Certificate IV in Commercial Cookery

SIT40516 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.

CRICOS Course Code: 091783K


cookery course in melbourne

“This qualification reflects the role of commercial cooks who
have a supervisory or team leading role in the kitchen.”

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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

The target market for this course is international students who hold an appropriate visa and wish to undertake this course in order to access employment as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. Students may also wish to undertake the course to access further study opportunities.

Entry requirements

Students must be over 18 years of age at the time of course commencement.Students must secure an appropriate visa that allows them to study in an Australian Registered Training Organisation prior to course commencement.

Academic entry requirements

To gain admission into this course, students must have successfully completed year 11 or secondary studies in their home country equivalent to Australian Year 11*.

(*Subject to the assessment level of that country and the course undertaken there. For more information please visit Ashton College’s website.)

Students are encouraged to have completed Certificate III in Commercial Cookery in order to enrol in this course.

English Language Entry Requirements

International Students applying for this qualification must have a minimum English language proficiency of IELTS 5.5 (overall band) or an equivalent exam result recognised by the Department of Home Affairs.

Other equivalent English language proficiency level is deemed one of the following:

English language test providers Minimum score Minimum score and at least 10 weeks English Language Intensive Courses for Overseas Students (ELICOS) Minimum score and at least 20 weeks ELICOS
International English Language Testing System (IELTS) 5.5 5 4.5
TOEFL internet-based test 46 35 32
Cambridge English: Advanced (Certificate in Advanced English) 162 154 147
Pearson Test of English Academic (PTE Academic) 42 36 30
Occupational English Test B for each test component N/A N/A

Alternatively, students may satisfy the English Language Entry Requirements by fulfilling any of one of the following:

  • In the 2 years before applying for the student visa, the student has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa;
  • The student has completed at least 5 years study in English in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland;
  • You are enrolled in a principal course of study that is a registered school course, a standalone English Language Intensive Course for Overseas Students (ELICOS), or a registered post-graduate research course;
  • You are an applicant who is a Foreign Affairs or, Defence sponsored student or a Secondary Exchange student (AASES);
  • You are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland.

Students who successfully complete this qualification may progress onto:

  • SIT50416 Diploma of Hospitality Management

Employment Pathway

  • This qualification provides a pathway to work as a chef or chef de partie in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

All students are provided with the opportunity to have their prior learning and experience assessed and gain recognition for this. (Recognition of Prior Learning – RPL).

Students who have successfully completed whole units of competency included in this course with another RTO can apply for Credit Transfer. (CT)

The CT and RPL application processes are provided to students in pre-enrolment information in accordance with the RPL/ CT policy and procedure.

Prior to enrolment, students are required to complete the enrolment application form and submit supporting documentations to enable Ashton College to assess whether the course is appropriate for their abilities and needs.

Students who have learning needs that cannot be accommodated by Ashton College and/ or do not satisfy the entry requirements will be provided guidance to access an external service/ organisation where they can develop the required level of skills/ support.

Ashton College takes all feasible and reasonable steps to assist students during the course so they can successfully complete the qualification within the course schedule. Reasonable adjustments will be made to ensure that the participant is not presented with artificial barriers to demonstrating competency in the program of study. Reasonable adjustments may include the use of adaptive technology, educational support, and alternative methods of assessment such as oral assessment. Any adjustments made will be recorded in the student file.

The learning need that forms the basis of any adjustment to the training program will be identified and appropriate strategies will be agreed with the student. Any adjustments will be recorded in the student file.


Pre enrolment information

Ashton College provides information to students’ pre-enrolment on course demands and expectations via the Client Information Handbook and course information available on the Ashton College website. This information also identifies the process for assessing the learner needs during enrolment, the outcomes of assessment and details on how Ashton College supports individual learner needs post enrolment.


Ashton College delivers an orientation to students outlining course requirements, processes, demands, support services and general information prior to course commencement.

Monitoring course progress

Ashton College monitors students course progress in accordance with the Client Support Policy and Procedure and the National Code 2018 Standard 8 requirements.

