Certificate III in Asian Cookery | Certificate IV in Asian Cookery

Certificate III in Asian Cookery | Certificate IV in Asian Cookery


Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Break)




OffShore Int Student: $18,000 *

OnShore Student Visa Holder: $16,000*

Domestic Student: $10,800*

* Total Materials Fee $1,500

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Important – Pre-Enrolment Information:

Prior to enrolment, it is a mandatory requirement for students to complete the Student Pre-Enrolment Genuine Temporary Entrant (GTE) Form.  After receiving and reviewing the form a consultation with our Enrolments Team, Sales Manager or Sales Agent will be scheduled where you will be provided with all the relevant course information to help guide you into making a formal decision.

More information on Student Pre-Enrolment and Application Process is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au

National Code:
SIT31116 / SIT40816
CRICOS Course Code:
093487B/ 093488A
Nationally Recognised:
Delivery mode:
In Class / In Sheldon’s Training Restaurant
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Intake Dates:

AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.

Awarded by

Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)

RTO Code 41138 | CRICOS: 03430J

Packaging Rules:

Please confirm with Sales Manager and Head of Sheldon School of Hospitality

Total Materials Fee – $1,500

Materials fee covers the cost of goods, materials and / or services provided by AIBT to be used by students in the course of training.

The Materials Fees in this qualification include:

  • Class materials
  • Printing
  • Stationery
  • Kitchen consumables
  • Operational cost of Training Restaurant 
  • Uniforms
  • Excursions

Units of Competencies


Manage diversity in the workplace

Implement and monitor environmentally sustainable work practices

Use food preparation equipment

Prepare dishes using basic methods of Asian cookery

Prepare Asian appetisers and snacks

Prepare Asian stocks and soups

Prepare Asian sauces, dips and accompaniments

Prepare Asian salads

Prepare Asian rice and noodles

Prepare Asian cooked dishes

Prepare food to meet special dietary requirements

Work effectively as a cook

Plan and cost basic menus

Coordinate cooking operations

Manage conflict

Manage finances within a budget

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Lead and manage people

Maintain the quality of perishable items

Monitor work operations

Implement and monitor work health and safety practices

Participate in environmentally sustainable work practices

Work effectively with others

Clean kitchen premises and equipment

Participate in safe work practices

Receive and store stock

Purchase goods

Create and use databases

*This includes a minimum of:

Entry requirement:

Academic requirement:
Successful completion of Australian Year 12 or Australian equivalent is mandatory
English requirement:

A minimum of IELTS 5.5 or equivalent is required.

This is a generic entry requirement. For more specific indicators, please refer to your Sales Manager.
Please note if you hold a passport from any sub continent country, a minimum IELTS of 6 is required.

International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.

SITHCCC001Use food preparation equipmentSITXFSA001 Use hygienic practices for food safety
SITHASC001Prepare dishes using basic methods of Asian cookerySITXFSA001 Use hygienic practices for food safety
SITHASC002Prepare Asian appetisers and snacksSITXFSA001 Use hygienic practices for food safety
SITHASC003Prepare Asian stocks and soupsSITXFSA001 Use hygienic practices for food safety
SITHASC004Prepare Asian sauces, dips and accompanimentsSITXFSA001 Use hygienic practices for food safety
SITHASC005Prepare Asian saladsSITXFSA001 Use hygienic practices for food safety
SITHASC006Prepare Asian rice and noodlesSITXFSA001 Use hygienic practices for food safety
SITHASC008Prepare Asian cooked dishesSITXFSA001 Use hygienic practices for food safety
SITHCCC018Prepare food to meet special dietary requirementsSITXFSA001 Use hygienic practices for food safety
SITHCCC020Work effectively as a cookSITXFSA001 Use hygienic practices for food safety
SITHKOP001Clean kitchen premises and equipmentSITXFSA001 Use hygienic practices for food safety
SITHKOP005Coordinate cooking operationsSITXFSA001 Use hygienic practices for food safety
SITXINV002Maintain the quality of perishable itemsSITXFSA001 Use hygienic practices for food safety

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

AIBT provides approximately 360 hours in total of unpaid workplace Vocational Placement.  

For more information regarding complete service periods (shifts) required please confirm with sales manager and Head of Sheldon School of Hospitality. 

Completing all the units of competency within this qualification will lead to the issuance of a Certificate III in Asian Cookery (SIT31116) and Certificate IV in Asian Cookery (SIT40816) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.

Asian Chef 
Chef De Partie

* Completion of an AIBT qualification does not guarantee an employment outcome.

take the next step

(+61) 1300 128 199​