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SIT40516 | 092021M

Certificate IV in Commercial Cookery

Take the next step in your cookery career and progress to the Certificate IV in Commercial Cookery. Gain the specialised skills and knowledge required to join the kitchen as a chef or move on with further study.

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NEXT INTAKE On campus: South Bank Start date: 23 Jan 2023 Duration: 18 months
STUDY LOCATIONS Greater Brisbane Gold Coast Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland
WAYS TO STUDY On campus Apprenticeships and traineeships International
WHAT YOU'LL PAY
Concession
$16,875
Subsidised
$18,175
Full Fee
$24,285
International
$24,600
Eligibility Calculator
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Course overview

The Certificate IV in Commercial Cookery provides the technical skills and advanced knowledge required to join a kitchen brigade or continue with further specialised study.

According to the Australian Government's Job Outlook service, the number of people working as chefs grew very strongly over the past five years and is expected to continue to grow in the future. This very large occupation is predicted to create around 81,000 job openings over the next five years. 

This course equips you to work within the kitchen at a supervisory level. You will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations.

Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.

What can I do?

  • Chef de Partie
  • Chef

Course outcome:

SIT40516 Certificate IV in Commercial Cookery

Live training restaurant

Gain practical experience in our on-campus training restaurants where you will be working within a live environment. Learning how to use commercial equipment and often support live service.

Trade skills assessment and gap training program

If you can demonstrate substantial competency in this qualification, you may be able to access funding for recognition of prior learning and gap training through the Trade Skills and Assessment Gap Training (TSAGT) program. TAFE Queensland is a proud recipient of funding from the Queensland Government, Department of Employment, Small Business and Training (DESBT) for this program. Only eligible participants may receive funding for eligible courses. Learn more about eligibility criteria.

What you will study

The successful achievement of this qualification requires you to complete all core and 7 elective units from the list below. You will also be required to undertake 240 hours of vocational placement in an approved setting. 

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • BSBDIV501
    Manage diversity in the workplace
    UNIT CODE :
    BSBDIV501
    Unit description :

    This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

  • UNIT NAME
  • Manage diversity in the workplace

  • UNIT CODE
  • BSBSUS401
    Implement and monitor environmentally sustainable work practices
    UNIT CODE :
    BSBSUS401
    Unit description :
    This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
  • UNIT NAME
  • Implement and monitor environmentally sustainable work practices

  • UNIT CODE
  • SITHCCC001
    Use food preparation equipment
    UNIT CODE :
    SITHCCC001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC005
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC006
    Prepare appetisers and salads
    UNIT CODE :
    SITHCCC006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare appetisers and salads

  • UNIT CODE
  • SITHCCC007
    Prepare stocks, sauces and soups
    UNIT CODE :
    SITHCCC007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare stocks, sauces and soups

  • UNIT CODE
  • SITHCCC008
    Prepare vegetable, fruit, eggs and farinaceous dishes
    UNIT CODE :
    SITHCCC008
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare vegetable, fruit, eggs and farinaceous dishes

  • UNIT CODE
  • SITHCCC012
    Prepare poultry dishes
    UNIT CODE :
    SITHCCC012
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare poultry dishes

  • UNIT CODE
  • SITHCCC013
    Prepare seafood dishes
    UNIT CODE :
    SITHCCC013
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare seafood dishes

  • UNIT CODE
  • SITHCCC014
    Prepare meat dishes
    UNIT CODE :
    SITHCCC014
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare meat dishes

  • UNIT CODE
  • SITHCCC018
    Prepare food to meet special dietary requirements
    UNIT CODE :
    SITHCCC018
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare food to meet special dietary requirements

  • UNIT CODE
  • SITHCCC019
    Produce cakes, pastries and breads
    UNIT CODE :
    SITHCCC019
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’. The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce cakes, pastries and breads

  • UNIT CODE
  • SITHCCC020
    Work effectively as a cook
    UNIT CODE :
    SITHCCC020
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, 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. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Work effectively as a cook

  • UNIT CODE
  • SITHKOP002
    Plan and cost basic menus
    UNIT CODE :
    SITHKOP002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus. The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
  • UNIT NAME
  • Plan and cost basic menus

  • UNIT CODE
  • SITHKOP004
    Develop menus for special dietary requirements
    UNIT CODE :
    SITHKOP004
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance. The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.
  • UNIT NAME
  • Develop menus for special dietary requirements

