SIT40516 – Certificate IV in Commercial Cookery (CRICOS Course Code: 092048M)

Qualification Description

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.

Course Fee

Application FeeMaterial FeeTuition Fee
$250$1450For overseas students:$17350
For domestic students: $10000
Easy, affordable and flexible payment options are available.

Information on safety in commercial kitchen

Information on safety in commercial kitchen:

Training in the commercial kitchen involves dealing with fire, knives, kitchen utensils and slippery floor. To be compliant with WHS requirements and to ensure safety, students must:

* read and follow WHS instructions

* wear proper slip resistant safety boots

* wear uniform and apron

* be aware of hazards to prevent slips, trips and falls

* be aware of fire-safety information to prevent kitchen fires

* be aware of safety information to prevent cuts, burns, and lacerations

* be aware of safety information to prevent food preparation area accidents

* be aware of safety information to prevent lifting accidents

Cultural considerations

As part of practical classes, students will experience cooking

* meat (including beef, pork, poultry, lamb, seafood, etc.)

* halal and non-halal food

* dairy products

* vegetables

Students are advised to understand and take into consideration these requirements of training and assessment before making informed decision during enrollment.

Cultural considerations

As part of practical classes, students will experience cooking • meat (including beef, pork, poultry, lamb, seafood, etc.)

• halal and non-halal food

• dairy products

• vegetables

Students are advised to understand and take into consideration these requirements of training and assessment before making informed decision during enrolment.


English Language Requirement (for international students only):

English Test: International students must comply with the English (IELTS) requirement of 5.5 or equivalent
Other recognized English Language tests:
TOEFL: 525 – PTE Academic Test Score: 43 – 50, and equivalent.

ATCWA will provide the required assistance to all students as per the Standards for RTOs 2015. The support will include:
* Identifying particular requirements (such as literacy, numeracy, English language or physical capabilities) learners would need to complete each course, and Developing strategies to make support available where gaps are identified. This may include providing: Language, Literacy & Numeracy (LLN) support and Additional tutorials
* Other mechanisms, such as assistance in using computing technology for completion of assessments.

ATC Placement Test:

As per Department of Home Affairs requirements, ATC may assess the English proficiency with ATC placement Test.
LLN Supports:
All enrolled clients will be interviewed to ensure entry requirements are satisfied prior of acceptance into above course. As part of enrolment process, all clients are required to sit for a LLN test (Language, Literacy and Numeracy Test) to ensure that the client has sufficient LLN capabilities to complete the course.
For the clients with LLN difficulties will be provided additional learning supports by appropriate staff member in ATCWA. The LLN support will be based on client’s individual special needs and availability.
We accept under 18 students:
ATC has appropriate policy procedures, accommodation arrangements and support program for under 18 students.


Unit CodeUnit NameCore / Elective
BSBDIV501Manage diversity in the workplaceCore
BSBSUS401Implement and monitor environmentally sustainable work practicesCore
SITHCCC001Use food preparation equipmentCore
SITHCCC005Prepare dishes using basic methods of cookeryCore
SITHCCC006Prepare appetizers and saladsCore
SITHCCC007Prepare stocks, sauces and soupsCore
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesCore
SITHCCC012Prepare poultry dishesCore
SITHCCC013Prepare seafood dishesCore
SITHCCC014Prepare meat dishesCore
SITHCCC018Prepare food to meet special dietary requirementsCore
SITHCCC019Produce cakes, pastries and breadsCore
SITHCCC020Work effectively as a cookCore
SITHKOP002Plan and cost basic menusCore
SITHKOP004Develop menus for special dietary requirementsCore
SITHKOP005Coordinate cooking operationsCore
SITHPAT006Produce dessertsCore
SITXCOM005Manage conflictCore
SITXFIN003Manage finances within a budgetCore
SITXFSA001*Use hygienic practices for food safetyCore
SITXFSA002Participate in safe food handling practicesCore
SITXHRM001Coach others in job skillsCore
SITXHRM003Lead and manage peopleCore
SITXINV002Maintain the quality of perishable itemsCore
SITXMGT001Monitor work operationsCore
SITXWHS003Implement and monitor work health and safety practicesCore
SITHCCC017Handle and serve cheeseElective
SITHCCC003Prepare and present sandwichesElective
SITXWHS001Participate in safe work practicesElective
BSBWOR203Work effectively with othersElective
SITHKOP001Clean kitchen premises and equipmentElective
SITXWHS002Identify hazards, assess and control safety risksElective
SITHIND002Source and use information on the hospitality industryElective

Intake Date , Duration & Study Mode

Intake dates

Dates 2019: 15-APR-2019, 15-Jul-2019, 14-OCT-2019


The course comprises of 78 tuition weeks, including up to 18 weeks’ holidays. Students have twenty (20) face to face teaching hours per week. This course comprises of.

