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Commercial Cookery Stream Plus (CCS+)


The requirements of the Tourism, Travel, and Hospitality Training Package (SIT) have been incorporated into the design of our Commercial Cookery Stream Plus (CCS+) Stream/package.

This stream includes the Certificate III in Commercial Cookery, Certificate IV in Kitchen Management, Diploma of Hospitality Management and Advanced Diploma of Hospitality Management, is a rigorous and comprehensive program that aims to provide students with the fundamental knowledge, abilities and competencies they need to succeed in the ever-changing field of commercial cooking and hospitality management. Students will be well-prepared for a successful career in the culinary and hospitality industries by completing this course, which combines theory, practice, and industry experience.

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Recognised by Australian Qualifications Framework and Nationally Recognised Training


CRICOS Course Code:

114253J + 114254H + 114255G + 114256F

Delivery Mode:

Face to Face and Kitchen Based

Work Placement:

240 hours


Please see the Fees and Charges page or contact the campus directly!


Every Month


Melbourne Campus

AIA Kitchen Location:

14/65 Mark Street, North Melbourne VIC 3051


Up to 130 Weeks*

(This qualification will be delivered as full-time study over the course of 130 weeks including 20 weeks of breaks/holidays. Duration may vary based on mode of delivery and/or RPL and CT)

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Course entry requirements

There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students as along as they can provide the evidence that:

  • The Student must be 18 years or older at the time of course commencement,
  • The Student has successfully completed the Australian Year 12 (or equivalent) and,
  • The Student have an IELTS score of at least 6.0 or PTE Academic score of 50 (or equivalent) OR Successful completion of ELICOS (English for Academic Purposes (EAP) or General English) at Upper Intermediate level.
  • Note: Citizens of certain countries are exempted from the English proficiency requirement, please contact AIA for further details or visit the DOHA Website.

Additional Entry Requirements:

  • Students commencing this course will be required to complete the Language, Literacy and Numeracy (LLN) assessment on the orientation day. This will assist AIA to identify the student needs for any additional support during their study.
  • Practical’s for students must complete their practical in AIA kitchen facilities or as advised otherwise. Where students are required to come to campus or kitchen, and use the available facilities and resources, they should be advised of the date and time of the delivery and assessment, where they are required to visit the campus and/or kitchen and complete their assessment requirements in the compliant way and in accordance with Standard 1.8 of SRTO 2015.
  • AIA will make all possible efforts and aim to secure workplace arrangements for all enrolled students.
  • Students must have access to working PC or laptop with a configuration suitable to meet study requirements – please seek your trainer/assessor assistance in this regard.
  • Students must have basic digital literacy such as, the ability to communicate and access the information through digital technologies, social media, search engines, emails and/or basic use of Microsoft Office products and have access to the working internet.
  • If the student educational qualification does not meet the AIA’s admission requirements, other factors may be considered at the discretion of AIA. For more information, please see the AIA’s Admissions Policy available in the Forms & Policies page.
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Delivery Mode and Assessment


hours per week delivered face to face and kitchen based


hours or more of self-study per week


weeks including holidays

Work Placement

Students must complete a minimum of 60 complete service period (shifts) of 4 hours each or 30 complete service periods (shifts) of 8 hours each in hospitality workplace undertaking work task relevant to the unit content. Total minimum hours of work placement are 240 – AIA will also consider student employment circumstance before allocating the shifts.

Assessment Methodology

Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that hey have met the required outcomes. Assessment methods may include: written questions, projects, presentations, report writing, role plays/observations, kitchen-based demonstration & work placement

Employment Pathways?

Once the student has completed the CCS+ package, they will have multiple careers outcomes such as, small business in hospitality industry, food business management, catering business, restaurants management, cook or chef in restaurants, cafes, pubs , clubs and many more.

Further Study Pathways

You may decide to continue your education with us in a higher or related course to further expand your career options. “Pathways” enable you to advance toward a higher qualification while also acknowledging your completed coursework. Frequently, this means you can finish your next qualification faster.

AIA also provide pathways with higher education, through an approved articulation. For more information on this could be found on the website.

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Course Structure

CCS+ package program is a comprehensive 130 weeks (or 2 years and 6 months) designed to provide students
with solid foundation in commercial cookery, kitchen management and hospitality management.
This package includes the following qualifications with durations;

Code Title Core/Elective
SIT30821 Certificate III in Commercial Cookery - 52 Weeks Click on the Course code to view
SIT40521 Certificate IV in Kitchen Management - 26 Weeks Click on the Course code to view
SIT50422 Diploma of Hospitality Management - 26 Weeks Click on the Course code to view
SIT60322 Advanced Diploma of Hospitality Management - 26 Weeks Click on the Course code to view

Assessment Methodology

Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:

  • Written questions
  • Projects
  • Presentations
  • Report writing
  • Role plays/observations
  • Kitchen based demonstration
  • Work placement

At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed

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Ready to launch your career
with AIA


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