| 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:
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
Intake Dates
| 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 7:00 – 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 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
Student 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 |
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.
