to customers

SITXCCS007 mEnhance customer service experiences


Commercial Cookery and Catering

SITHCCC004 Package prepared foodstuffs 

SITHCCC009 Produce cook-chill and cook-freeze foods 

SITHCCC010 Re-thermalise chilled and frozen foods 

SITHCCC015 Produce and serve food for buffets 

SITHCCC016 Produce pates and terrines 

SITHCCC017 Handle and serve cheese 

SITHCCC021 Prepare specialised food items 

SITHCCC022 Prepare portion-controlled meat cuts


Computer Operations and ICT Management

BSBITU202 Create and use spreadsheets

BSBITU301 Create and use databases

BSBITU306 Design and produce business documents



BSBFIA401 Prepare financial reports

SITXFIN002 Interpret financial information

First Aid

HLTAID003 Provide first aid

Food and Beverage 

SITHFAB002 Provide responsible service of alcohol

SITHFAB003 Operate a bar

SITHFAB005 Prepare and serve espresso coffee

SITHFAB007 Serve food and beverage

SITHFAB014 Provide table service of food and beverage


Food Safety

SITXFSA003 Transport and store food

SITXFSA004 Develop and implement a food safety program


Human Resource Management 

SITXHRM002 Roster staff

TAEASS301B Contribute to assessment

TAEDEL301A Provide work skill instruction

TAEDEL404A Mentor in the workplace


SITXINV001 Receive and store stock

SITXINV003 Purchase goods

SITXINV004 Control stock


Kitchen Operations 

SITHKOP003 Plan and display buffets

SITHKOP006 Plan catering for events or functions


SITHPAT002 Produce gateaux, torten and cakes

SITHPAT005 Produce petits fours

SITHPAT007 Prepare and model marzipan

SITHPAT008 Produce chocolate confectionery

SITHPAT009 Model sugar-based decorations

SITHPAT010 Design and produce sweet buffet showpieces

Work Health and Safety

SITXWHS002 Identify hazards, assess and control safety risks


Working in Industry

SITHIND002 Source and use information on the hospitality industry