Student course progress is monitored and students at risk of failing to achieve satisfactory course progress are identified. Trainers monitor performance and progress in class and can initiate intervention support for students by completing documentation and forwarding this to the Course Coordinator. Student results on the SMS are also monitored every fortnight. Students identified at risk of not achieving satisfactory course progress are identified, counselled and where relevant have intervention strategies initiated.

The college provides assistance if the student is experiencing difficulties and not progressing through their course as per the course schedule.

Ashton College employs a range of support services where appropriate and feasible to support students learning needs during course delivery.

Access to appropriate support services is provided to assist students to successfully complete their course within the scheduled duration. Ashton College may refer students to external sources if they are unable to sufficiently provide support for students learning needs.

Refer to the Client Support and Completion Within Expected Duration policies and procedures for further details on how Ashton College monitors course progress and supports students to help ensure completion within the expected duration.

Students at Risk

Ashton College has intervention strategies, including student support services available to enable students to complete the qualification within the scheduled duration.

Students at risk of not completing their course within the scheduled duration are identified as early as possible.

Ashton College meets with all students who are not making satisfactory progress and with their agreement puts in place Intervention strategies to assist in their successful completion of the course.

Ashton College has defined “satisfactory progress” as successfully completing more than 50% of units undertaken in a study period.

Students who do not make satisfactory progress over two consecutive study periods will be reported in accordance with the requirements of the ‘The National Code 2018’.

This process is governed by Ashton College Client Support and Completion within Expected Duration Policy and Procedures.

Academic Support

Students who are experiencing difficulties with any aspect of their course are encouraged to contact their trainer or other relevant staff. Our trainers are able to provide academic support to facilitate the successful completion of your course.

LLN Support

Students who are experiencing language, literacy and numeracy difficulties during the course can access support from our trainers.

If the level of support required is outside of what the trainer can provide then Ashton College will arrange a referral to internal LLN support services within the Academic Department.

Welfare Support

We understand that our students sometimes require extra support to help them cope with their training course. Sometimes there can be personal issues that impact their successful course completion. We can assist students in accessing professional welfare services. Students who are experiencing personal/ welfare issues that are impacting their studies are encouraged to contact their trainer or other relevant support staff. Please refer to Client Information Handbook for contact details of support staff members.

Students must successfully complete a total of 33 units of competency to achieve the SIT40516 Certificate IV in Commercial Cookery.  This comprises 26 core units and 7 elective units. The course units are indicated in the table below.

Unit code Unit title Core/Elective
SITXFSA001 Use hygienic practices for food safety** Core
SITHCCC001 Use food preparation equipment* Core
SITHCCC005 Prepare dishes using basic methods of cookery* Core
SITHCCC006 Prepare appetisers and salads* Core
SITHCCC007 Prepare stocks, sauces and soups* Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Core
SITHCCC012 Prepare poultry dishes* Core
SITHCCC013 Prepare seafood dishes* Core
SITHCCC014 Prepare meat dishes* Core
SITHCCC018 Prepare food to meet special dietary requirements* Core
SITHCCC019 Produce cakes, pastries and breads* Core
SITHKOP002 Plan and cost basic menus Core
SITHPAT006 Produce desserts* Core
SITXFSA002 Participate in safe food handling practices Core
SITHCCC020 Work effectively as a cook*^ Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items* Core
SITXWHS001 Participate in safe work practices Core
SITHIND002 Source and use information on the hospitality industry Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITXINV001 Receive and store stock Elective
SITHKOP004 Develop menus for special dietary requirements* Elective

Units with * require prior completion of the prerequisite unitUnits with ** is a prerequisite unit

Units with ^ involves 192 hours of mandatory work placement

Note: The above 22 units are also undertaken in the SIT30816 Certificate III in Commercial Cookery. Students who have completed the above units at Ashton College or at other registered training organisations will receivecredit transfers for these units.