  • UNIT CODE
  • SITHKOP005
    Coordinate cooking operations
    UNIT CODE :
    SITHKOP005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods. The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Coordinate cooking operations

  • UNIT CODE
  • SITHPAT006
    Produce desserts
    UNIT CODE :
    SITHPAT006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITXCOM005
    Manage conflict
    UNIT CODE :
    SITXCOM005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation. The unit applies to all tourism, travel, hospitality and event sectors. The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
  • UNIT NAME
  • Manage conflict

  • UNIT CODE
  • SITXFIN003
    Manage finances within a budget
    UNIT CODE :
    SITXFIN003
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations. The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
  • UNIT NAME
  • Manage finances within a budget

  • UNIT CODE
  • SITXFSA001
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXFSA002
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
  • UNIT NAME
  • Participate in safe food handling practices

  • UNIT CODE
  • SITXHRM001
    Coach others in job skills
    UNIT CODE :
    SITXHRM001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXHRM003
    Lead and manage people
    UNIT CODE :
    SITXHRM003
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership. The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. The unit applies to all tourism, travel, hospitality and event sectors.
  • UNIT NAME
  • Lead and manage people

  • UNIT CODE
  • SITXINV002
    Maintain the quality of perishable items
    UNIT CODE :
    SITXINV002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Maintain the quality of perishable items

  • UNIT CODE
  • SITXMGT001
    Monitor work operations
    UNIT CODE :
    SITXMGT001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems. The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
  • UNIT NAME
  • Monitor work operations

  • UNIT CODE
  • SITXWHS003
    Implement and monitor work health and safety practices
    UNIT CODE :
    SITXWHS003
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
  • UNIT NAME
  • Implement and monitor work health and safety practices

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CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
18 months
Full time 5 days per week
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  • Subsidised: $18,175
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23 Jan 2023
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Full time 3 days per week
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  • International: $24,600
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Townsville (Pimlico)
23 Jan 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
Townsville (Pimlico)
10 Jul 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
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CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
18 months
Full time 5 days per week
Classroom
  • Concession: $16,875
  • Subsidised: $18,175
  • Full fee: $24,285
Apply
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Robina
23 Jan 2023
18 months
Full time 3 days per week
Mixed mode
  • Concession: $16,875
  • Subsidised: $18,175
  • Full fee: $24,285
Apply
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Cairns
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mount Isa
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Whitsundays (Cannonvale)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Townsville (Pimlico)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
18 months
Full time 5 days per week
Classroom
  • International: $24,600
Apply
South Bank
10 Jul 2023
18 months
Full time 5 days per week
Classroom
  • International: $24,600
Apply
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Robina
23 Jan 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
Robina
10 Jul 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Mooloolaba
23 Jan 2023
18 months
Full time
Classroom
  • International: $24,600
Apply
Mooloolaba
10 Jul 2023
18 months
Full time
Classroom
  • International: $24,600
Apply
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Toowoomba
23 Jan 2023
18 months
Full time
Classroom
  • International: $24,600
Apply
Toowoomba
10 Jul 2023
18 months
Full time
Classroom
  • International: $24,600
Apply
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Bundaberg
10 Jul 2023
18 months
Full time
Classroom
  • International: $24,600
Apply
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Cairns
23 Jan 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
Cairns
10 Jul 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Whitsundays (Cannonvale)
23 Jan 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
Townsville (Pimlico)
23 Jan 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply
Townsville (Pimlico)
10 Jul 2023
18 months
Full time 3 days per week
Mixed mode
  • International: $24,600
Apply

Studying on campus is a great way to enjoy the benefits of face-to-face education in a way that is far removed from a typical school. No matter which campus you choose, you know that you will be learning in an adult environment where you will be respected and nurtured. Attend a campus to learn face-to-face with a teacher in one of our learning spaces; such as a classroom, workshop, laboratory or simulated environments, or interact with teachers using real-time video or web conference tools. Learn more


Courses delivered on campus may have a combination of online and classroom based learning. Students are expected to undertake additional personal study to complete the course requirements.

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).


Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

As an international student at TAFE Queensland you'll gain hands-on experience in our modern classrooms, laboratories and workshops using state-of-the-art facilities and the same tools and equipment used in industry.

Get the internationally-recognised qualification you need to launch your career while enjoying the unique Australian landscape, culture, and lifestyle.

No matter where you are in your study journey, our team of international student support advisors can help you settle into life in Australia and provide support and assistance to help you throughout your studies.


