Vocational Programs

Certificate IV In Commercial Cookery
(SIT40516) - 094887M (QLD) 095127K (NSW)

45 Tuition weeks (Nine blocks of five weeks) plus a 10 week practical work placement.

The Course

For students wanting a career in Hotel Management with an emphasis on commercial cookery and kitchen management, this course covers all aspects of employment in this exciting global industry.

Moving from the practical to the theoretical and further to management issues, graduates will have a thorough knowledge of the intricacies of Commercial Cookery.

Plan your future in an industry that offers a secure and rewarding career path in the commercial cookery area of the hospitality industry. Studying commercial cookery at Holmes Institute will prepare you for a successful career.

The courses offer a well-balanced program with a strong emphasis on practical 'hands on' training which is complemented by relevant theoretical hospitality subjects. The course ensures all students have the skills required for entry into this exciting industry.

Qualification & Recognition

Students will complete Certificate IV in Commercial Cookery (SIT40516)
This course is nationally recognised under the Australian Qualifications Framework.
Recognition of Prior Learning (RPL) and Credit Transfer

You may be able to shorten the length of your chosen course by measuring your skills acquired through work or life experiences, or through qualifications obtained from formal studies or training. AQF Qualifications and Statements of Attainment, issued by any other Registered Training Organisation, will be recognised by the Institute. Contact Holmes Institute to obtain an information brochure.

Assessment is continuous throughout the course using a range of assessment tools which include workplace simulation exercises, class activities, assignments, case studies, practical demonstrations, quizzes and tests. Students must attempt all assessment items and are required to demonstrate competency in all aspects of the course.

Entry Requirements

Students will be expected to have completed a minimum year eleven of high school or its equivalent prior to commencement of the Certificate IV in Commercial Cookery (SIT40516).

Recognition of Prior Learning (RPL)
Students who have completed relevant studies or have experience which may be deemed equivalent to the course may apply for Recognition of Prior Learning (RPL). Applications can be made at the initial application or can be made within two weeks of commencement of the course.

Please note that RPL cannot result in an international student having less than a full time load of study (20 hours).

International Students
Entry into a Vocational Program requires an English level at least equivalent to IELTS 5.5 or Upper Intermediate at a Holmes English Language Centre. Students who do not have evidence of their English Language level and who are given a "conditional" offer of a place dependant on their English level are advised to have their English ability assessed prior to the commencement of the course. This can be arranged by contacting the International Office or the Campus Manager at any Holmes Campus. If students fail to meet the entry requirements they may enroll on an English language program at a Holmes English Language Centre. For fees associated with such classes please refer to the current Dates and Fees schedule or contact the International Office.

Students on a student visa MUST be enrolled in a full-time course.

Work Placement

In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work placement will take place in workplaces approved by Holmes Institute. Work Placement for this course will be up to 280 hours.


SIT40516 Certificate IV in Commercial Cookery

SITXFSA001Use hygienic practices for food safety 
BSBSUS401Implement and monitor environmentally sustainable work practices
BSBDIV501Manage diversity in the workplace
SITXCOM005Manage conflict
SITXHRM001Coach others in job skills 
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC007Prepare stocks, sauces and soups
SITHCCC006Prepare appetisers and salads
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHPAT006Produce desserts
SITHKOP002Plan and cost basic menus
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations
SITHCCC020Work effectively as a cook
SITXFSA002Participate in safe food handling practices
SITXWHS003Implement and monitor work health and safety practices
SITXHRM003Lead and manage people
SITXMGT001Monitor work operations
SITXINV002Maintain the quality of perishable items
SITXFIN003Manage finances within a budget
SITXFIN002Interpret financial information
SITXFSA004Develop and implement a food safety program
SITHIND002Source and use information on the hospitality industry
SITXINV003Purchase Goods
SITXINV001Receive and store stock
BSBWOR203Work effectively with others
SITXFIN004Prepare and monitor budgets


Course Location
Gold Coast


Holmes Institute reserves the right to amend course structure and subject content to meet changing industry demands.

CRICOS Provider Codes: Holmes Institute Pty Ltd VIC 02639M; NSW 02767C; QLD 02727M