Student Login Enquire Now
Call us today on
+61 8 9227 1797
Business & Management Courses
Gain a foothold in the business world
Develop specialised technical skills and knowledge
Hospitality Courses
Kick-start a career in this diverse industry
Be a qualified chef or a restaurant manager
Health Courses
Pursue a career in this fast growing industry
Learn about providing care and support to the elderly

SIT40413 Certificate IV in Commercial Cookery

CRICOS Course Code 084446G

Course Duration

Qualification in Certificate IV in Commercial CookeryOption 1 (Direct Entry Course):
This course is delivered over 78 weeks (including up to 18 weeks of holidays). No pre-requisite entry requirement.
This course includes work-based training of 200 hours over a period of 10 weeks.

Option 2 (Advanced Standing Course):
This course is delivered over 20 weeks + 6 weeks of holidays. Pre-requisite entry requirement: SIT30813 Certificate III in Commercial Cookery.
No work-based training applies to this course.

Classes are rostered for 2½ days per week (20 hours per week).

Career Opportunities

This qualification suits students seeking employment in the following job roles:

  • Chef
  • Chef de partie

Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning.
  • Practical training and assessment at Kalao Restaurant’s kitchen
  • Work-based training (please see above)

Work- based Training

During work-based training, students will be able to practice their skills and knowledge in real workplace settings.  This will assist students to be job-ready at graduation. Work Based Training is organised by Stanley College’s Employment Liaison Officers, into workplaces approved by Stanley College.

Recognition of Previous Studies or Work Experience

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Entry Requirements

Direct Entry course: Please click here for the Entry Requirements section
Advanced Standing Course: Completion of Stanley College SIT30813 Certificate III in Commercial Cookery or equivalent. For English language requirements, please click here for the Entry Requirements section

Course Content

Students must successfully complete the following units:

  • SITHCCC101 Use food preparation equipment
  • SITXFSA101 Use hygienic practices for food safety
  • SITXFSA201 Participate in safe food handling practices
  • SITXHRM301 Coach others in job skills
  • SITXINV202 Maintain the quality of perishable items
  • SITHCCC201 Produce dishes using basic methods of cookery
  • SITHCCC202 Produce appetisers and salads
  • SITHCCC203 Produce stocks, sauces and soups
  • SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC301 Produce poultry dishes
  • SITHCCC302 Produce seafood dishes
  • SITHCCC303 Produce meat dishes
  • SITHCCC307 Produce food to meet special dietary requirements
  • SITHCCC308 Produce cakes, pastries and breads
  • SITHCCC309 Work effectively as a cook
  • SITHPAT306 Produce desserts
  • SITHKOP302 Plan and cost basic menus
  • HLTAID003 Provide first aid
  • SITXCCS303 Provide service to customers
  • BSBDIV501A Manage diversity in the workplace*
  • BSBITU201A Produce simple word documents*
  • BSBITU202A Create and use spreadsheets*
  • BSBSUS301A Implement and monitor environmentally sustainable work practices*
  • SITHKOP402 Develop menus for special dietary requirements*
  • SITHKOP403 Coordinate cooking operations*
  • SITXCOM401 Manage conflict*
  • SITXFIN402 Manage finances within a budget*
  • SITXHRM501 Recruit select and induct staff*
  • SITXINV401 Control Stock*
  • SITXWHS401 Implement and monitor work health and safety practices*
Event Management Cluster:
  • SITHKOP404 Plan catering for events or functions*
  • SITXHRM402 Lead and manage people*
  • SITXMGT401 Monitor work operations*
*Denotes untis delivered within the Advanced Standing course SIT40413 Certificate IV in Commercial Cookery. (Please note: All 33 units are delivered within the Direct Entry course).



78 weeks
Direct Entry Course
Tuition Fee: $16,100    
Material Fee: $1,400

26 weeks
Advanced Standing Course
Tuition Fee: $5,200  
Material Fee: $300

Easy payment plans available.


Jan, Mar, May, Aug

Further Studies

On completion of the SIT40413 Certificate IV in Commercial Cookery, students may pursue a SIT50416 Diploma of Hospitality Management course at Stanley College or other education institutions.

Please familiarise yourself with Stanley College’s Refund and Cancellation Policy and Procedure.

To apply, click here to fill in our application form.

Contact Us

Security code
  • I enjoyed my studies in Certificate III and Certificate IV in Commerci... read more Kay Egan
  • I enjoy studying at Stanley College as it has a great learning environ... read more Kim Hong
  • Stanley College provides me with full support to acquire and improve m... read more Raquel Emidio
  • I chose Stanley College because it is conveniently located near the ci... read more Anna Shu Yen Chu
  • Stanley College is simply amazing! What I like about Stanley College i... read more Jia Yee Chai
  • While studying at StanleyCollege, I have made lots of good friends fro... read more Juyun Wu
  • StanleyCollege providesan excellent learning environment where I can a... read more Nari Kim
  • I have enjoyed studying at Stanley College because I have had plenty o... read more Prue Evans
  • Stanley College is conveniently located and the timetable suits the da... read more Yuichi Kaneda
  • My trainer, Aaron Johnson, is a very knowledgeable and helpful person.... read more Martin Danielowski
  • The staff at Stanley College are great! My trainer is friendly and she... read more DucThuanLuu
  • Stanley College is the perfect place to gain knowledge! The trainer pr... read more Siaw Feng Ng