SIT40516 Certificate IV in Commercial Cookery

This qualification reflects the role of a demi chef or equivalent who has completed an apprenticeship or who has passed the appropriate trade test or who has the appropriate level of training and who is engaged to perform general or specialised cooking, butchering, baking or pastry cooking duties and/or supervises and trains other cooks and kitchen employees.

It is expected that this pathway would be for larger kitchens and for candidates that have shown an ability to contribute at a higher standard. It would also allow for existing staff with a Certificate III in Commercial Cookery to continue on to gain this qualification and be linked to a more senior job outcome.

Requirements for completion of this qualification

The requirements for granting this qualification will be met when competency is demonstrated across 33 units:

  • 26 core units
  • 7 elective units

ATTC Fact Sheet Chef Commercial Cookery

Funding options

  • Fee for Service (if eligibility criteria are met)
  • User Choice
See Funding Options

SIT40516 Certificate IV in Commercial Cookery is Nationally Recognised Training.


Certificate IV in Commercial Cookery

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