SIT40516 Certificate IV
in Commercial Cookery
The aim of this qualification is to provide students with hospitality skills relevant to 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, cafes and coffee shops, or to run a small business in these sectors. Possible job titles include chef or chef de partie.
This qualification may be accessed by direct entry. It is suitable for an Australian Traineeship/Apprenticeship pathway, school based, part-time and/or full-time study. Credit may be granted towards this qualification if the student has completed a previous qualification from the SIT Training Package or other relevant units or qualifications.
Axial’s qualified trainers will support students to understand all theoretical and practical aspects of this course to support their success in industry.
| col a | col b |
|---|---|
| Study Mode | Workplace Training |
| Total Units | 33 (26 Core units + 7 elective units) |
| Duration of Course | Up to 24 months |
| Recognition | Nationally recognised training |
| Start Date | Enrol anytime |
Entry requirements
Minimum age
You will need to be at least 16 years old. If you are under 18 your enrolment form will need to be signed by a parent or guardian.
Requirements
You will need to have access to or purchase a basic set of professional knifes and a range of other equipment. You will also be required to purchase uniform items depending on your employer.
Career outcomes
- Chef de Partie
- Chef
Course Units
Pathways to further study
If your goal is to progress to higher level skills or management, this certificate course will provide a solid foundation upon which to progress into the following;
- Certificate III in Patisserie
- Diploma of Hospitality Management
