Australian Careers Education

CRICOS No: 03219A | RTO No: 22424
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Certificate IV in Commercial Cookery(SIT40516 )


Course duration

81 weeks Full time study(including 12 weeks break/public holidays)

  • Student contact hours = 20 hrs per week x 69 weeks
  • Delivery Location: Donald Street Campus
  • Work-Based Training Location: Aurora Receptions




Donald Street Campus (Brunswick East)
Aurora Receptions (Brunswick East) - for Work Based Training components


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. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:chef, chef de partie

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Learner Cohorts with Formal learning:

Where an Assessment determines the learner has formal learning through a structured program of instruction and is linked to the attainment of an AQF qualification or statement of attainment (for example, a certificate, diploma or university degree), ACE will grant credit for the unit of competency completed at another RTO. ACE will authenticate the information in the document provided by contacting the organisation that issued the document and confirming the content is valid. This course credit may reduce the length of a student’s course there by recognising the equivalence of studies previously undertaken and completed successfully.

Learner Cohorts with Non- Formal or Informal learning:

Where an Assessment determines the learner has non-formal learning or informal learning through a structured program of instruction or through experience of work-related, social, family, hobby or leisure activities that did not lead to the attainment of an AQF qualification or statement of attainment; ACE will offer the learner Recognition of Prior Learning (RPL). Where any RPL is granted this will reduce the length of a student’s course.

Learner Cohorts with No Prior learning:

Where a learner has no prior learning ACE will give them the opportunity to fully absorb the required knowledge, and to develop skills over time in the different contexts they would experience in the workplace. This will require a longer timeframe than for those learners with formal learning or significant industry experience.

Entry Requirements

Whilst not mandated by the SIT Training Package, students enrolling in this qualification with ACE must have first completed the Certificate III in Commercial Cookery. This is to ensure that the students meet the volume of learning requirements. Students must also meet the minimum entry requirements as follows:

  1. Minimum Age - Applicants must be 18 years of age at the commencement of their course (refer to the Student Engagement Prior to Enrolment and Marketing policies and procedures).
  2. English Proficiency - International students are required to possess an IELTS 5.5 (or equivalent*) in order to be accepted into this program. Applicants who do not possess the required IELTS score or equivalent are advised to enrol in an ELICOS program with another approved RTO/provider to facilitate achieving the English language entry requirements. An applicant must satisfactorily complete the EAL course / English language course or satisfactory completion of 5-10 weeks ELICOS from a National ELT Accreditation Scheme (NEAS) Accredited English Institution with an IELTS score of 5.0
    Exemptions apply, including:
    • Equivalent qualifications [Certificate III EAL (Access), Certificate IV EAL (Access), Certificate III EAL (Further Study), Certificate IV EAL (Further Study), Certificate III EAL (Professional), Certificate IV EAL (Professional/Employment)] demonstrating English proficiency.
    • The student was educated for 5 years in an English speaking country.
    • The student has completed a Certificate IV level course in an Australian Registered Training Organisation (RTO).
    • The student has successfully completed a foundation course in Australia.

    Tests results/ certificates and other evidence demonstrating English proficiency older than two years are not accepted unless they have completed two years of study in Australia. When assessing overseas qualification against AQF requirements refer to the equivalencies table for each country (refer to Appendix A in the Student Engagement Prior to Enrolment policy and procedure). Where there is insufficient or unclear information with regards to IELTS level or its equivalent the application is forwarded to the CEO for assessment.

    International Students from Assessment Level 1 and 2 countries will be exempt from this requirement; however they will be required to demonstrate English level proficiency as indicated below:

    • Successful completion of ACE’s Language, Literacy and Numeracy test.
    • Successful completion of a foundation course at an RTO in Australia.
    • The student has completed a Certificate IV level course in an Australian Registered Training Organisation (RTO).

    (For further information on assessment levels refer to: http://www.immi.gov.au/Study/Pages/student-visa-assessment-levels.aspx)

    *Equivalent English Proficiency Tests accepted include:
    • Test of English as a Foreign Language Internet-Based Test (TOEFL IBT) – Certificate TOEFL IBT score of 46 or above for direct entry into a course; or 35 with an ELICOS course to be taken before your main course.
    • Pearson Test of English (PTE) Academic Certificate – PTE Academic score of 42 or above for direct entry into a course; or 36 with an ELICOS course to be taken before your main course.
    • Cambridge English: Advanced (CAE) Certificate – CAE test score of 47 or above for direct entry into a course; or 41 with an ELICOS course to be taken before your main course.
    • Occupational English Test (OET) Certificate OET score of 'pass'.
    • TOEFL Paper-Based Test (PBT) Certificate (This test is only acceptable if taken in one of the following countries where IELTS is not available: Belarus, Ecuador, El Salvador, Guatemala, Honduras, Kyrgyzstan, Mali, Moldova, Solomon Islands, Suriname, Tajikistan, Tanzania, Uganda and Uzbekistan.) - TOEFL PBT test score of 527 or above for direct entry into a course; or 500 with an ELICOS course to be taken before your main course.
  3. Academic Requirements – Students must have satisfactorily completed a minimum of year 12 or equivalent; OR completed studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  4. Student Visa – Students must satisfy DIBP’s requirements for a student visa.

