Triple – SIT30821 /SIT40521/SIT40621 Certificate III in Commercial Cookery and Certificate IV in Kitchen Management and Catering Management

Course Overview

The Triple Qualification SIT40516/SIT40521/SIT40621 – Certificate IV in Kitchen Management, Certificate III in Commercial Cookery and Certificate IV in Catering Management reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Envirotech offers this unique triple certificate program via an on-the-job training and traineeship mode giving learners the opportunity to study and apply their skills directly in a real workplace environment. By immersing themselves in the actual work environment, students can understand the dynamics of the industry, learn industry-specific skills and become familiar with workplace practices, expectations, and professional etiquette.  In addition, students undergo vocational work placements, where they gain valuable hands-on experience while receiving supervision and guidance from industry professionals facilitating easier adaptation to the workplace environment and expanding future employment prospects.

Vocational Industry Professional (VIP) Placement

Mandatory Vocational Placement program designed to enrich students’ educational experience through practical, real-world engagement.

• 40 weeks and requiring a commitment of 16 hours per week (Face-to-face or online or combination of both)
• This program pairs students with an Industry Vocational Placement Host providing an invaluable opportunity to apply theoretical knowledge in a professional setting.
• • Students have the flexibility to bring their own Vocational Placement Host (possible employers), allowing for a personalised experience that aligns with their career aspirations and interests.

The primary objectives of this placement are skills development, networking, and enhanced employability. Through hands-on experience, students will refine their professional skills, build meaningful industry connections, and significantly  boost their job readiness, giving them a competitive edge in the job market.

This mandatory placement is a pivotal component of the Envirotech Education curriculum, ensuring students not only learn but also experience the realities of their chosen field.

Sustainable Cuisine

Sustainable cuisine is an environmentally sustainable food system that uses food products grown, harvested, processed, packaged and shipped or distributed with minimal environmental impact. Typically, food products are fresh, local and organic.

Community Benefits

Sustainable cuisine has promising benefits. Patronizing local food supplies contributes to a strong economy. This promotes a sense of community and protects family-run farms as well. By encouraging local supply of foods, this contributes to a strong local economy, promotes a sense of community, plus it protects local farms and farming families.

Environmental Benefits

​Sustainable cuisine encourages the adoption of organic and biodynamic farming practices. This results to more nutritious food, better soil and water quality, enhanced biodiversity and improved energy conservation.

Lead Events and Catering​

Take part in events, which may include but not limited to: local happenings, catering opportunities and other commercial events.

Skill Sets (Micro-Credentials)​

Skill Sets are combinations of units of competency which link to a licence or regulatory requirement or defined industry need. This program offer specialised accredited skill sets from the program start date to advance our students quality employment options.

• SITSS00069 Food Safety Supervisor Skill Set
• SITSS00068 Food Handling Skill Set
• SITSS00071 Responsible Service of Alcohol
• SITSS00079 Environmentally Sustainable Hospitality and Restaurant Operations
• SITSS00066 Kitchen Management Skill Set
• SITSS00087 Mentoring and Supervision

Course Entry Requirements

For International Students

• 18 years of age or over.
• Demonstrate both academic and English language requirements as follows:
  • Successful completion of Year 12 or equivalent with some work experience; or other relevant qualifications or experience
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre or equivalent.
• Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirements.
• Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint)

Some of our partner organisations include:

Course Units

2024

2025