The following additional 11 units willneed to be completed in order for students to be awarded the SIT40516 Certificate IV in Commercial Cookery:

SITHKOP005 Coordinate cooking operations* Core
SITXCCS008 Develop and manage quality customer service practices Elective
SITXCOM005 Manage conflict Core
SITXCCS007 Enhance customer service experience Elective
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
BSBDIV501 Manage diversity in the workplace Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Elective

The course delivery schedule is over 78 weeks including 16 weeks of holidays. Term durations consist of six, 10-week terms. Holidays include five, 2-week term breaks and a 6-week break spanning over the Christmas holidays. During term students attend scheduled face to face classes, undertake additional independent study/ homework and assessment outside of scheduled class time and undertake work placement activities.

Note: Ashton College only offers SIT40516 Certificate IV in Commercial Cookery to students who have already completed Certificate III in Commercial Cookery. Students who have already completed Certificate III in Commercial Cookery at Ashton College will receive credit transfers for the 22 units they have completed and therefore will only be required to complete the remaining 11 units in order to acquire the Certificate IV in Commercial Cookery qualification.

These 11 units are delivered over 42 weeks consisting of 36 weeks tuition at 20 hours per week and 6 weeks of holidays. Students will participate in nominal(supervised) activities for a total of 720 hours. Tuition is split over three 12-week study periods and 6 weeks of holidays.

Classes are scheduled for 20 hours of face to face delivery per week consisting of 8 hours per day for 2 days and one day for 4 hours per week. In addition, students are expected to undertake 6 hours of unsupervised independent study and assessment outside of scheduled class time per week. Please refer to the course delivery schedule for further details.

The approximate delivery hours for this course are as follows:

Face to face classes – 36 weeks x 20 hours per week = 720 hrs

Independent study and assessment outside of class time – 36 weeks x 6 hours per week = 216 hrs

Total course hours: 720 + 216 = 936 hours

Students also have the option to attend supervised study sessions for 4 hours per week during term time although this is not included in the volume of learning.

Classes will of consist of groups between 16 – 20 students.

A face to face delivery mode is employed including face to face training and supervised study. All face to face delivery takes place at Ashton College’s training facility at 213 Nicholson street, Footscray, VIC 3011 and Ashton College Training Kitchen at Shop 16-18, Metro West Plaza, Footscray Victoria 3011. Students will also be supported outside of face to face classes through e-mail and/or telephone.

Some units are delivered stand-alone and some are clustered together for delivery. An understanding of the relationships between unit subjects is developed throughout the course.

A timetable is given to each student pre-course commencement (at orientation).  Students are provided with an induction to the course to outline the learning and assessment processes, support services and other relevant information during orientation.

Text books for the course are provided to students. Students read relevant sections of the textbooks in preparation for the face to face classes.  Students attend face to face classes for each unit at agreed stages throughout the course.  Students may contact their trainer for support/ assistance outside of scheduled face to face contact times.

Work Placement Requirements

It is an assessment requirement of the unit SITHCCC020 Work effectively as a cook for students to safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that cover:

  • breakfast
  • dinner
  • lunch
  • special function

Work placements are usually arranged by the students themselves. Students will access an actual workplace with a commercial kitchen that serves customers to address the requirements of this unit.  Workplaces may include restaurants, hotels, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.

Service periods in the workplace must include breakfast service, lunch service, dinner service or special function Multiple service periods may be completed in organisations that provide food service all day. One service period is defined as lasting no less than 4 hours.  Where a student works in any one day for more than 8 hours this is defined as 2 service periods. Service periods lasting for more than 4 hours but less than 8 hours are defined as one service period.  The total minimum hours of work placement are 192 hours of service delivery.

In the event where a student cannot secure a work placement Ashton College will help them secure and arrange work placements through a third party which would incur an additional fee. The pricing structure of the cost will be up to the discretion of individual agents. Students must access a functioning workplace with a commercial kitchen that serves customers to address the requirements of this unit.

