This program covers the requirements needed to obtain a qualification in SIT40516 – Certificate IV in Commercial Cookery and provides a pathway to work as a commercial cook who has a supervisory or team leadership role in the kitchen such as a demi chef, chef de partie, sous or head chef position. in a variety of establishments including but not limited to restaurants hotels, resorts, exhibition and convention centres, cruise ships, clubs, stadiums, cafes and coffee shops.

Upon successfully completion of this qualification, you will be able to use a wide range of well-developed cookery skills and have a sound knowledge of kitchen operations, kitchen management, menu costings working within and to a budgets.

At this level it would be expected they you are able and capable of operating independently or with limited guidance from others and use discretion to solve non routine problems in planning and supervising your kitchen and food production operations.