(CRICOS Code: 092048M)

Other Courses Courses


  • The information provided on this page is only applicable to the ATCWA’s students who are currently studying in this qualification. This qualification will no longer delivered after the 30th of April 2023.
  • Students who seek to study in commercial cookery are encouraged to check on the details provided on the SIT50521 Certificate IV in Kitchen Management web page.

Course Duration:  

You will complete this course within 78 weeks which inclusive of;

  • 66 Weeks of delivery &
  • 12 weeks of Holidays/Term breaks
  • Graduates who possess SIT30816 Certificate III in Commercial Cookery will receive credits for the equivalent units that they have studied in the course. Accordingly, depending on the number of units that they will be eligible for receiving credits, the study period in SIT40516 Certificate IV in Commercial Cookery will be determined.

Weekly Delivery Schedule:

Units without practical components:

  • 2 Days: Face-to-Face in class and;
  • 5 hours of structured and supervised learning

Units with practical components:

  • Day 1: Face-to-Face in class and;
  • Day 2: In the training kitchen
  • 5 hours of structured and supervised learning

Delivery and Assessment Locations:

  • Main campus at 8 Francis Street, Perth, WA 6000
  • ATCWA Commercial Training Kitchen located at Unit 2, 2324 Albany Hwy, Gosnells, WA 6110
  • Work-Based Assessment: At a venue assigned for each learner to conduct assessment for the unit SITHCCC043* Work effectively as a cook

Resources to be Supplied by Students:

Students who enrolled in this qualification require to have self-supplied the following mandatory resources.

  • Kitchen tool kit
  • Chef uniform kit
  • Chef shoes with anti-slip soles

*** The costs of the above resources are not included in the enrolment fee, resource fee, or tuition fee.

Training & Assessment Strategy:

The training and assessment strategy of this qualification includes the following methods of delivery and assessment to suit your learning style and the requirements of each unit of competency.

  • Face to face discussions, learning activities and skills observations
  • Practical learning and skills observations taking place in the ATCWA training kitchen
  • Practical tasks, projects and assessments
  • Portfolio Evidence
  • Real work/life experience
  • Simulated work-based learning and assessment
  • Written assessments including projects and knowledge based questions
  • Structured and guided e-learning activities
  • Workplace based assessment for specific unit(s) of competency
  • Industry excursions and incursions
  • Other specific methods applicable to each unit of competency

 Units you will study:

  1. BSBDIV501 Manage diversity in the workplace
  2. BSBSUS401 Implement and monitor environmentally sustainable work practices
  3. SITHCCC001 Use food preparation equipment*
  4. SITHCCC005 Prepare dishes using basic methods of cookery*
  5. SITHCCC006 Prepare appetisers and salads*
  6. SITHCCC007 Prepare stocks, sauces and soups*
  7. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
  8. SITHCCC012 Prepare poultry dishes*
  9. SITHCCC013 Prepare seafood dishes*
  10. SITHCCC014 Prepare meat dishes*
  11. SITHCCC018 Prepare food to meet special dietary requirements
  12. SITHCCC019 Produce cakes, pastries and breads*
  13. SITHCCC020 Work effectively as a cook
  14. SITHKOP002 Plan and cost basic menus
  15. SITHKOP004 Develop menus for special dietary requirements*
  16. SITHKOP005 Coordinate cooking operations*
  17. SITHPAT006 Produce desserts*
  18. SITXCOM005 Manage conflict
  19. SITXFIN003 Manage finances within a budget
  20. SITXFSA001 Use hygienic practices for food safety
  21. SITXFSA002 Participate in safe food handling practices
  22. SITXHRM001 Coach others in job skills
  23. SITXHRM003 Lead and manage people
  24. SITXINV002 Maintain the quality of perishable items
  25. SITXMGT001 Monitor work operations
  26. SITXWHS003 Implement and monitor work health and safety practices
  27. SITXWHS002 Identify hazards, assess and control safety risks
  28. SITXWHS001 Participate in safe work practices
  29. BSBWOR203 Work effectively with others
  30. SITXCCS006 Provide service to customers
  31. SITXINV003 Purchase goods
  32. SITHKOP001 Clean kitchen premises and equipment
  33. SITHIND002 Source and use information on the hospitality industry

     * SITXFSA001 Use hygienic practices for food safety is a prerequisite unit for the units marked with an * asterisk.

Work-place Based Assessment:

The unit SITHCCC043 Work effectively as a cook requires you to demonstrate skills in a real workplace with access to all required facilities, equipment and documentation.  Thus, the assessments for this unit will be conducted in an actual hospitality establishment that ATCWA will assign to you.  

Fees Applicable:

Enrolment Fee: AUD 250 (Applicable only for new students)

Resource Fee: AUD $2,150

Tuition Fee: AUD $17,350

Intake Dates

No intakes as this qualification is superseded and is replaced with SIT40521 Certificate IV in Kitchen Management. If you wish to study in Commercial Cookery, please refer to the SIT40521 Certificate IV in Kitchen Management course page.