SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code: 117021A

Course Duration

78 Weeks

Course Intakes

Monday, 3 February 2025
Monday, 28 April 2025
Monday, 21 July 2025

Delivery Mode
Face to Face
Campus Location
Malaga Campus
Nationally recognized training australia
Level

Level IV

Course Details

Discover All Essential Information About The Course.

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. This course includes work-based training.

Monday, 3 February 2025
Monday, 28 April 2025
Monday, 21 July 2025

  • Assist the students gain the essential skills and competencies required to work as commercial cooks within the hospitality sector
  • Develop the required skills to effectively operated in a commercial cookery environment and gain knowledge in kitchen operations and hospitality
  • Provide a pathway to further qualifications and learning

Students enrolling directly in this course (SIT40521) will be enrolled for the prescribed duration as below and will need to complete ALL thirty-three (33) units of competency to attain the qualification and undertake the required work placement for SITHCCC043.

Direct Entry Students:

Students entering this qualification directly will need to complete ALL the thirty-three (33) units below – 27 Core plus 6 Electives.

Core Units – 27:
SITXFSA005Use hygienic practices for food safety
SITXINV006Receive, store and maintain stock
SITXFSA006Participate in safe food handling practices
SITHCCC023Use food preparation equipment
SITHCCC029Prepare stocks, sauces and soups
SITHCCC028Prepare appetisers and salads
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC037Prepare seafood dishes
SITHCCC041Produce cakes, pastries and Breads
SITHPAT016Produce desserts
SITHCCC042Prepare food to meet special dietary requirements
SITHKOP010Plan and cost recipes
SITHCCC043Work effectively as a cook
Elective Units  – 6:
SITXWHS005Participate in safe work practices
SITHCCC025Prepare and present sandwiches
SITHCCC026Package prepared foodstuffs
SITHCCC038Produce and serve food for buffets
SITHCCC040Prepare and serve cheese
SITHPAT014Produce yeast-based bakery products

Pathway Students:

Pathway students progressing from SIT30821 (successfully completed with the above 23 units attained with credits granted) will need to complete the following additional 10 units in this course.

Core Units

SITXCOM010Manage conflict
SITXHRM009Lead and manage people
SITXFIN009Manage finances within a budget
SITXMGT004Monitor work operations
SITXWHS007Implement and monitor work health and safety practices
SITXHRM008Roster staff
SITHKOP013*Plan cooking operations
SITHKOP015*Design and cost menus
SITXFSA008*Develop and implement a food safety program
SITHKOP012Develop recipes for special dietary requirements

** These units have a pre-requisite – SITXFSA005 Use hygienic practices for food safety. SITXFSA005 must accordingly be scheduled prior to starting any new term or student group.

  • Chef
  • Sous Chef
  • Chef de Partie
  • Cook

Direct Entry Students:
Students entering this qualification directly will need to complete ALL the thirty-three (33) units below – 27 Core
plus 6 Electives

This qualification is delivered over a period of 78 weeks with Face-to-Face training sessions and self-paced training / study 18 weeks holiday breaks.

  • Chef
  • Sous Chef
  • Chef de Partie
  • Cook

Preferred pathways for candidates considering this qualification include:

  • Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower-level qualification (meeting entry requirements).

Pathways from the qualification:

  • After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50416 Diploma of Hospitality Management.

This course is aimed at students wishing to develop a career in commercial cookery or upgrade their prior qualifications in commercial cookery or hospitality. The Bright College’s clients for this qualification will be international students completing this qualification as part of a packaged course. Key audience characteristics include:

Cohort 1: International Students on Student Visas

  • Aspiring cooks/chefs with fundamental interest in hospitality related careers – student visa holders;
  • Students progressing from a certificate III level qualification in a related domain (e.g., hospitality);
  • Students transferring from other certificate level qualifications with a view to develop a career in commercial cookery or hospitality sector;
  • Age group: 18 years and above;
  • Limited casual or student work experience, including some hospitality experience;
  • Career and further education aspirations

Cohort 2: Onshore Pathway Students (International Students)

  • Some international students progressing from SIT30821 Certificate III in Commercial Cookery course;
  • Age group: 18 years and above;
  • Commercial cookery and hospitality skills and knowledge developed in the previous course and through the industry placement/experience;

Where cohort profiles and experiences vary (The Bright College’s pre-enrolment review), The Bright College shall create their own groups, and not mix them with other cohorts where possible, to address their specific learning needs and maintain the cohort profile.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.

Students must:

  • Be at least 18 years of age or over at the time of commencement.
  • Successful completion of year 12 or above
  • English Language (International Students) IELTS 6.0 or higher with a minimum score of 5.5 in each band Or Equivalent (e.g., PTE, TOEFL, EAP, CE etc.)) English language test scores.
  • A valid Unique Student Identifier (USI). We recommend that you create your USI before you book your course.

Pre-Enrolment Requirements

All students must complete a Language, Literacy, and Numeracy (LLN) test prior to enrolment. The test assesses your foundational skills in learning, reading, writing, oral communication, and numeracy at ACSF Level 3. This test helps us identify if additional learning support is required

  • Learning – Level 3,
  • Reading – Level 3,
  • Writing – Level 3,
  • Oral Communication – Level 3
  • Numeracy – Level 3

Delivery Method

Face to Face  3 days per week (20 hours) 

Duration

This qualification is delivered over a period of 78 weeks with Face-to-Face training sessions and self-paced training / study 18 weeks holiday breaks.

Fee and Payment

Cohorts

Tuition Fee

Resources Fee

Application Fee (One off)

International

$15,500.00

$2000.00

$250.00

*Fees are subject to change and exclude Admin and Material fees, please contact the college for confirmation.

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