Course Description
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors
After successfully completion of this qualification, students may have the opportunity to progress into Diploma of Hospitality Management
All students are required to have access to a computer and the Microsoft Office suite, Chef whites and Knives
Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Credit Transfer and Recognition of Prior Learning (RPL) reduces the amount of learning required to achieve a qualification.
Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. ASMI will accept test results from the following specified English language tests for student visa purposes taken in any country:
Students are required to reach a minimum level of English: IELTS 6.5 (with no individual band less than 5.0) or TOEFL 530 or ISLPR 2+. For further advice or assistance, please contact the International Student Manager.
Option 1 (26 weeks stand-alone*: Administration Fee: $100.00, Resource Fees: $250.00, Tuition Fees: $5,800.00 (*Only available for students who have completed SIT30821 – Certificate III in Commercial Cookery)
Option 2 (104 weeks Certificate III in Commercial Cookery + Certificate IV in Commercial Cookery + Diploma of Hospitality Management Package) Administration Fee: $100.00, Resource Fees: $470.00, Tuition Fees: $19,000.00
Option 3 (135 weeks Certificate III in Commercial Cookery + Certificate IV in Commercial Cookery + Diploma of Hospitality Management + Advanced Diploma of Hospitality Management Package) Administration Fee: $100.00, Resource Fees: $600.00, Tuition Fees: $22,500.00
Students must successfully complete 27 mandatory core unit in order to achieve this qualification:
Students must successfully complete 6 elective units of competency in order to achieve this qualification:
Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.
Monday | 8:30am - 5:00pm |
Tuesday | 8:30am - 5:00pm |
Wednesday | 8:30am - 5:00pm |
Thursday | 8:30am - 5:00pm |
Friday | 8:30am - 5:00pm |
Saturday | Closed |
Sunday | Closed |