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.

• Minimum age of 18 years and above 
• Completed year 11 or equivalent  

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) IV qualification or higher level qualification, from the Australian Qualifications Framework on a student visa.

OR 

4. Applicants originating from students visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy, Numeracy (LLN) and Digital (D) literacy test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.

Onshore International Students 

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

Offshore International Students 

• Complete the Pre-Training Review including LLND test 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. 

Other Conditions: 

• Students required to invest on average 5 hours a week of guided learning during the training weeks and does not include the term breaks. 

Learners who successfully complete this qualification may progress into further studies such as: 

• SIT50422 Diploma of Hospitality Management 

Graduates may find employment in Hospitality Industry as a: 

• Chef de Partie, 

• Chef  

*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification. 

Option 1: The duration of this course is 70 weeks of delivery is inclusive of 8 weeks holiday breaks and 10 weeks of placement (192 hours).  

Option 2: The duration of this course is 24 weeks, including 4 weeks of term breaks if the student is enroll in SIT30821 + SIT40521 package

Tuition Fees : $20,500

Non tuition fee:

• Application fees: $500
• Material fees: $500 (includes 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.

Demonstration of Competence through Recognition of Prior Learning (RPL)  

Learners can demonstrate competency through formal, non-formal and informal learning: 

• Formal learning refers to learning that takes place through a structured program of instruction and is linked to the attainment of an AQF qualification or statement of attainment (for example, a certificate, diploma or university degree); 

• Non-formal learning refers to learning that takes place through a structured program of instruction, but does not lead to the attainment of an AQF qualification or statement of attainment (for example, in-house professional development programs conducted by a business); and 

• Informal learning refers to learning that results through the experience of work-related, social, family, hobby or leisure activities (for example the acquisition of interpersonal skills developed through several years as a sales representative). 

• Learners are encouraged to apply for RPL before or immediately after formal enrolment but before the facilitated delivery of units to ensure that they do not miss any class/workshop opportunities offered should they be unsuccessful in the RPL process. 

• To know more about how RPL is conducted please refer to the following documents:  

• RPL policy and procedure  

• RPL kit for the qualification 

How prospective learners will be made aware of RPL 

Prospective learners will be informed of the RPL policy and process before enrolment into the program, via discussions, orientation, Pre-Enrolment and Post Enrolment learner information.

Credit Transfers(CT):

• Austra College recognises the AQF Qualifications and Statement of Attainments issued by any other Registered Training Organisation. 

• Learners must show evidence that can be verified such as a statement of results to be considered for CT.  Learners should advise and provide evidence of their acquired or pending qualifications/statements of attainment before or during the enrolment process.   

Participants are required to undertake 192 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