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 |
This course is targeted at international students who are:
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.
Your learning experiences are designed to best suit the learning outcomes of the courses you choose
Students who complete this course may be able to seek employment in a range of positions as indicated
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
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 |
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 |
This qualification will be delivered over 78 weeks, including 60 study weeks and 18 weeks of holidays.
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.
I loved the content and the way the course was delivered. They really encouraged me to think deeper and more critically about a range of issues connected to hospitality.
The coursework was engaging and the instructors were highly knowledgeable, providing me with the practical skills and insights needed to excel in the IT industry.
Before you begin your application to study as a domestic student, check that you meet the requirements listed below.
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.
The costs for this course are as follows:
May apply and can be found in our International Student Handbook on our website at www.ane.edu.au
SIT40521-Certificate IV in Kitchen Management
03859B
2024
To apply for this course, you are required to complete an enrolment form and submit all required supporting evidence including copies of your:
Don't forget to download the course guide or get in touch with us below.