Course Description
certificate iv in commercial cookery

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook

Work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops

After successfully completion of this qualification, students may have the opportunity to progress into Certificate IV in Commercial Cookery

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:

  • The TOEFL Paper-Based Test (TOEFL PBT)
  • Pearson Test of English (PTE) Academic
  • Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English).

Students are required to reach a minimum level of English: IELTS 5.5 (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.

Classroom Based – offered in Brisbane and Sydney, classroom and workplace based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence. 52 weeks full time.

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required. For more information on the RPL process please visit our website 

OPTION 1 –  (52 weeks stand alone): 

Administration Fee: $100.00, Resource Fees: $250.00, Tuition Fees: $8,200.00

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

  • SITHCCC023* Use food preparation equipment
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHCCC028* Prepare appetisers and salads
  • SITHCCC029* Prepare stocks, sauces and soups
  • SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031* Prepare vegetarian and vegan dishes
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITHCCC043* Work effectively as a cook
  • SITHKOP009* Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITHPAT016* Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006* Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practice

  • SITHCCC025* Prepare and present sandwiches
  • SITHCCC040* Prepare and serve cheese
  • SITHCCC044* Prepare specialised food items
  • BSBSUS211 Participate in sustainable work practices
  • SITHCCC026* Package and Prepare Food Stuffs

International  – Download

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