CIV Commercial Cookery overview table (1)

Course Structure and Units

SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITHCCC001 Use food preparation equipment
SITHCCC006 Prepare appetisers and salads
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC020 Work effectively as a cook
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITXFSA002 Participate in safe food handling practices
SITHCCC018 Prepare food to meet special dietary requirements
SITXHRM001 Coach others in job skills
SITHKOP002 Plan and cost basic menus
SITHKOP005 Coordinate cooking operations
SITHKOP004 Develop menus for special dietary requirements
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
BSBDIV501 Manage diversity in the workplace
SITXMGT001 Monitor work operations
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXFIN003 Manage finances within a budget
SITXWHS003 Implement and monitor work health and safety practices
BSBCMM211 Apply communication skills
SITXMGT002 Establish and conduct business relationships
SITXFIN002 Interpret financial information
SITXHRM002 Roster staff
SITXINV003 Purchase goods
SITXINV004 Control Stock
BSBPEF301 Organise personal work priorities

Pre requisites

There are no pre-requisites for entry to the Certificate IV Commercial Cookery course.

Employment Outcomes

Successful completion of this course provides the skills and knowledge to perform roles including Sous Chef or Team Leader in a restaurant, hotel, pub, cafe or aged care institute. 

All nationally recognised qualifications cover a range of general employability skills required in the hospitality industry. Including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.


To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. It is suitable for a range of employees and individuals.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

Email hello@avtes.com.au to enrol now.


Stream Tuition Fees (SFP – T/A) Tuition Fees (SFP – Non T/A) Tuition Fees (SFP Concession – T/A) Tuition Fees (SFP Concession – Non T/A) Tuition Fees (Full Fee / RPL)
Supervisor $ 1,608.00 $2,412.00 $321.60 $482.40 $13,400.00
If completed SIT30816 $ 552.00 $828.00 $110.40 $165.60 $4,600.00
If completed SIT30813 $ 612.00 $918.00 $122.40 $183.60 $5,100.00

*Prices dependent on students having completed the relevant Certificate III level qualification and units.

SFP – Skills First Program

T/A – Traineeship / Apprenticeship

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Course Duration and Delivery Mode

This program is a self-paced competency based program. The duration is 12 months or less with RPL. If an apprentice or trainee the duration of the program is the duration of the training contract with your employer unless otherwise agreed. The program is delivered under a workplace training model in your workplace and includes 4 visits per year.

Training Hours and Commitment

To ensure a student keeps up with course requirements and completes in the nominated duration they will need to commit to;

  • around 4-16 hours per week to complete course requirements;
  • be working a minimum average of 7-27 hours per week in their role;
  • and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.

Under the workplace training model a workplace is required to provide a (full-time) Trainee or Apprentice 3 hours per week withdrawn from normal or routine duties for the purpose of this training. (Note: Weekly commitment will vary depending on the unit of competency being undertaken.)

Assessment Methods

Assessment of this course may involve the following types of assessment.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. You will need to provide a portfolio of supporting evidence upon enrolment. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.

Further Training Opportunities

Opportunities for further training include the Diploma and Advanced Diploma of Hospitality Management.