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 |
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
[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.