SIT40521 – Certificate IV In Kitchen Management

CRICOS Course CODE: 111252A

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.

• Students enrolling in this course must be 18 years of age or over. 

1.

 Note: Results older than two years are not acceptable (for offshore applicants) OR

2. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

OR

3. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) Certificate IV or higher level qualification, from the Australian Qualifications Framework on a student visa.

OR

4. Applicant must undertake an English Placement test on campus

OR

5. Applicants originating from students visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy and Numeracy (LLN) test. For further information on student visa assessment levels visit Department of Home

Affairs’ website at www.homeaffairs.gov.au.

Additionally, the learner is required to:

1. Complete the Language, Literacy and Numeracy (LLN) test prior to the commencement of the course.

Onshore International Students

1. Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant

Offshore International Students

Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. This will be conducted either via video call (e.g. Skype) or phone call to the prospective learner.

On successful completion of this qualification, students may progress to SIT50422 Diploma of Hospitality Management or other hospitality qualifications. Some units studied in this course will be credited towards the SIT50422 Diploma of Hospitality Management

78 weeks including a 10 weeks (200 hours) work placement and 12 weeks of term breaks.

$15,000
Tuition fees include work clothing, a cookery based tool kit and text books.

The course is delivered face-to-face, in a classroom based training model of 20 hours per week. Assessments are conducted using a combination of written assignments, oral questioning, case studies, projects, work placement logbook and observations in the workplace or simulated work environment.

Recognition is available to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of this course.

Participants are required to undertake 200 hours of work placement, which provides an excellent opportunity to improve practical job skills and gain industry exposure in an operational commercial kitchen.

Note: Student needs to complete their work placement at allocated work placement site/s by the RTO.

Intake Schedule