Modes of Delivery

This program is delivered in a classroom based environment with access to a kitchen for practical components of the course. In addition students will also be required to under- take a practical placement in a workplace environment under supervision to ensure the student can perform the work as expressed in each unit of competency. Each unit is delivered and assessed as a standalone unit in a combination of face to face theory and demonstration sessions in the classroom and supported by practicals within the kitchen environment prior to undertaking the workplacement component of the course.

Assessment Method

The following assessment methods but not limited will be used during this qualification: Formative Activities, Assign- ments, Case Studies, Student Presentations, Practical Demonstrations, Written Assessments and Log Book.

Pathways Information

Training Pathway

A possible training pathway for a student completing this qualification could be the following:

Certificate IV Diploma Advanced Diploma
SIT40516 Certificate IV in Commercial Cookery SIT50416 Diploma of Hospitality Management
Diploma Qualification in any Service Industry Field
SIT60316 Advanced Diploma of Hospitality Management

The above listed qualifications represent a logical pathway regardless of whether ACE offers the qualifications.

Employment Pathway

The Certificate IV in Commercial Cookery provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job titles include:

  • chef
  • chef de partie.

Students may exit the program at any point and be awarded a Statement of Attainment for any of the units completed.

Work Based Training

Work-Based Training (WBT) for the Holistic units SITHCCC020 Work effcetively as a cook and SITHKOP005 Coordinate cooking operations must be undertaken in order to achieve the Certificate IV in Commercial Cookery. ACE will organise WBT for students at no additional cost.

Training Package Rules

To attain SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed by the student : 26 core units and 7 elective units

The units offered by ACE are listed in the section below.
Note: Unit SITXFSA001 Use hygienic practices for food safety is a Pre-Requisite unit for the units marked in *
Students will need to be competent in this unit prior to commencing units marked with an *

Unit Code Unit name Nominal Hours Delivery Hours
Core Units
BSBDIV501 Manage diversity in the workplace 60 48
BSBSUS401 Implement and monitor environmentally sustainable work practices 40 40
SITXCOM005 Manage conflict 20 20
SITXWHS003 Implement and monitor work health and safety practices 30 32
SITHKOP004 Develop menus for special dietary requirements 15 16
SITXHRM4003 Lead and manage people 60 56
SITXMGT001 Monitor work operations 20 20
SITXFIN003 Manage finances within a budget 30 32
SITHKOP005 Coordinate cooking operations* 100 112
SITHCCC001 Use food preparation equipment* 25 24
SITHCCC005 Prepare dishes using basic methods of cookery* 45 44
SITHCCC006 Prepare appetisers and salads* 25 24
SITHCCC007 Prepare stocks, sauces and soups* 35 32
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* 45 48
SITHCCC012 Prepare poultry dishes* 25 32
SITHCCC013 Prepare seafood dishes* 30 32
SITHCCC014 Prepare meat dishes* 50 48
SITHCCC018 Prepare food to meet special dietary requirements* 75 72
SITHCCC019 Produce cakes, pastries and breads* 40 40
SITHCCC020 Work effectively as a cook* 80 160
SITHKOP002 Plan and cost basic menus 30 28
SITHPAT006 Produce desserts* 100 96
SITXFSA001 Use hygienic practices for food safety 15 16
SITXFSA002 Participate in safe food handling practices 40 36
SITXHRM001 Coach others in job skills 20 20
SITXINV002 Maintain the quality of perishable items* 10 16
Electives Units
SITXFSA004 Develop and implement a food safety program 50 48
SITXCCS007 Enhance the customer service experience 40 36
SITXHRM002 Roster staff 30 28
SITXFIN002 Interpret financial information 60 56
SITXINV001 Receive and store stock 30 28
SITXINV003 Purchase goods 30 28
SITHCCC015 Produce and serve food for buffets 25 24
Total Student Contact Hours 1310 1380

Course Fees*

Enrolment Fee : AUD $200 (Non Refundable)
Textbooks/Materials Fee :
Resources - $525.00
Knife Kit - $140.00
Uniform & Shoes - $160.00
AUD $825
Tuition Fee AUD $13,975
Total Course Fee AUD $15,000

*Please note that ACE may change these fees at any time throughout the year.

To enrol for the above course, please complete the attached enrolment form and email or post us a copy with relevant documentation. Alternatively, you may elect to enrol via an Education Agent. ACE has engaged several Education Agents to recruit on our behalf. For a list of our agents, please visit: http://www.ace.vic.edu.au/ace-agents.php.


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Head Office
347-351 Victoria Street,
Brunswick, Victoria,
Australia, 3056

Telephone: 03 9380 1414
Facsimile: 03 9380 1811
Web: www.ace.vic.edu.au
Email: info@ace.vic.edu.au


Donald Street Campus
(Aurora Building)
149-151 Donald Street
Brunswick East VIC 3057

Victoria Street Campus
347-351 Victoria Street
Brunswick VIC 3056