SIT40521 Certificate IV in Kitchen Management
(Pathway) (CRICOS Course Code: 109654A)
This qualification reflects the role of chefs and 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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
This qualification provides an academic pathway entry into SIT50422 Diploma of Hospitality Management.
AQF stands for Australian Qualification Framework while KIC stands for Kingston International College.
Fees
| Description | Amount |
|---|---|
| Application | $250.00 |
| Tuition | $5,500.00 |
| Resource | $450.00 |
| Total course amount | $6,200.00 |
| Commitment* | $500.00 |
Payment Terms & Conditions
- The Application fee must be paid in full prior to the issuance of a COE.
- The Commitment fee* must be paid in full by students taking this course individually.
- The Commitment fee will be adjusted/credited back to the student’s final term’s instalment of the course. See our Refund Policy for Terms & Conditions.
- This fee does not apply to students enrolled in a structured course package, such as the pathway from SIT50422 Certificate III in Commercial Cookery to SIT40521 Certificate IV in Kitchen Management and SIT50422 Diploma of Hospitality Management.
- The Resource fee must be paid in full prior to the issuance of a COE.
- The Tuition fee for First Term / Term 1 must be paid in full prior to the issuance of a COE. From Term 2 onwards, the remaining balance must be paid in equal termly instalments or as per the letter of offer.
- All fees advertised are in Australian Dollars (AUD).
Duration
- Total Duration: 26 weeks (20 academic weeks + 4/6 weeks of study breaks depending on Christmas)
- Scheduled Classes: 2 days per week (mandatory)
- Academic Support: 1 day per week (Fridays)
- Academic Contact Hours: 20 hours per week
Entry Requirements
- Successful completion of SIT30821 Cert III in Com Cookery.
- Achieve at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, or OET B overall test result.
Course Packaging Rule
| UNIT NO | UNIT CODE | UNIT TITLE | UNIT PREREQUISITE/S Units marked with an *asterisk have one or more prerequisites. | UNIT DURATION (Weeks) |
|---|---|---|---|---|
| 27 CORE UNITS | ||||
| 1 | SITHCCC023* | Use food preparation equipment | SITXFSA005 | 1.5 (credit) |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 | 1.5 (credit) |
| 3 | SITHCCC028* | Prepare appetisers and salads | SITXFSA005 | 1.5 (credit) |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 | 2 (credit) |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 7 | SITHCCC035* | Prepare poultry dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 8 | SITHCCC036* | Prepare meat dishes | SITXFSA005, SITHCCC027 | 2.5 (credit) |
| 9 | SITHCCC037* | Prepare seafood dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 10 | SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 | 3 (credit) |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | 2 (credit) |
| 12 | SITHCCC043* | Work effectively as a cook (Minimum of 48 work-based training sessions) | SITXFSA005, SITHCCC027 | 1 (credit) |
| 13 | SITHKOP010 | Plan and cost recipes | Nil | 2 (credit) |
| 14 | SITHKOP012* | Develop recipes for special dietary requirements | SITXFSA005, SITHKOP010, SITHCCC042, SITHCCC027 | 2.5 |
| 15 | SITHKOP013* | Plan cooking operations | SITXFSA005 | 2 |
| 16 | SITHKOP015* | Design and cost menus | SITHKOP010 | 2 |
| 17 | SITHPAT016* | Produce desserts | SITXFSA005 | 2 (credit) |
| 18 | SITXCOM010 | Manage conflict | Nil | 1 |
| 19 | SITXFIN009 | Manage finances within a budget | Nil | 2 |
| 20 | SITXFSA005 | Use hygienic practices for food safety | Nil | 1 (credit) |
| 21 | SITXFSA006 | Participate in safe food handling practices | Nil | 1 (credit) |
| 22 | SITXFSA008* | Develop and implement a food safety program | SITXFSA005, SITXFSA006 | 2 |
| 23 | SITXHRM008 | Roster staff | Nil | 2 |
| 24 | SITXHRM009 | Lead and manage people | Nil | 1 |
| 25 | SITXINV006* | Receive, store and maintain stock | SITXFSA005 | 1 (credit) |
| 26 | SITXMGT004 | Monitor work operations | Nil | 2 |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices | Nil | 2 |
| 6 ELECTIVE UNITS (3 Elective units from Group A + 2 units from Group E + 1 from Group SIT) | ||||
| 28 | SITHCCC038* (Group A) | Produce and serve food for buffets | SITXFSA005, SITHCCC027 | 2 (credit) |
| 29 | SITHCCC040* (Group A) | Prepare and serve cheese | SITXFSA005 | 1.5 (credit) |
| 30 | SITHCCC044* (Group A) | Prepare specialised food items | SITXFSA005, SITHCCC027 | 1.5 |
| 31 | SITXINV007 (Group E) | Purchase goods | Nil | 1 (credit) |
| 32 | SITXCCS014 (Group E) | Provide service to customers | Nil | 1 (credit) |
| 33 | SITHCCC025* (Group SIT) | Prepare and present sandwiches | SITXFSA005 | 1.5 (credit) |
| Academic weeks | 20 weeks | |||
| Course study breaks (Depending on Christmas period) | 4 to 6 weeks | |||
| Total course duration for 11 units of competency (22 red-highlighted units credited from SIT30821 Cert III in CC) | 26 weeks | |||