SIT40816 – Certificate IV in Asian Cookery 
CRICOS – 091756B
Course Overview
This qualification pathway provides learners with the skills and knowledge to be a qualifed chef in a team leader or supervisory capacity. The program will broaden practical skill sets and add a depth of working administration knowledge for more senior roles. 
Focus is in given to developing key skills in the areas of developing menus for special dietary needs, staff management, cordinate daily kitchen production operations and financial management of production costs.
Entry Requirement
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
  • English Proficiency 5.5 with no band score below 5
  • 18 Years+
Local/International Students: This qualification requires a good command of spoken and written English; Participants must have the capacity to interact with others as part of a team, with customers and staff, with the ability to read and write to enable effective communication within a business or enterprise.
Fees
Please see Current Fee Schedule.

The following items are included in the course costs:
  • Full Chefs Uniform
  • Toolkits – Commercial Cookery starter kit
  • iPad or Tablet
  • eLearning Resources
Course Duration
This course has a duration of up to 2 years (Part Time) for campus based program delivery. (standalone course pathway)
Work Placement
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a minimum of 3 months (1 term). 
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.

Students have the option of sourcing their own relevant employment or alternatively can apply for an Internship with Evolution Employment Network.

Learn more

Download 
Course brochure