SIT Package 1

SIT40516 Certificate IV in Commercial Cookery (CRICOS CODE: 106777C) (Superseded)

SIT50416 Diploma of Hospitality Management (CRICOS CODE: 106778B) (Superseded)

Course Overview

This Package consists of two qualifications, SIT40516 Certificate IV in Commercial Cookery and SIT50416 Diploma of Hospitality Management. These qualifications have been superseded.

This package has been developed for people who want to become a chef and who also want additional skills to work in more senior positions within the commercial kitchen environment.

This qualification is suitable for International Students who wish to study in Australia and develop skills and knowledge within the hospitality industry. Students are required to hold a current Australian visa with study rights to commence this course.

All students are required to undertake practical training as part of their course in the College’s commercial kitchen in addition to a work placement.

The work placement requires all students to complete 372 hours in a College approved commercial venue where students must complete a minimum of 67 full food service shifts covering:
10 breakfast service shifts
16 lunch service shifts
40 dinner service shifts; and
1 special function shift
Course Information
Pre-Enrolment Information
Click here for Pre Enrolment Information


100 weeks (20 hours per week)

Delivery Mode

Face to face - 16 hours per week

External study - 4 hours per week

Delivery Location

Theory - West End Campus (Unit 3, 305 Montague Road, West End 4101)

Practical - BPC Training Kitchen (Shop10, 455 Brunswick Street, Fortitude Valley 4006)

Learning Materials

Students are provided access to the College Learning Management System and will have access to all training materials and assessments

Chef Uniform and equipment

Students are provided with the following materials which form part of the course material fees:
• Knife and equipment set
• White Chef jacket and traditional check pants
• White bib apron, skull cap and neckerchief
• Port shoe

Career Path

• chef
• chef de partie.
• Banquet or function manager
• Café manager
• Chef de cuisine
• Chef patissier
• Club manager
• Kitchen manager
• Restaurant manager

Assessment Methods

Each unit of competency has three assessment components which include

1. Written Assessments

2. Student Presentation

3. Practical Assessment

Written assessments may be completed electronically in class but students should allow at least two hours per week to complete assessments in their own time. All practical assessments are scheduled during practical classes. In addition to the above assessments, students are required to complete a logbook for two units of competency in a commercial kitchen:
SITHCCC020 Work effectively as a cook (48 full food service shifts)
SITHKOP005 Coordinate cooking operations (12 full food service shifts)

Work Placement

The student support officer will co-ordinate the arrangement of the work placement with the Trainer and the work placement venue at a time convenient for all. Students who wish to arrange their own work placement will need the College to approve the work placement venue prior to commencing any work placement hours.

Entry Requirements

1. 18 years of age and over

2. Computer skills and your own personal computer to complete the assessments electronically

3. Proficiency in English (Minimum 5.5 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully complete the college Language, Literacy and Numeracy assessment)

Recognition of Prior Learning (RPL)
What is Recognition of Prior Learning:

Recognition of Prior Learning (RPL) is a process that provides Students with an opportunity to receive credit for the formal and non-formal learning that has been undertaken since leaving school. The RPL process considers all relevant qualifications, skills, knowledge and experience that has been acquired throughout your working life. The RPL Assessment process enables the Assessor to collect a range of evidence to assist Students with either completing a full qualification or a partial qualification depending on the skills, knowledge and experience. If you have been granted a partial qualification throughout the RPL process, then you will be able to complete your qualification by undertaking the necessary gap training identified by our Assessor with our College.

RPL Process:

1. Complete the Enrolment Application Form

2. Submit all relevant documentation to support your application such as your current Resume, workplace reference letters, photographs of any evidence from the workplace and any other documentary evidence relevant to the Application

3. Pay the required deposit

Once all of the above information has been submitted, a BPC representative will contact you to arrange an interview to discuss your Application and to explain the process of meeting the requirements of the RPL process in order to issue you the relevant qualification.

Course Fee
Non Refundable Enrolment Application Fee

AUD $300

Tuition Fee

AUD $14,000

Training Consumables / Material Fee

AUD $2,000 (includes kitchen ingredients, Chef uniform and shoes and knife kit).

Total Fee

AUD $16,300

Payment plans are available at a cost of $30. Please contact the admissions team for more information.

Course Units
Below 33 Units will be delivered as part of SIT40516 Certificate IV in Commercial Cookery.
Unit Code Unit Name Core/Elective
SITXFSA001 Use hygienic practices for food safety C
SITXFSA002 Participate in safe food handling practices C
SITHFAB002 Provide responsible service of alcohol E
SITXWHS003 Implement and monitor work health and safety practices C
SITHFAB005 Prepare and serve espresso coffee E
SITHCCC001 Use food preparation equipment C
SITHCCC005 Prepare dishes using basic methods of cookery C
SITHCCC002 Prepare and present simple dishes E
SITHCCC003 Prepare and present sandwiches E
SITHCCC007 Prepare stocks, sauces and soups C
SITHCCC006 Prepare appetisers and salads C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes C
SITHCCC012 Prepare poultry dishes C
SITHCCC013 Prepare seafood dishes C
SITHCCC014 Prepare meat dishes C
SITXCOM005 Manage conflict C
SITHCCC020 Work effectively as a cook (Logbook 48 service shifts) C
SITHCCC019 Produce cakes, pastries and breads C
SITHPAT006 Produce desserts C
SITHCCC018 Prepare food to meet special dietary requirements C
SITXINV002 Maintain the quality of perishable items C
SITHKOP005 Coordinate cooking operations (Logbook 12 service shifts) C
SITHKOP002 Plan and cost basic menus C
SITHKOP004 Develop menus for special dietary requirements C
SITXINV003 Purchase goods E
SITXINV004 Control stock E
SITXFIN003 Manage finances within a budget C
SITXMGT001 Monitor work operations C
BSBDIV501 Manage diversity in the workplace C
SITXHRM003 Lead and manage people C
SITXHRM001 Coach others in job skills C
BSBSUS401 Implement and monitor environmentally sustainable work practices C
SITXCCS007 Enhance customer service experiences E
22 Units will be credited transferred from the above SIT40516 Certificate IV in Commercial Cookery and balance of 6 units listed below will be delivered as part of the SIT50416 Diploma of Hospitality Management
Unit Code Unit Name Core/Elective
BSBMGT517 Manage operational plan C
SITXCCS008 Develop and manage quality customer service practices C
SITXFIN004 Prepare and monitor budgets C
SITXGLC001 Research and comply with regulatory requirements C
SITXHRM002 Roster staff C
SITXMGT002 Establish and conduct business relationships C
Intake Dates and Holidays
Intake Date Holidays
14-Nov-22 13 Weeks 
16-Jan-23 11 Weeks 
20-Feb-23 11 Weeks 
20-Mar-23 12 Weeks 
24-Apr-23 11 Weeks 
15-May-23 11 Weeks 
12-Jun-23 15 Weeks 
17-Jul-23 13 Weeks 
14-Aug-23 13 Weeks 
11-Sep-23 14 Weeks 
16-Oct-23 13 Weeks 
20-Nov-23 13 Weeks