About the course

The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.

Career Opportunities

Employment outcomes resulting from the completion of this course may include the following roles

  • Chef
  • Chef de Partie

Entry Requirements

International students must satisfy the following conditions:

  • An overall IELTS band 5.5 (with no individual band below 5.0) or equivalent.
  • 18 years and above with a High School Certificate (Year 12)


This course will be delivered over 75 weeks which comprises of 63 study weeks and 12 weeks of holiday.

Delivery mode and Assessment

The course is delivered over 20 hours per week. The course includes two 7 hour days per week for practical training in a commercial kitchen and theory training room and  6 hours of online/distance course work.

All Choice Business College cookery programs have a requirement that students must gain work experience in the hospitality industry. All students are expected to accrue up to 240 hours / 8 weeks of practical placement experience.

Students will need to complete 48 complete food service periods in a workplace environment for the unit SITHCCC020 Work effectively as a cook. In addition, students are also required to complete 12 food service shifts for the unit SITHKOP005 Coordinate cooking operations, these shifts can be done within the 48 complete food service shifts. Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Details of the shifts, the type of service and the tasks undertaken will be recorded within the student’s workplace log book.

All students are encouraged to seek work experience in a local restaurant during their course of study. Such work experience can count as food service shifts at any time during the course however time will be allocated in weeks 67 – 75 for completion of the food service shifts. Students who are unable to find a suitable work experience venue will be assisted by Choice Business College in finding a suitable venue. More information on Placement.

Assessments may be conducted through a combination of written questions and answers, case studies, role-plays, and demonstrations.

An average of 10-15 hours of self-study per week is also required in this course.

Course Structure

Total number of units = 33
26 core units plus
7 elective units

SITXFSA001Use hygienic practices for food safety (core)
SITHCCC001Use food preparation equipment* (core)
SITHCCC005Produce dishes using basic methods of cookery* (core)
SITHCCC006Produce appetisers and salads* (core)
SITHCCC007Produce stocks, sauces and soups * (core)
SITHCCC008Produce vegetable, fruit, egg and farinaceous dishes * (core)
SITHCCC012Produce poultry dishes * (core)
SITHCCC013Produce seafood dishes * (core)
SITHCCC014Produce meat dishes * (core)
SITHCCC018Prepare food to meet special dietary requirements * (core)
SITHCCC019Produce cakes, pastries and breads * (core)
SITHCCC020Work effectively as a cook * (core)
SITHKOP005Coordinate cooking operations * (core)
SITHPAT006Produce desserts * (core)
SITXINV002Maintain the quality of perishable items * (core)
BSBDIV501Manage diversity in the workplace (core)
BSBSUS401Implement and monitor environmentally sustainable work practices (core)
SITHKOP002Plan and cost basic menus (core)
SITHKOP004Develop menus for special dietary requirements (core)
SITXCOM005Manage conflict (core)
SITXFIN003Manage finances within a budget (core)
SITXFSA002Participate in safe food handling practices (core)
SITXHRM001Coach others in job skills (core)
SITXHRM003Lead and manage people (core)
SITXMGT001Monitor work operations (core)
SITXWHS003Implement and monitor work health and safety practices (core)
SITXINV004Control stock (elective)
BSBLED401Develop teams and individuals (elective)
SITHIND002Source and use information on the hospitality industry (elective)
SITXINV003Purchase goods (elective)
SITHKOP001Clean kitchen premises and equipment * (elective)
SITHCCC004Package prepared foodstuffs (elective)
SITHFAB016Provide advice on food (elective)

*Prerequisite is SITXFSA001 Use hygienic practices for food safety


Upon successful completion of SIT40516 Certificate IV in Commercial Cookery the student may pursue SIT50416 Diploma of Hospitality Management

Recognition of Prior Learning

We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.

Fees & Intakes

Please refer to International fees schedule on our website

Study locations

Gold Coast, Sydney and Melbourne

Kitchen Practicals held at:

Gold Coast – G104/G105 Australia Fair, Southport Qld 4215 (On Campus)

Sydney – 51-61 South Street, Granville NSW 2142 (Grand Royale)

Melbourne –  54-56 La Trobe Street, Melbourne Vic 3000