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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. 

• Minimum age of 18 years and above 
• Completed year 11 from applicant’s home country 

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 4-5 hours a week of guided learning during the training weeks and does not include the term breaks. 
• All students are required to purchase their own chef uniform, knife set, safety boots and associated cooking equipment prior to participating in any kitchen or practical training sessions. 
• Entry into the commercial kitchen without the full chef uniform and required tools will not be permitted under any circumstances. 

• This is a mandatory requirement to ensure compliance with workplace health and safety regulations and to maintain professional industry standards.

• Students enrolling in this course must possess a reasonable level of physical fitness. 
• The course involves working in a fast-paced commercial kitchen environment, requiring stamina, coordination, and attention to detail. 
• Tasks may include standing for extended periods, lifting and carrying bulk ingredients, working in hot environments, repetitive food preparation activities, and the safe handling of knives and kitchen equipment. 

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 : $21,500

Non tuition fee:

• Application fees: $500
• Material fees: $1500 (includes work clothing, a cookery based tool kit and text books)

Classroom Blended including face to face classroom sessions, self-guided learning (SGL) and theory assessments completed at home, and practical training in a simulated commercial kitchen.

Summative Theory assessment is conducted outside of the classroom environment. Summative Practical assessment occurs in the classroom and simulated 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.

Adelaide 

NSW 

 Melbourne 

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

Intake Schedule