CIV Kitchen Management overview table

Course Structure and Units

SITXFSA005 Use hygienic practices for food safety
SITXINV006 Receive, store and maintain stock
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, egg 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
SITHPAT016 Produce desserts
SITHCCC043 Work effectively as a cook
SITXFSA006 Participate in safe food handling practices
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITHKOP015 Design and cost menus
SITHKOP013 Plan cooking operations
SITHKOP012 Develop recipes for special dietary requirements
SITXHRM008 Roster staff
SITXCOM010 Manage conflict
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
SITXFSA008 Develop and implement a food safety program
BSBCMM211 Apply communication skills
SITXINV007 Purchase goods
SITXINV008 Control stock
SITHKOP014 Plan catering for events or functions
SITHCCC026 Package prepared foodstuffs
SITHCCC044 Prepare specialised food items
BSBCMM211 Apply communication skills
SITXINV007 Purchase goods
SITXINV008 Control stock
SITHKOP014 Plan catering for events or functions
SITHCCC026 Package prepared foodstuffs
SITHCCC038 Produce and serve food for buffets


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 Chef or Team Leader in a restaurant, hotel, pub, cafe or aged care institute.  Or to run a small business in these sectors.

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)
Specialised Food Stream $ 1,883.25 $2,790.00 $376.65 $558.00 $15,345.00
Buffet Stream $ 1,836.00 $2,720.00 $367.20 $544.00 $14,960.00

Please note: students having completed the Certificate III in Commercial Cookery will receive a number of credit transfers and hence significantly lower fees. This is calculated on a case by case basis. For further information please contact us directly.

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 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 may also be the duration of the training contract with your employer unless otherwise agreed.

The program is delivered under a workplace training model in your workplace which includes an induction visit and at least 4 visits per year where the course is delivered as an Apprenticeship or Traineeship pathway.


Training Hours and Commitment

To ensure a student meets and progresses through their course requirements and completes within the nominated duration, it is recommended they commit time each week to complete course work and assessments and attend any scheduled visits with the Trainer.

The specific number of hours to commit will vary and depend on the capacity of each individual. Under the workplace training model, the workplace is required to provide an (full-time) Apprentice or Trainee 3 hours per week withdrawn from normal or routine duties for the purpose of this training.

Note: Weekly hours committed to the program will vary depending on the unit of competency being undertaken.


Assessment Methods

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

  • Short answer questions
  • Knowledge tests
  • Projects
  • Practical tasks
  • Supervisor verification
  • Demonstrations
  • 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

This qualification can form part of an Australian Apprenticeship pathway.  Upon completion of this qualification, there are further opportunities to study at a Diploma or Advanced Diploma level in either a hospitality or other related qualification as offered by a Registered Training Organisation.