Current Students
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Current Students
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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

40 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: $9,000| ADL: $10,000 | SYD: $9,000

Prices are subject to change at any time without prior notice by the institution. Please consult with your migration agent for the most up-to-date pricing information.

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

On successful completion of the course, the candidates can seek employment in the following job roles:

  • 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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Language, Literacy and Numeracy Requirements:

There are no language, literacy, and numeracy requirements to enter this qualification. However, LLN (Language, Literacy and Numeracy) testing will be used during the Pre-training review to investigate the need for language, literacy, and numeracy support throughout the course.

All students entering this qualification must have an English Language proficiency level as follows:

  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result, or

 

  • IELTS band score of 5.0 (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 paper based 527 TOEFL Internet based 46 PTE 42 OET. Pass Cambridge English: Advanced

 

(Certificate in Advanced English). 162

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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

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

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

SITHKOP009

Clean kitchen premises and equipment

Core

SITHKOP010

Plan and cost recipes

Core

SITHPAT016

Produce desserts

Core

SITXFSA005

Use hygienic practices for food safety

Core

SITXFSA006

Participate in safe food handling practices

Core

SITXHRM007

Coach others in job skills

Core

SITXINV006

Receive, store and maintain stock

Core

SITXWHS005

Participate in safe work practices

Core

SITHCCC038

Produce and serve food for buffets

Elective

SITHASC025

Prepare asian salads

Elective

SITHCCC039

Produce pates and terrines

Elective

SITHCCC040

Prepare and serve cheese

Elective

SITXWHS006

Identify hazards, assess and control safety risks

Elective

BSBTWK501

Lead diversity and inclusion

Elective