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indvidual-course
Hospitality

SIT40521-Certificate IV in Kitchen Management

Overview

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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Campus Location Sydney | Canberra
Applicant Domestic | International
Course Duration 78 weeks, including 60 study weeks and 18 weeks of holidays.
CRICOS Course Code 109585J

Who should apply for this course and why

This course is targeted at international students who are:

Seeking to pursue a career in kitchen management.
Seeking to enter a new industry sector.
Seeking a pathway to higher-level qualifications.

Completing this course may provide you with employment or learning opportunities. Potential employment options are in the commercial cookery sector in the roles such as chef and cooks who have a supervisory or team leading role in the kitchen. Further education pathways may include a range of Diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.

How will you learn

Your learning experiences are designed to best suit the learning outcomes of the courses you choose

Lectures
Practical Sessions
Seminars
Assessments
indvidual-course

Career Opportunities

Students who complete this course may be able to seek employment in a range of positions as indicated

  • Sous Chef
  • Head Chef
  • Kitchen Manager
  • Chef de Partie
  • Food and Beverage Manager
  • Catering Manager
  • Banquet Manager

Course Detail

Course Structure

This course is delivered face-to-face in a classroom-based setting, as well as through structured self-study. All classroom-based training will take place at the Australian National Education.
The timetable for this course will be advised in your Offer Letter and Student Agreement.
You are required to attend classes for 14 hours per week, as well as complete 6 hours of structured self-study per week for 40 study weeks (4 terms of 10 weeks each). Holiday breaks are as indicated in your timetable.
Class sessions include a mix of theory and practical activities with a focus on creating a real-life workplace.
In addition to classroom based learning and structured self-study, you will also need to complete approximately 5 hours of additional, unsupervised study per week including general reading and research for assessments

Core Units
Requirement SIT40521 Certificate IV in Kitchen Management requires the successful completion of 27 core units
Core Subjects 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
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
SITXFSA005 Use hygienic practices for food safety-Core
SITXFSA006 Participate in safe food handling practices-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
Elective Units
Requirement SIT40521 Certificate IV in Kitchen Management requires the successful completion of 6 elective units
Elective Subjects Title
SITHCCC039 Produce pates and terrines-Elective Group A
SITHCCC040 Prepare and serve cheese-Elective Group A
SITHCCC044* Prepare specialised food items-Elective Group A
SITHASC024* Prepare Asian salads-Elective Group B
SITXWHS006 Identify hazards, assess and control safety risks-Elective Group E
BSBTWK501 Lead diversity and inclusion-Elective Group E
Course Duration

This qualification will be delivered over 78 weeks, including 60 study weeks and 18 weeks of holidays.

Course Progress and Attendance

Satisfactory course progress and attendance is very important in order to meet visa requirements. Please read the International Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation.

course-progress

Entry Requirements

Before you begin your application to study as a domestic student, check that you meet the requirements listed below.

Must be at least 18 years of age and have completed the equivalent of Year 12
Must participate in a course entry interview to determine suitability for the course, and student needs
Must have at least one of the following:
  • IELTS* score of 6.0 (test results must not be more than 2 years old)
  • Educated for 5 years in an English-speaking country
  • Successful completion of an English Placement Test (e.g. ANE College's LLN)

Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 6.0.

Fee & Scholarship

Course Fees

The costs for this course are as follows:

Tuition fees: $19,500 AUD
Enrolment fee: $250 AUD
Material fee: $2,000 AUD
Non Tuition Fees

May apply and can be found in our International Student Handbook on our website at www.ane.edu.au

Course Title

SIT40521-Certificate IV in Kitchen Management

CRICOS Code

03859B

Start Year

2024

How Can I Apply

To apply for this course, you are required to complete an enrolment form and submit all required supporting evidence including copies of your:

  • High School Certificate
  • Proof of English language proficiency as specified in the entry requirements.
Where to From Here?
  • If your application is successful, we will send you an Offer Letter and Student Agreement. You should make sure you read through this document carefully to make sure you are happy with all of the terms and conditions.
  • If you are, then simply sign the document and send it back to us at sydney.campus@ane.edu.au
  • Once we receive this, we will issue you with a Confirmation of Enrolment (CoE) letter and an invoice for the first payment.
  • The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements.
  • This course outline should be read in conjunction with Australian National Education’s International Student Handbook. This can be found online at www.ane.edu.au/.
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Want to find out more?

Don't forget to download the course guide or get in touch with us below.

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