Summary of work placement arrangements

  • Student arranges work placement.
  • A work placement agreement will be negotiated, agreed and documented between the student, the work placement organisation and Ashton College.
  • A review of the workplace is undertaken by an Ashton College delegate to confirm the facilities, equipment and materials satisfy course requirements.
  • Ashton College confirms the availability of customers with the workplace to satisfy unit of competency requirements prior to each placement commencing.
  • The work placement agreement identifies all work placement arrangements and responsibilities. Supporting documentation is supplied each party to outline their roles and responsibilities.
  • All parties must agree to undertake the identified roles and responsibilities prior to the commencement of the work placement. Ashton College supports trainers, students and supervisors in completing their roles.
  • Students commence their work placement on the agreed dates/ times.
  • Students are supervised by the work placement supervisor.
  • Students undertake duties as per work placement organisation, training package requirements and work placement agreement.
  • Students may be provided opportunities to observe, develop and practise applying the relevant knowledge and skills under the supervision of a workplace supervisor.
  • Trainers liaise with students and workplace supervisor at agreed times throughout the placement to monitor completion of assessment requirements. The frequency of trainer visits will vary between each student depending on the type of shifts and how many shifts they complete in a given period of time.
  • Trainers provide support to students via telephone, e-mail and in person when visiting the student at the work placement.
  • Trainers contact each student a minimum of 3 times during the period of work placement. The number of visits/contacts can be amended to address individual learner needs. Visits are scheduled approximately every 6 weeks.
  • Trainers schedule work placement visit/s taking into account the learner needs, course and workplace requirements.
  • Students may attend face to face sessions during the period of their work placement.
  • Students are provided opportunities to consolidate and apply knowledge, understanding and skills prior to summative assessment. Formative assessment opportunities are provided prior to summative assessment.
  • Students undertake the summative assessment activities using the assessment tools for the work placement unit of competence.
  • Opportunities for re-assessment are provided.
  • Work placement documentation is completed by all parties throughout the work placement. The work placement is not complete until all the required documentation is completed and submitted to the relevant parties.

Note: This work placement unit is completed as part of SIT30816 Certificate III in Commercial Cookery.

Some units are assessed stand-alone and some are clustered for assessment.

Students commence undertaking summative assessment tasks once the relevant teaching/ learning has been completed and they have been provided opportunities for formative assessment.

Students undertake assessment at Ashton College’s main campus, at Ashton College’s Training kitchen, their work placement organisation and in their own time. All summative assessment activities will be conducted by Ashton College assessors. Students are timetabled to attend the campus and training kitchen on separate days. Trainers advise students about the delivery schedule.

  • Ashton College head campus: 213 Nicholson Street, Footscray Melbourne Victoria 3011
  • Ashton College Training Kitchen: Ashton Hotel School Shop 16-18, Metro West Plaza, Footscray Victoria 3011.

Each unit of competency assessment includes assessment methods in accordance with unit of competency guidelines, principles of assessment and rules of evidence. Students undertake assessments to demonstrate competence against the assessment criteria in each unit. Students attempt each assessment in turn until competency is demonstrated against all unit requirements.

Students will be informed of assessment processes and methodologies pre-enrolment and at orientation. Assessors will provide copies of the assessment tasks in accordance with the assessment schedule and discuss the assessment requirements with each student prior to them attempting each task.

To be assessed as satisfactory for each assessment activity, student responses must be at least reasonably correct answers. Students must demonstrate satisfactory performance in each assessment task to be deemed competent in the unit.

Students will be provided with opportunities for re-assessment if they fail to demonstrate competency during assessment tasks. In certain cases, students may be advised to re-enroll in further training before re-attempting assessments.

Assessment submissions are marked S – Satisfactory or NS – Not Satisfactory and verbal and/or written feedback provided. Unit results are recorded as C – Competent and NYC – Not Yet Competent.

Assessment methods may include Observation activities involving Demonstration or Role-plays, Short answer questions, Multiple choice questions, Written assessments, Projects and Work placement related activities such as Journals, Logbooks & Third party reports and Simulated assessment environments.

Upon successful completion of 25 units of competency, students will be issued a SIT30816 Certificate III in Commercial Cookery qualification and record of results that indicates the units successfully completed. Students who successfully complete some but not all of the units of competency in the course they will be issued a Statement of Attainment detailing the units they have successfully completed.