As an international student you’ll study face-to-face in a classroom with other international and Australian students at one of our campus locations.

You will be expected to undertake additional personal study to complete the course requirements. The number of hours of personal study required is dependent on your existing knowledge, skills and language needs.

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Certificate IV in Commercial Cookery (SIT40516)

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Certificate IV in Commercial Cookery

COURSE CODE: SIT40516
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more
Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more
International student payment

Our preferred payment method is telegraphic transfer or credit card using Western Union Global Pay for Students or the Flywire Payment Portal. Western Union and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays. 
Learn more

Important Information

Read this before applying

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

Domestic Students
The following Selection criteria requirements apply only to Domestic Students:

You need to meet one of the following academic requirements:

  • Completion of Year 10 Certificate or equivalent; or
  • Mature-aged entry with work experience in a related field

 

International Students
The following Selection criteria requirements apply only to International Students:

  • English Language Proficiency: Academic IELTS 5.5 (no individual band less than 5.0) or ISLPR 2+ on all skills or other - View a list of all English Language tests accepted by TAFE Queensland International
  • Academic Requirements: Completion of Year 10 (or equivalent)
  • Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion. View more information on the international education achievement levels equivalent to Year 10 and 12.

Applicants should be a minimum of 17 years of age and turning 18 during the first year of study with TAFE Queensland. International students who are under 18 years of age and are applying for a student visa are required by the Australian Department of Home Affairs to have adequate welfare arrangements in place.  TAFE Queensland has entered an agreement with Union Institute of Language (UIL) to facilitate the provision of the welfare services (fees apply).

Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You will need to have access to or purchase a beginners knife set, and a range of other equipment. You may also be required to purchase uniform items (including TAFE Queensland branded items). These details will also be provided during orientation.

Robina campus

The Robina campus will be a BYOD (Bring Your Own Device) campus for general learning.  Students are able to access discounted pricing for device purchases via JB Hi-Fi.  TAFE Queensland will have some portable devices available for short term loan and there will also be a limited number of desktop computers located on-site that students will be able to access.  For all the details visit the BYOD page on our website. 

Placement

If you are not currently employed or volunteering in industry, during your course you will be required to complete work placement so you can start practicing your new skills in a real-world environment. You’ll be required to work shifts determined by your placement provider, and these can include early mornings or late nights, any day of the week, including public holidays. TAFE Queensland may be able to assist in arranging suitable placements.

Completing placement is compulsory, and you will be expected to manage family and work commitments in order to complete your shifts. You are required to complete 240 hours of placement to satisfy this component of your qualification.

Need to know

For all students who are undertaking courses that include Vocational Placements in a high risk workplace, Queensland Health has directed that students must declare your COVID-19 Vaccination status and evidence to either TAFE Queensland or the placement provider. 

This may require you providing us or the placement provider information on:

  • Your vaccinate status
  • Last date of vaccination
  • Evidence of vaccine status

Where this information will be collected as part of your application and / or enrolment process.  Any data collected will be managed under the TAFE Queensland Privacy Policy.

This requirement is in place for all students in affected courses, including TAFE at School students.

Those students who have a medical contraindication may be unable to complete the vocational placement component of their course. This means you may not be able to meet all of the requirements of your course and may not be able to graduate or receive your qualification.

If you have any questions or concerns with this requirement, please contact our COVID hotline on 07 3307 4789.

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To be eligible for the Higher Level Skills subsidised price, you must:

  • be an existing worker in the Tourism and Hospitality industry (existing workers must provide a letter from their employer stating that they are an employee of the organisation or a current payslip that displays the ABN and Trading name)
  • already hold a trade qualification (Certificate III) in the Tourism and Hospitality industry (evidence must be supplied prior to enrolment)
  • be aged 15 years or over, and no longer at school
  • permanently reside in Queensland
  • be an Australian citizen, permanent resident (includes humanitarian entrant), temporary resident with the necessary visa and work permits on the pathway to permanent residency, or a New Zealand citizen
  • not hold or be currently enrolled in a Certificate IV or higher-level qualification (does not include qualifications completed at school or foundation skills training).

Replacement qualification

This qualification has been replaced by SIT40521 Certificate IV in Kitchen Management, as of 9 June 2022. A transition period applies to enable current students to complete their study. The transition period finishes on 31 January 2024. If required, enrolments will be transitioned into the replacement qualification.

Assessment Methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • Federation University
  • University of Southern Queensland

How to Apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more

Course Disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of Prior Learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more

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