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:
  • 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

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)

 

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).

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 CODEUNIT NAMEUNIT TYPE
SITXFSA001Use hygienic practices for food safetyCore
BSBTWK501Lead diversity and inclusionCore
BSBSUS411Implement and monitor environmentally sustainable work practicesCore
SITHCCC001Use food preparation equipment*Core
SITHCCC005Prepare dishes using basic methods of cookery*Core
SITHCCC006Prepare appetisers and salads*Core
SITHCCC007Prepare stocks, sauces and soups*Core
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes*Core
SITHCCC012Prepare poultry dishes*Core
SITHCCC013Prepare seafood dishes* Core
SITHCCC014Prepare meat dishes*Core
SITHCCC018Prepare food to meet special dietary requirements*Core
SITHCCC019Produce cakes, pastries and breads*Core
SITHCCC020Work effectively as a cook*Core
SITHKOP002Plan and cost basic menusCore
SITHKOP004Develop menus for special dietary requirementsCore
SITHKOP005Coordinate cooking operations*Core
SITHPAT006Produce Desserts*Core
SITXCOM005Manage conflictCore
SITXFIN003Manage finances within a budgetCore
SITXFSA002Participate in safe food handling practicesCore
SITXHRM001Coach others in job skillsCore
SITXHRM003Lead and manage peopleCore
SITXINV002Maintain the quality of perishable items*Core
SITXMGT001Monitor work operationsCore
SITXWHS003Implement and monitor work health and safety practicesCore
BSBSUS211Participate in sustainable work practicesElective
BSBTWK201Work effectively with othersElective
SITHCCC003Prepare and present sandwiches*Elective
SITHIND002Source and use information on the hospitality industryElective
SITHKOP001Clean kitchen premises and equipment*Elective
SITXCOM002Show social and cultural sensitivityElective
SITXWHS001Participate in safe work practicesElective

UNIT CODEUNIT NAMEUNIT TYPE
SITXFSA001Use hygienic practices for food safetyCT
BSBTWK501Lead diversity and inclusionCT
SITXCOM005Manage conflictCT
SITXFIN003Manage finances within a budgetCT
SITXHRM003Lead and manage peopleCT
SITXMGT001Monitor work operationsCT
SITXWHS003Implement and monitor work health and safety practicesCT
SITHCCC001Use food preparation equipmentCT
SITHCCC005 Prepare dishes using basic methods of cookeryCT
SITHCCC006Prepare appetisers and saladsCT
SITHCCC007Prepare stocks, sauces and soupsCT
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesCT
SITHCCC012Prepare poultry dishesCT
SITHCCC013Prepare seafood dishesCT
SITHCCC014Prepare meat dishesCT
SITHCCC018Prepare food to meet special dietary requirementsCT
SITHCCC019Produce cakes, pastries and breadsCT
SITHCCC020Work effectively as a cookCT
SITHKOP004Develop menus for special dietary requirementsCT
SITHKOP005Coordinate cooking operationsCT
SITHPAT006Produce dessertsCT

UNIT CODEUNIT NAMEUNIT TYPE
BSBOPS502Manage business operational plansCore
SITXCCS007Enhance customer service experiencesCore
SITXCCS008Develop and manage quality customer service practicesCore
SITXFIN004Prepare and monitor budgetsCore
SITXGLC001Research and comply with regulatory requirementsCore
SITXHRM002Roster StaffCore
SITXMGT002Establish and conduct business relationshipsCore

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.