SIT40521 CERTIFICATE IV KITCHEN MANAGEMENT

Course Description
certificate iii in commercial cookery

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:

  • 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. 26 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 asmitraining.edu.au. 

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

  • 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
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012* Develop recipes for special dietary requirements
  • SITHKOP013* Plan cooking operations
  • SITHKOP015* Design and cost menus
  • SITHPAT016* Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008* Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006* Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices

  • SITHCCC026* Package and Prepare Food Stuffs
  • SITHCCC040* Prepare and serve cheese
  • SITHCCC044* Prepare specialised food items
  • SITHCCC025* Prepare and present sandwiches
  • SITXINV008 Control stock
  • BSBTWK501 Lead diversity and inclusion

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