| Qualification Name | Package: SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 109493B) and SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 113408C) |
| AQF Level | AQF Level 4 and AQF Level 5 |
| Duration | 104 weeks |
| Fees |
Tuition Fee: $15000.00 AUD Enrolment Fee: $200.00 AUD Material Fee: $1000.00 AUD * * The material fees for the course include:
Other Fees: Please refer to the International Fees Schedule |
About the course
The SIT40521 Certificate IV in Kitchen Management & SIT50422 Diploma of Hospitality Management is for individual to develop a wide range of cookery skills in individuals that are intending to become a commercial cook and within the hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.
Entry Requirements
- Minimum 18 years of age
- Must have completed equivalent to Australian year 12
- IELTS band 5.5 (with no individual band below 5.0) or equivalent
Intake Date
| 2023 | |
|---|---|
| 10 Jul | 09 Oct |
| 2024 | |
|---|---|
| 08 Jan | 08 Apr |
| 08 Jul | 07 Oct |
| 2025 | |
|---|---|
| 06 Jan | 07 Apr |
| 07 Jul | 06 Oct |
Unique Student Identifier (USI)
Delivery locations
|
Location |
Address |
Operating Hours |
|
|
Sydney Campus |
Classroom |
Suite 701, Level 7 541 Kent Street SYDNEY NSW 2000 |
Mon – Fri 8:30 – 17.00 |
|
Kitchen |
Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010 |
Mon – Thurs 7:30 – 15:00 |
|
|
Parramatta Campus |
Classroom |
Level 5, Suite 2/460 Church St, Parramatta, NSW 2150 |
Mon – Fri 8:30 – 17.00 |
|
Kitchen |
Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010 |
Mon – Thurs 7:30 – 15:00 |
|
|
Melbourne Campus |
Classroom |
Level 6, 341 Queen Street, Melbourne, VIC 3000 |
Mon – Fri 8:30 – 17.00 |
|
Kitchen |
11-17 Jeffcott Street, West Melbourne, VIC 3003 |
Mon – Thurs 7:30 – 15:00 |
|
ASSESSMENT METHODS
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations. Work Placement Requirement: All students are required to work in the hospitality industry for 60 service periods (48 services periods for SITHCCC020 Work effectively as a cook & 12 services period for SITHKOP005 Coordinate cooking operations) to meet the requirements of the course. Students who are unable to find a suitable work experience venue will be assisted by Choice Business College in finding a suitable venue.
Course Structure
Total number of units = 33 | 27 core units plus┃6 elective units
You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |
| SITHKOP011 | Plan and implement service of buffets | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITXINV008 | Control stock | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
* Prerequisite is SITXFSA001 use Hygiene Practices for Food Safety
Choice Business College offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
Choice Business College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.
PATHWAYS
Student who successfully complete the SIT40521 Certificate IV in Kitchen Management with CBC, will continue their studies into the SIT50422 Diploma of Hospitality Management.
(Applicable to SIT50422 Diploma of Hospitality Management – Package)
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations.
COURSE STRUCTURE
Learners must achieve a competent result in the twenty-eight (28) units to obtain the SIT50422 Diploma of Hospitality Management qualification.
Within the twenty-eight (28) units, student will receive twenty-three (23) units as a credit transfer from the SIT40521 Certificate IV in Kitchen Management, which means student will be required to complete an additional Five (5) units to complete the SIT50422 Diploma of Hospitality Management qualification. For a breakdown of:
- Twenty-three (23) units as a credit transfer
- Five (5) units to complete Please refer to the table below.
The twenty-one (23) units as a credit are as follow:
[table id=7 /]The remaining Five (5) units of competency are as follows:
[table id=2 /]
Pathways
Students who successfully complete the SIT50422 Diploma of Hospitality Management, may pursue SIT60316 Advanced Diploma of Hospitality Management or Bachelor Degree with another CRICOS Registered Provider.
