| Qualification Name | Package: SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 109493B) and SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 094319K) |
| 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
SIT40521 Certificate IV in Kitchen Management
This qualification reflects the role of commercial 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.SIT50416 Diploma of Hospitality Management
SIT50416 Diploma of Hospitality Management
The purpose of this course is to prepare individuals with sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. It provides a pathway to work in any hospitality industry sectors such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
At present CBC only offers this course with Cookery specialisation. The course is offered as a package with SIT40521 Certificate IV in Kitchen Management or as an upgrade to those who have already completed SIT40516 Certificate IV in Commercial Cookery or SIT40521 Certificate IV in Kitchen Management.
Employment outcomes resulting from the completion of this course may include the following roles
- Sous Chef
- Chef de Cuisine
Entry Requirements
- An overall IELTS band 5.5 (with no individual band below 5.0) or equivalent
- 18 years and above with a High School Certificate (Year 12)
- Completion of SIT40516 Certificate IV in Commercial Cookery
Duration
For the SIT40521 Certificate IV in Kitchen Management, course will be delivered over 75 weeks which comprises of 60 study weeks and 15 weeks of student break and on successfully completion the SIT50416 Diploma of Hospitality Management will be delivered over 29 weeks, which comprises of 20 study weeks and 9 weeks of student break.
Intake Date
| 2023 | |
|---|---|
| 09 Jan | 10 Apr |
| 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 |
|
|
Gold Coast Campus * |
Classroom/Kitchen |
G104/G105 Australia Fair, Southport, QLD 4215 |
Wed – Thurs 8:30 – 17.00 |
* Choice Business College is currently not taking new enrolments for the Gold Coast Campus.
Note: The SIT50416 Diploma of Hospitality Management [Cookery] (CRICOS Course Code: 094319K) is only currently offer at the:
- Parramatta Campus – Classroom
- Melbourne Campus – Classroom
Delivery mode and Assessment
The course is delivered over 20 hours per week. It consists of two 7-hour days face to face training and 6 hours of online/distance course work.
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays, and demonstrations.
An average of 10-15 hours of self-study per week is required in this course.
Course Structure
Students who complete SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 109493B) with Choice Business College will receive 22 unit credited towards the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 094319K). After that they will be required to complete the 6 remaining unit of competencies to obtain the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 094319K).
Students who complete the SIT40516 Certificate IV in Commercial Cookery or SIT40521 Certificate IV in Kitchen Management with another register provider will receive unit credited towards the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 094319K). Each student will be reviewed and an individual plan will be offered to the student prior to the acceptable of the enrolment. Total number of units = 28 (22 units are to be completed as part of SIT40521 Certificate IV in Kitchen Management)
Total number of units = 28
(22 units are to be completed as part of SIT40521 Certificate IV in Kitchen Management)
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | Core |
| BSBTWK501 | Lead diversity and inclusion | Core |
| BSBSUS411 | Implement and monitor environmentally sustainable work practices | Core |
| SITHCCC001 | Use food preparation equipment* | Core |
| SITHCCC005 | Prepare dishes using basic methods of cookery* | Core |
| SITHCCC006 | Prepare appetisers and salads* | Core |
| SITHCCC007 | Prepare stocks, sauces and soups* | Core |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes* | Core |
| SITHCCC012 | Prepare poultry dishes* | Core |
| SITHCCC013 | Prepare seafood dishes* | Core |
| SITHCCC014 | Prepare meat dishes* | Core |
| SITHCCC018 | Prepare food to meet special dietary requirements* | Core |
| SITHCCC019 | Produce cakes, pastries and breads* | Core |
| SITHCCC020 | Work effectively as a cook* | Core |
| SITHKOP002 | Plan and cost basic menus | Core |
| SITHKOP004 | Develop menus for special dietary requirements | Core |
| SITHKOP005 | Coordinate cooking operations* | Core |
| SITHPAT006 | Produce Desserts* | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXFSA002 | Participate in safe food handling practices | Core |
| SITXHRM001 | Coach others in job skills | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXINV002 | Maintain the quality of perishable items* | Core |
| SITXMGT001 | Monitor work operations | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| BSBSUS211 | Participate in sustainable work practices | Elective |
| BSBTWK201 | Work effectively with others | Elective |
| SITHCCC003 | Prepare and present sandwiches* | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITHKOP001 | Clean kitchen premises and equipment* | Elective |
| SITXCOM002 | Show social and cultural sensitivity | Elective |
| SITXWHS001 | Participate in safe work practices | Elective |
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | CT |
| BSBTWK501 | Lead diversity and inclusion | CT |
| SITXCOM005 | Manage conflict | CT |
| SITXFIN003 | Manage finances within a budget | CT |
| SITXHRM003 | Lead and manage people | CT |
| SITXMGT001 | Monitor work operations | CT |
| SITXWHS003 | Implement and monitor work health and safety practices | CT |
| SITHCCC001 | Use food preparation equipment | CT |
| SITHCCC005 | Prepare dishes using basic methods of cookery | CT |
| SITHCCC006 | Prepare appetisers and salads | CT |
| SITHCCC007 | Prepare stocks, sauces and soups | CT |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | CT |
| SITHCCC012 | Prepare poultry dishes | CT |
| SITHCCC013 | Prepare seafood dishes | CT |
| SITHCCC014 | Prepare meat dishes | CT |
| SITHCCC018 | Prepare food to meet special dietary requirements | CT |
| SITHCCC019 | Produce cakes, pastries and breads | CT |
| SITHCCC020 | Work effectively as a cook | CT |
| SITHKOP004 | Develop menus for special dietary requirements | CT |
| SITHKOP005 | Coordinate cooking operations | CT |
| SITHPAT006 | Produce desserts | CT |
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| BSBOPS502 | Manage business operational plans | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster Staff | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
Pathways
The student may pursue SIT60322 Advanced Diploma of Hospitality Management with another registered CRICOS Provider.
Recognition of Prior Learning
We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
