| 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: $18000.00 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 |
Intake Dates
2025
| 06 Jan | 07 Apr |
| 07 Jul | 06 Oct |
2026
| 05 Jan | 06 Apr |
| 06 Jul | 05 Oct |
Course Description
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 6.0 or equivalent
Delivery locations
| Location | Address | Operating Hours | |
| Sydney Campus | Classroom | Suite 602 & 603, Level 6, 541 Kent Street, SYDNEY NSW 2000 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 (65 Holt Street, SURRY HILLS NSW 2010) | Mon – Thurs 7:00 – 15:00 | |
| Melbourne Campus | Classroom | Suite 301, Level 3, 201 Fitzroy Street, ST KILDA VIC 3182 | Mon – Fri 8:30 – 17.00 |
| Kitchen | Suite 301, Level 3, 201 Fitzroy Street, ST KILDA VIC 3182 | 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 |
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 |
| 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 |
