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Certificate IV in Commercial Cookery

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Qualification Code: SIT40516

CRICOS Course Code:093051G

Course Description

This Certificate IV in Commercial Cookery course is designed for students who have completed Certificate III in Commercial Cookery and want to advance their career in a supervisory or team leading role in the kitchen. Students are required to undertake face to face theory and practical training in kitchen operations.

Students are required to undertake a 10 week workplace training in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. At the end of the course, students are expected to operate independently or with limited guidance from others and use discretion to solve non-routine problems in a commercial kitchen.

Subject areas for Certificate IV level:

  • manage diversity in the workplace
  • Implement and monitor environmentally sustainable work practices
  • work health and safety practices
  • supervisory and leadership skills
  • manage finances
  • plan and cost basic menus
  • coordinate cooking operations
  • control stock and purchase goods

Job roles

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotel, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job titles includes:

  • Chef
  • Chef de partie

Student must complete Certificate III in Commercial Cookery before they can proceed to Certificate IV in Commercial Cookery.

Course Admission Requirements

Important Notice:
All International students must be over 18 years of age before they can commence their studies at APSI.

Admission Requirements:

  • Students need to demonstrate they have proficiency in English. If student cannot provide a documented proof on their English language proficiency, they will be required to sit for a language, literacy and numeracy test (LLN) before a place can be offered.
  • For Certificate level courses, student must have completed a minimum of Year 11 schooling or equivalent or to be a mature age student (20 years of age and above)

Units of Competency

This course consists of 33 units of competence with 27 core units and 6 elective units as listed below:

Unit Code
Unit Name
Core Units
BSBDIV501  Manage diversity in the workplace
BSBSUS401  Implement and monitor environmentally sustainable work practices
SITXCOM005  Manage conflict
SITXFIN003  Manage finances within a budget
HLTAID003  Provide first aid (Elective unit)
SITHCCC001  Use food preparation equipment
SITHCCC005  Prepare dishes using basic methods of cookery
SITHCCC006  Prepare appetisers and salads
SITHCCC007  Prepare stocks, sauces and soups
SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012  Prepare poultry dishes
SITHCCC013  Prepare seafood dishes
SITHCCC014  Prepare meat dishes
SITHCCC018  Prepare food to meet special dietary requirements
SITHCCC019  Produce cakes, pastries and breads
SITHCCC020  Work effectively as a cook
SITHKOP002  Plan and cost basic menus
SITHKOP004  Develop menus for special dietary requirements
SITHKOP005  Coordinate cooking operations
SITHPAT006  Produce desserts
SITXFSA001  Use hygienic practices for food safety
SITXFSA002  Participate in safe food handling practices
SITXHRM001  Coach others in job skills
SITXHRM003  Lead and manage people
SITXINV002  Maintain the quality of perishable items
SITXMGT001  Monitor work operations
SITXWHS003  Implement and monitor work health and safety practices
Elective Units
BSBSUS201  Participate in environmentally sustainable work practices
SITXINV001  Receive and store stock
BSBWOR203  Work effectively with others
SITXWHS001  Participate in safe work practices
SITXCCS006  Provide service to customers
SITHIND002  Source and use information on the hospitality industry
Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery
Intake Dates


17 July, 9 October


5 February, 30 April, 16 July, 8 October

Mode of Delivery

This course is delivered in a mix of face to face training, multi-media demonstrations, hands-on practical training in a commercial kitchen, practical in simulated hospitality environment and workplace training.

Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.

The second day of delivery is conducted at the commercial kitchen in Café Bella Vista for all practical work.

Career Outcome

At the end of the course, students will be able to competently undertake various tasks in a commercial cookery environment and take up positions such as

  • Chef
  • Chef de partie
Course Duration
78 weeks (1.5 year)  includes 20 weeks of work place training
Entry Requirements
  • Minimum 18 years of age
  • Completion of Year 11 or high school or equivalent
  • Have a passion to work in the kitchen or hospitality industry
  • Have a minimum English proficiency of IELTS 5.5 or equivalent
  • This course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.

Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).

Assessment Methods

Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:

  • Classroom exercises
  • Assignments
  • Practical demonstrations
  • Group Activities
  • Projects
  • Verbal and/or written questions

Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.


All commercial cookery students are required to purchase one full set of chef’s uniform through APSI’s designed supplier. The chef’s uniform consists of chef’s  jacket, trousers, apron, chef’s hat and protective footwear. All students must wear full set of chef’s uniform when they attend training in the commercial kitchen.

Students are also required to purchase one full set of knives for all practical classes.

Dress code while attending theory class at APSI campus

There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.

Recognition of Prior Learning
APS Institute gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from APS Institute
This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Certificate III/ IV level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.
Upon completion of Certificate IV, students can continue to study Diploma of Hospitality (Commercial Cookery Stream)
Employment Skills

This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

(Source: AQF Implementation Handbook 2007)

Location of Delivery

Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

Café Bella Vista, 150 Bennett Street, East Perth, WA 6004 Western Australia

At the workplace


The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.