Duration of Course:78 weeks
Face to Face Class Training:60 weeks
School Holidays:18 weeks
Training hours per week:20 Hours per week
Self-paced study hours:5 Hours per week

Study Mode

The delivery method for this course:

• Face-to-face classroom-based learning

Training and Assessment includes:

✓ Theory, lecture, assignments and various modes of assessment

✓ Practical training and assessment at commercial training kitchen

✓ Self-paced (outside class hours)

Self-paced study (outside class hours) includes reading learner guides, research of subject learning material, completing learner guide activities, online quizzes, recipe research and assessment tasks / activities.

Learning Management System

Students must attend class regularly as the course is delivered face-to-face in classroom. Australian Technical College Western Australia (Australian Technical College) strictly monitors the attendance and course progress. As part of training, learning materials are provided through online medium of DIDASKO. Online learning will not exceed one-third of the course.


Theory classes delivered at:
* 8 Francis Street, PERTH WA 6000
Practical classes delivered at:
* Australian Technical College Kitchen Unit 2, 2324 Albany Hwy, GOSNELLS WA 6110
Australian Technical College commercial kitchens are huge and spacious. Training at the commercial kitchen helps to develop and improve the cooking skills, management and customer service skills in a real work environment.

Uniform and kitchen tool:

Students must buy uniform and kitchen tools. These items are required before they start practical classes in the kitchen. Australian Technical College will provide references and information on where and how to buy these items. Students can also buy on their own. The cost of uniform and kitchen tools are not included in admission fee, material fee and tuition fee.

Work-based training:

A part of this course includes unpaid 100 hours work-based training facilitated by Australian Technical College. Australian Technical College trainer/assessor will visit the workplace to approve the venue and the nature of the work to ensure it is compliant with the training package and WHS requirements. Australian Technical College training/assessor is responsible for the workplace experience and assessment. Support is provided to the student which includes providing clear informaon and logbook for recording the details of the external employment acvies. Any queries or concerns regarding the work-based training must be discussed with the trainer. You may also discuss your concerns with the Director of Studies (DOS) on +61 8 6377 8270 or

Work-based training is conducted off-campus with our business partners listed below. Please note that the list of our partners for work-based training may vary from me to me based on availability and expiry of contract.

Fraser’s Restaurant & Kings Park Funcon Centre
Phone: +61 8 9481 7100
Address: Fraser Ave, Kings Park West Perth WA 6005
The Kauphy place
Phone: 0434 111 139
Address: 4/139-141 High Road, Willeon WA 6155
Sunsets Restaurant
Phone: 08 9528 1910
Address: Shop 1 & 2 The Boardwalk, 1 Railway Tce, Rockingham WA 6168
Kailis Hospitality Group
Phone: 08 9335 7755
Address: Fremantle Fishing Boat Harbour,
46 Mews Road, Fremantle WA 6160

Transfer student requirements

A student transferring from other education provider must have completed first six months of their principal course of study before transferring to Australian Technical College. The student must provide the relevant documents as per Australian Technical College’S Transfer Students – Documents Checklist along with Application Form. They must also read and sign the Information Provided to Students Before Enrollment – Checklist.
If the transferring overseas student already has a student visa and want to change their main course of study to a lower Australian Qualification Framework (AQF) level.

Please refer to Department of Home Affairs web site regarding changing courses:

Please refer to ESOS student fact sheet to know the responsibilities of an international student: – Final clean copy.pdf

Please refer to our web site for more information on transfer students requirements:

Credit Transfer and Recognition of Prior Learning (RPL)

Nationally Recognized Training qualifications and statements of attainment issued by other Registered Training Organisations (RTOs) are recognized at Australian Technical College. Student may apply for Credit Transfer or RPL before enrollment. To get credit, students must submit all documentary evidences along with their application.

Simulation Environment & Assessments

Simulation Environment
Australian Technical College’s learning program includes Simulation which involves the student to complete or deal with a task, activity or problem in an off-the-job situation that replicates the workplace context. Both the practice and assessment tasks create an environment that requires the student to use both generic skills (decision making/problem solving) and technical skills relevant to each unit.
As part of the course assessment requirements students may be required to serve breakfast, lunch and dinner to paying guests during weekdays and weekends. Sometimes students may be assessed at events and dinners that are likely to be in evenings or weekend nights to fulfil their course requirement.
Students must demonstrate competency in each assessment item. In general, the following assessment items apply for this course.
* Projects
* Practical Demonstrations
* Knowledge Based Tests
* Case Studies
* Portfolios
* Check points
* Quiz

Award Requirements & Study Pathway and Career Opportunities

Award Requirements

Learners may complete individual units of competency and receive a statement of attainment for that unit. To be eligible for Certificate IV in Commercial Cookery, students should complete all the units after completing SIT30816 – Certificate III in Commercial Cookery.

Study Pathway and Career Opportunities

On completion of SIT40516 – Certificate IV in Commercial Cookery, students may pursue SIT50416 – Diploma of Hospitality Management.
This qualification on suits for employment in the following job roles:

  • Chef
  • Chef de par e