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SIT40521 Certificate IV in Kitchen Management


  • Course Description

    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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.

  • Career opportunities:

    Cook, Sous Chef, Breakfast Chef, Commis Chef, Demi Chef in small to medium restaurant or Bistros and café, Catering companies, Culinary artist, Chef de Partie – large hotel.

  • Course Entry Requirements

    Must be 18 years of age for Off-shore and 20 years or above years of age for On- shore on commencement.

    Academic Requirement:

    Successful completion of Year 12 or equivalent and /or above.
    Pre-Training analysis might be required.
    English Language (International Students):
    IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
    Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP

  • Course structure

    Total number of units is 33
    27 core unit
    6 elective units

  • Code Unit Name Type
    SITXFSA005 Use hygienic practices for food safety (Core)
    SITHCCC0027 Prepare Dishes Using Basic Methods of Cookery (Core)
    SITHCCC042* Prepare food to meet special dietary requirements (Core)
    SITHKOP010 Plan and cost recipes (Core)
    SITXFSA006 Participate in safe food handling practices (Core)
    SITXWHS005 Participate in safe work practices (Elective)
    SITXHRM007 Coach others in job skills (Elective)
    SITHCCC023* Use food preparation equipment (Core)
    SITHKOP009* Clean kitchen premises and equipment (Elective)
    SITHCCC028* Prepare appetisers and salads (Core)
    SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes (Core)
    SITHCCC031* Prepare vegetarian and vegan dishes (Core)
    SITHCCC029* Prepare stocks, sauces and soups (Core)
    SITXINV006* Receive, store and maintain stock (Core)
    SITHCCC035* Prepare poultry dishes (Core)
    SITHCCC036* Prepare meat dishes (Core)
    SITHCCC037* Prepare seafood dishes (Core)
    SITHPAT016* Produce desserts (Core)
    SITHCCC041* Produce cakes, pastries and breads (Core)
    SITHCCC039* Produce pates and terrines (Elective)
    SITHCCC040* Prepare and serve cheese (Elective)
    SITHCCC044* Prepare specialised food items (Elective)
    SITHCCC043* Work effectively as a cook (Core)
    SITHKOP013* Plan cooking operations (Core)
    SITHKOP015* Design and cost menus (Core)
    SITXFSA008* Develop and implement a food safety program (Core)
    SITHKOP012* Develop recipes for special dietary requirements (Core)
    SITXWHS007 Implement and monitor work health and safety practices (Core)
    SITXHRM009 Lead and manage people (Core)
    SITXMGT004 Monitor work operations (Core)
    SITXHRM008 Roster staff (Core)
    SITXCOM010 Manage conflict (Core)
    SITXFIN009 Manage finances within a budget (Core)
    * Denotes the units prescribed for work placementpurpose. The allocated hours cover 48 complete foodservice periods for the unit SITHCCC043* Workeffectively as a cook;20 hours per week over 10 weeks and12 completed service period for the unit SITHKOP013* Plan cooking operations;16 hours PW over 10 weeks in anapproved workplace (or may be longer). Work placementis scheduled in the program terms/blocks so that studentshave developed the essential skills and knowledge over theduration of the course to be ready to perform in aworkplace environment. *Note:part of the course requirements, students must require completing the Pre-requisite Units:SITXFSA005 Use hygienic practices for food safetySITHCCC027* Prepare dishes using basic methods ofcookerySITHCCC042* Prepare food to meet special dietaryrequirementsSITHKOP010 Plan and cost recipes

  • Course Duration

    This qualification is delivered over a period of one and half year.

    • 78 Weeks (including holidays)
    • 60 contact weeks

  • Mode of Delivery

    • Classroom based delivery (face – to – face)

    • Attend 20 hours per face – to – face full time study.

    • face – to – face delivery includes lecture, group activities, and pair work and class presentations

  • Assessment Methods

    • Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, presentation and practical demonstration.

    • Competency based assessment

    • * Work placement: 360 hours (minimum)

  • Course fees

    Tuition Fee: $25,250 ($4,208 per Term)

    Application fees: $200 * Non-Refundable

    Material Fees: $100 Per term

    Uniforms/tool kit: $995

  • Campus Delivered (according to PRISMS)

    Mascot, Darwin