Choice Business College | Package: SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 109493B) and SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 113408C)

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: Learning and assessment materials (including raw materials used in the commercial kitchen Full uniform and safety boots Chef knife set 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

2024
08 Jan	08 Apr
08 Jul	07 Oct

2025
06 Jan	07 Apr
07 Jul	06 Oct

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Unique Student Identifier (USI)

All students are required by the Australian Government to have a Unique Student Identifier (USI). If you do not have a USI, we cannot issue your credential (Certificate & Transcript, or Statement of Attainment).

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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
Sydney Campus	Kitchen	Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010	Mon – Thurs 7:00 – 15:00
Parramatta Campus	Classroom	Level 5, Suite 2/460 Church St, Parramatta, NSW 2150	Mon – Fri 8:30 – 17.00
Parramatta Campus	Kitchen	Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010	Mon – Thurs 7:00 – 15:00
Melbourne Campus	Classroom	Level 6, 341 Queen Street, Melbourne, VIC 3000	Mon – Fri 8:30 – 17.00
Melbourne Campus	Kitchen	11-17 Jeffcott Street, West Melbourne, VIC 3003	Mon – Thurs 7:30 – 15:00

ASSESSMENT METHODS

The course includes theory & practical training & assessment, which are conducted in a training room and a commercial kitchen.

The SIT40521 Certificate IV in Kitchen Management, the student has a requirement that students must complete a work placement component in the hospitality industry. All students are expected to complete the required 48 services periods.

Students will need to complete 48 complete food service periods in a workplace environment. Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Details of the shifts, the type of service and the tasks undertaken will be recorded within the student’s work placement logbook.

All students are encouraged to seek work experience in a local restaurant during their course of study. Such work experience can count as food service shifts at any time during the course however time will be allocated in weeks 66 – 75 for completion of the food service shifts. Students will be responsible in finding their own vocational work placements and it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.

Assessments may be conducted through a combination of written questions and answers, case studies, roleplays, practical demonstrations and work placement.

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

* Has a Pre-requiste unit, SITXFSA005 Use hygienic practices for food safety.

~ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety & SITXFSA006 Participate in safe food handling practices.

+ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety & SITHCCC027 Prepare dishes using basic methods of cookery.

^ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety, SITHCCC027 Prepare dishes using basic methods of cookery, SITHCCC042 Prepare food to meet special dietary requirements & SITHKOP010 Plan and cost recipes.

# Has a Pre-requiste unit, SITHKOP010 Plan and cost recipes.

RECOGNITION OF PRIOR LEARNING

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.

CREDIT TRANSFER

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.

ASSESSMENT METHODS

(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:

Unit code	Unit name	Unit Type
SITHCCC023	Use food preparation equipment	CT
SITHCCC027	Prepare dishes using basic methods of cookery	CT
SITHCCC028	Prepare appetisers and salads	CT
SITHCCC029	Prepare stocks, sauces and soups	CT
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	CT
SITHCCC035	Prepare poultry dishes	CT
SITHCCC037	Prepare seafood dishes	CT
SITHCCC036	Prepare meat dishes	CT
SITHCCC042	Prepare food to meet special dietary requirements	CT
SITHCCC043	Work effectively as a cook	CT
SITHKOP010	Plan and cost recipes	CT
SITXFSA005	Use hygienic practices for food safety	CT
SITXFSA006	Participate in safe food handling practices	CT
SITXINV006	Receive, store and maintain stock	CT
SITHCCC031	Prepare vegetarian and vegan dishes	CT
SITXINV007	Purchase goods	CT
SITXINV008	Control stock	CT
SITXCOM010	Manage conflict	CT
SITXFIN009	Manage finances within a budget	CT
SITXHRM009	Lead and manage people	CT
SITXMGT004	Monitor work operations	CT
SITXWHS007	Implement and monitor work health and safety practices	CT
SITXHRM008	Roster staff	CT

The remaining Five (5) units of competency are as follows:

UNIT CODE	UNIT NAME	UNIT TYPE
SITXCCS015	Enhance customer service experiences	Core
SITXCCS016	Develop and manage quality customer service practices	Core
SITXFIN010	Prepare and monitor budgets	Core
SITXGLC002	Identify and manage legal risks and comply with law	Core
SITXMGT005	Establish and conduct business relationships	Core

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.