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Home / Domestic Cookery Courses / Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery



78 weeks (20 hours per week)

Delivery Mode

Face to Face

Theory delivery location is at the Campus - Unit 3, 305 Montague Road, West End 4101

Practical delivery location is at the BPC Training Kitchen - Shop10, 455 Brunswick Street, Fortitude Valley 4006

Click for Pre Enrolment Information

(Superseded by SIT40521 Certificate IV in Kitchen Management. All students enrolled will be transferred to this course by 24/01/2024)

This Qualification is for people who want to gain the skills and knowledge required to perform a broad range of tasks in a commercial kitchen. 

SIT40516 Certificate IV in Commercial Cookery reflects the role of commercial cooks who have a supervisory or team-leading role in the kitchen. This qualification has been superseded. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

All students are required to undertake practical training as part of their course in the College’s commercial kitchen or have a suitable commercial kitchen as their place of employment.

This course has a work placement component which must be completed in three different venues across 48 complete service shifts covering:

  • breakfast service shifts
  • lunch service shifts
  • dinner service shifts; and
  • 1 special function shift
Entry Requirements
  1. 18 years of age and over
  2. Computer skills and your own personal computer to complete the assessments electronically
  3. Proficiency in English (Minimum 5.5 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully complete the college Language, Literacy and Numeracy assessment)
Career Path

Students who complete this qualification may seek a career as a Chef or Chef de partie.

Assessment Methods

Each unit of competency has three assessment components which include

  1. Written Assessments
  2. Student Presentation (Role Play)
  3. Practical Assessment

Written assessments may be completed electronically in class but students should allow at least two hours per week to complete assessments in their own time. All practical assessments are scheduled during practical classes. 

In addition to the above assessments, students are required to complete a logbook for two units of competency in a commercial kitchen:

  • SITHCCC020 Work effectively as a cook (48 full food service shifts)
  • SITHKOP005 Coordinate cooking operations (12 full food service shifts)
Work Placement

The student support officer will coordinate the arrangement of the work placement with the Trainer and the work placement venue at a time convenient for all. Students who wish to arrange their own work placement will need the College to approve the work placement venue prior to commencing any work placement hours.

Learning Materials

Students are provided access to the College Learning Management System and will have access to all training materials and assessments

Chef Uniform and equipment

Students are provided with the following materials which form part of the course material fees:
• Knife and equipment set
• White Chef jacket and traditional check pants
• White bib apron, skull cap and neckerchief
• Port shoe

What is Recognition of Prior Learning?

Recognition of Prior Learning (RPL) is a process that provides Students with an opportunity to receive credit for the formal and non-formal learning that has been undertaken since leaving school. The RPL process considers all relevant qualifications, skills, knowledge and experience that have been acquired throughout your working life. The RPL Assessment process enables the Assessor to collect a range of evidence to assist Students with either completing a full qualification or a partial qualification depending on their skills, knowledge and experience. If you have been granted a partial qualification throughout the RPL process, then you will be able to complete your qualification by undertaking the necessary gap training identified by our Assessor with our College. 

Contact the College for more information.

This Qualification consists of 26 Core and 7 Elective Units.

Unit Code Unit Name Core / Elective
SITXFSA001 Use hygienic practices for food safety C
SITXFSA002 Participate in safe food handling practices C
SITHFAB002 Provide responsible service of alcohol E
SITXWHS003 Implement and monitor work health and safety practices C
SITHFAB005 Prepare and serve espresso coffee E
SITHCCC001 Use food preparation equipment C
SITHCCC005 Prepare dishes using basic methods of cookery C
SITHCCC002 Prepare and present simple dishes E
SITHCCC003 Prepare and present sandwiches E
SITHCCC007 Prepare stocks, sauces and soups C
SITHCCC006 Prepare appetisers and salads C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes C
SITHCCC012 Prepare poultry dishes C
SITHCCC013 Prepare seafood dishes C
SITHCCC014 Prepare meat dishes C
SITXCOM005 Manage conflict C
SITHCCC020 Work effectively as a cook (Logbook 48 service shifts) C
SITHCCC019 Produce cakes, pastries and breads C
SITHPAT006 Produce desserts C
SITHCCC018 Prepare food to meet special dietary requirements C
SITXINV002 Maintain the quality of perishable items C
SITHKOP005 Coordinate cooking operations (Logbook 12 service shifts) C
SITHKOP002 Plan and cost basic menus C
SITHKOP004 Develop menus for special dietary requirements C
SITXINV003 Purchase goods E
SITXINV004 Control stock E
SITXFIN003 Manage finances within a budget C
SITXMGT001 Monitor work operations C
BSBDIV501 Manage diversity in the workplace C
SITXHRM003 Lead and manage people C
SITXHRM001 Coach others in job skills C
BSBSUS401 Implement and monitor environmentally sustainable work practices C
SITXCCS007 Enhance customer service experiences E
Course Fees

Please contact our admissions team by emailing admissions@bpc.edu.au for a tailored quotation.

Intake Date Holidays
14-Nov-22 13 Weeks 
16-Jan-23 11 Weeks 
20-Feb-23 11 Weeks 
20-Mar-23 12 Weeks 
24-Apr-23 11 Weeks 
15-May-23 11 Weeks 
12-Jun-23 15 Weeks 
17-Jul-23 13 Weeks 
14-Aug-23 13 Weeks 
11-Sep-23 14 Weeks 
16-Oct-23 13 Weeks 
20-Nov-23 13 Weeks