Certificate IV in Asian Cookery | Advanced Diploma of Hospitality Management
VET NATIONAL CODE: SIT40816 / SIT60316
(88 weeks Tuition + 16 weeks Break)
NSW/QLD/TAS Campuses (AIBT)
(Both qualifications available in AIBT)
NSW/QLD Campuses (AIBT-I)
(Only Adv Dip Hospitality Management is available in AIBT-I)
OffShore Int Student: $18,000 *
OnShore Student Visa Holder: $16,000*
Domestic Student: $10,800*
* Total Material Fee $1,500
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
AIBT-I CRICOS CODE: 095335B
In Class / In Sheldon’s Training Restaurant
In Class / In Sheldon’s Training Restaurant
All AIBT-I students enrolled in courses delivered by AIBT-I will be trained and assessed by AIBT (RTO: 41138 | CRICOS: 03430J) trainers and assessors.
AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.
AIBT-I – Monthly Intakes from 2nd March 2020
RTO Code 41138 (CRICOS: 03430J)
Australia Institute of Business & Technology – International Pty Ltd (AIBT-I)
RTO Code 45169 (CRICOS: 03610E)
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 / AIBT-I to be used by students in the course of training.
The Materials Fees in this qualification include:
- Class materials
- Kitchen consumables
- Operational cost of Training Restaurant
Units of Competencies
*This includes a minimum of:
- 12 complete service periods (shifts) for unit SITHKOP005 – Coordinate cooking operations.
For more information on the course content, visit: https://training.gov.au/Training/Details/SITHKOP005
- 48 complete service periods (shifts) for unit SITHCCC020 – Work effectively as a cook.
For more information on the course content, visit: https://training.gov.au/Training/Details/SITHCCC020
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.
|SITHCCC001||Use food preparation equipment||SITXFSA001 Use hygienic practices for food safety|
|SITHASC001||Prepare dishes using basic methods of Asian cookery||SITXFSA001 Use hygienic practices for food safety|
|SITHASC002||Prepare Asian appetisers and snacks||SITXFSA001 Use hygienic practices for food safety|
|SITHASC003||Prepare Asian stocks and soups||SITXFSA001 Use hygienic practices for food safety|
|SITHASC004||Prepare Asian sauces, dips and accompaniments||SITXFSA001 Use hygienic practices for food safety|
|SITHASC005||Prepare Asian salads||SITXFSA001 Use hygienic practices for food safety|
|SITHASC006||Prepare Asian rice and noodles||SITXFSA001 Use hygienic practices for food safety|
|SITHASC008||Prepare Asian cooked dishes||SITXFSA001 Use hygienic practices for food safety|
|SITHCCC018||Prepare food to meet special dietary requirements||SITXFSA001 Use hygienic practices for food safety|
|SITHCCC020||Work effectively as a cook||SITXFSA001 Use hygienic practices for food safety|
|SITHKOP005||Coordinate cooking operations||SITXFSA001 Use hygienic practices for food safety|
|SITXINV002||Maintain the quality of perishable items||SITXFSA001 Use hygienic practices for food safety|
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
AIBT/AIBT-I 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 IV in Asian Cookery (SIT40816) and Advanced Diploma of Hospitality Management (SIT60316) 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.
Chef De Partie
Front Office Manager
* Completion of an AIBT / AIBT-I qualification does not guarantee an employment outcome.
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