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Qualification Code:

SIT40521

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CRICOS Code:

109666H

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Delivery Method:

Face to face

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Duration

26 weeks including term breaks

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Age

18+ on the date that they commence the course.

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Location

Melbourne | Adelaide | Sydney

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Course Fee

MEL: $4,500 | ADL: $4,500 | SYD: $5,000

Prices are subject to change at any time without prior notice by the institution. For the most up-to-date pricing information, please consult your migration agent or contact our Marketing team directly at marketing@nit.edu.au

Female head chef with laptop brainstorming garnish ideas for gourmet dish recipe while standing in restaurant kitchen.
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Course Description

In this course, students will develop proficiency in the preparation and cooking of various food items including meats, poultry, seafood, desserts, breads, and pastries, alongside acquiring operational competencies such as stock management and efficient menu design. This program serves as an excellent stepping stone toward entry-level positions within the commercial cookery sector.

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Course Description

In this course, students will develop proficiency in the preparation and cooking of various food items including meats, poultry, seafood, desserts, breads, and pastries, alongside acquiring operational competencies such as stock management and efficient menu design. This program serves as an excellent stepping stone toward entry-level positions within the commercial cookery sector.

Group Size

Up to 25 students

Hours per week

Full-time study – 20 hours per week

Intakes

Jan, Mar, May, Jul, Sep, Nov

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Qualification

On successfully completing all units of this course, graduates will receive the nationally recognised SIT40521 Certificate IV in Kitchen Management.

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Job Prospects

Upon successful completion of the course, graduates may pursue roles such as:

  • Chef
  • Chef de Partie
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Entry Requirements:

  • NOVA Application Form
  • High school certificate (Year 10 and above)
  • English Proficiency
  • Valid Passport
  • Visa (onshore students)
  • Completion for Certificate III
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Qualification requirements

To pursue Certificate IV in Kitchen Management, students are typically required to have successfully completed Certificate III in commercial Cookery. This prerequisite ensures that students have attained the necessary foundational knowledge and skills to effectively engage with the advanced coursework and concepts covered in Certificate IV Kitchen Management. Thus, obtaining a Certificate III serves as a fundamental step towards progressing to higher levels of education and specialization within the chosen field.

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English Language Requirements and LLND Summary:

All students applying for this qualification are required to participate in Nova’s Pre-Training Review (PTR), which includes a Language, Literacy, Numeracy and Digital (LLND) skills assessment. This process helps determine whether the student possesses the foundational skills necessary to successfully engage with the training and assessment requirements of the course.

While there are no formal academic prerequisites unless otherwise stated in the national qualification packaging rules (see training.gov.au), all students must meet the following minimum entry conditions:

  • Domestic and international students must demonstrate core skills aligned to the Australian Core Skills Framework (ACSF) appropriate to the qualification level. ACSF Level 3 minimum in LLN and basic digital literacy.

  • International students must meet English language proficiency standards as per the 2025 Department of Home Affairs requirements, and in accordance with CRICOS and the ESOS National Code.
  • Alternative English evidence accepted includes five years of study in English in an approved country or completion of an ELICOS program at the required level.

Where gaps are identified during the PTR or LLND process, NOVA Institute of Technology will offer appropriate support recommended an alternative learning pathway.

  • IELTS band score of 6.0 overall, (Academic or general version) with no band less than 5.5, or or equivalent internationally recognised exam result.
  • IELTS band score of 5.5 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks (about 4 and a half months) at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider.
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.
  • TOEFL Internet based 46
  • PTE 42
  • OET. Pass
  • Cambridge C1 Advanced 162
    (Certificate in Advanced English)

 

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Licensing/Regulatory Requirements: 

There are no licensing or regulatory requirements associated with this course.

International students must hold Overseas Health Insurance cover for the course’s duration.

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Units of Competency

Unit Code

Title

SITXFSA006

Participate in safe food handling practices

Core

SITHCCC027

Prepare dishes using basic methods of cookery

Core

SITHCCC023

Use food preparation equipment

Core

SITXFSA005

Use hygienic practices for food safety

Core

SITHCCC028

Prepare appetisers and salads

Core

SITHCCC029

Prepare stocks, sauces and soups

Core

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

Core

SITHCCC031

Prepare vegetarian and vegan dishes

Core

SITHCCC035

Prepare poultry dishes

Core

SITHCCC036

Prepare meat dishes

Core

SITHCCC037

Prepare seafood dishes

Core

SITHCCC041

Produce cakes, pastries and breads

Core

SITHCCC042

Prepare food to meet special dietary requirements

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

SITHKOP015

Design and cost menus

Core

SITHPAT016

Produce desserts

Core

SITXCOM010

Manage conflict

Core

SITXFIN009

Manage finances within a budget

Core

SITXFSA008

Develop and implement a food safety program

Core

SITXHRM008

Roster staff

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

BSBTWK501

Lead diversity and inclusion

Elective

SITHASC022

Prepare Asian stocks and soups

Elective

SITHCCC038

Produce and serve food for buffets

Elective

SITHCCC039

Produce pates and terrines

Elective

SITHCCC040

Prepare and serve cheese

Elective

SITXWHS006

Identify hazards, assess and control safety risks

Elective