Qualification Name SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 109493B)
AQF Level AQF Level 4
Duration 78 weeks
Fees Tuition Fee: $12,000.00 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 purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.

Career Opportunities

Employment outcomes resulting from the completion of this course may include the following roles

  • Chef
  • Chef de Partie

Entry Requirements

International students must satisfy the following conditions:

  • 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

Duration

This course will be delivered over 78 weeks which comprises of 60 study weeks and 18 weeks of student break.

  • Study is 60 weeks
  • Break is 18 weeks

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

7:00 – 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

7:00 – 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

Assessment Method

The course includes two 7-hour days per week for theory & practical training & assessment, which are conducted in a training room and a commercial kitchen and 6 hours of self-study which can be conducted face-to-face or online/distance course work.

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 amount of services period as describe below.

Students will need to complete 48 complete food service periods in a workplace environment for the unit SITHCCC043 Work effectively as a cook. In addition, students are also required to complete 12 food service shifts for the unit SITHKOP013 Plan cooking operations, these shifts can be done within the 48 complete food service shifts. 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 workplace log book.

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 who are unable to find a suitable work experience venue will be assisted by Choice Business College 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
Student must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.

Unit CodeUnit NameUnit Type
SITHCCC023Use food preparation equipment *Core
SITHCCC027Prepare dishes using basic methods of cookery *Core
SITHCCC028Prepare appetisers and salads *Core
SITHCCC029Prepare stocks, sauces and soups *Core
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes +Core
SITHCCC035Prepare poultry dishes +Core
SITHCCC037Prepare seafood dishes +Core
SITHCCC036Prepare meat dishes +Core
SITHCCC042Prepare food to meet special dietary requirements +Core
SITHCCC041Produce cakes, pastries and breads *Core
SITHCCC043Work effectively as a cook +Core
SITHKOP010Plan and cost recipesCore
SITHKOP012Develop recipes for special dietary requirements ^Core
SITHKOP013Plan cooking operations *Core
SITHPAT016Produce desserts *Core
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITXHRM009Lead and manage peopleCore
SITXINV006Receive, store and maintain stock *Core
SITXMGT004Monitor work operationsCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITHCCC031Prepare vegetarian and vegan dishes +Core
SITHKOP015Design and cost menus #Core
SITXFSA008Develop and implement a food safety program ~Core
SITXHRM008Roster staffCore
SITHCCC038Produce and serve food for buffets +Elective
SITHCCC039Produce pates and terrines +Elective
SITHKOP011Plan and implement service of buffets *Elective
SITXINV007Purchase goodsElective
SITXINV008Control stockElective
SITXWHS006Identify hazards, assess and control safety risksElective
* 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.

Pathways

Upon successful completion of SIT40521 Certificate IV in Kitchen Management the student may pursue SIT50422 Diploma of Hospitality Management. SIT50422 Diploma of Hospitality Management with Choice Business College or SIT50422 Diploma of Hospitality Management with another CRICOS Provider.

Credit Transfer

Choice Business College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.

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.

 

Intake Dates

2023
09 Jan 10 Apr
10 Jul 09 Oct
2024
08 Jan 08 Apr
08 Jul 07 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).