Dual SIT40516
Certificate IV in Commercial Cookery & SIT40716
Certificate IV in Patisserie

This dual qualification ensure graduates have extensive practical and theory knowledge both as qualified chef and patisserie chef. This integrated programme will prepare graduates to be a competitive candidate in the Australian market place with in-depth practical skills and work experience, understanding of what it takes to manage a kitchen, finances, and a team.


Be part of one the fastest growing industries in Australia. This dual qualification ensure graduates have extensive practical and theory knowledge both as qualified chef and patisserie chef. This integrated programme will prepare graduates to be a competitive candidate in the Australian market place with in-depth practical skills and work experience, understanding of what it takes to manage a kitchen, finances, and a team. On graduation students will have the skills to work as qualified chefs, chef de pratie or Patisserie chef. Elective work placement training of 8 weekly hours available.


Core Units
SITHCCC005 – Prepare dishes using basic methods of cookery
SITXHRM001 – Coach others in job skills
BSBSUS401 – Implement and monitor environmentally sustainable work practices
BSBDIV501 – Manage diversity in the workplace
SITHCCC001 – Use food preparation equipment
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC008 – Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC018 – Prepare food to meet special die
SITHCCC019 – Produce cakes, pastries and breads
SITHCCC020 – Work effectively as a cook
SITHKOP002 – Plan and cost basic menus
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITHPAT006 – Produce desserts
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM003 – Lead and manage people
SITXINV002 – Maintain the quality of perishable items
SITXMGT001 – Monitor work operations
SITXWHS003 – Implement and monitor work health and safety practices

Elective Units
SITHCCC011 – Use cookery skills effectively
SITHPAT002 – Produce gateaux, torten and cakes
SITHPAT005 – Produce petits fours
SITHPAT007 – Prepare and model marzipan
SITHPAT008 – Produce chocolate confectionery
SITHPAT009 – Model sugar-based decorations
SITHPAT010 – Design and produce sweet buffet showpieces


This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:

  • Chef
  • Chef de partie
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

  • Chef
  • Chef de partie
  • Caterer
  • Catering supervisor