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78 weeks
Classroom-based face-to-face learning at the Sydney and Canberra Campus locations and practical face-to-face training in a commercial training kitchen.
Face-to-face · 20 hours of classroom training, assessment activities and online training per week, plus approximately 6 hours per week of unsupervised study hours (assessment preparation).
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit
Prepare appetisers and salads
Core unit
Prepare stocks, sauces and soups
Core unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit
Prepare vegetarian and vegan dishes
Core unit
Prepare poultry dishes
Core unit
Prepare meat dishes
Core unit
Prepare seafood dishes
Core unit
Produce cakes, pastries and breads
Core unit
Prepare food to meet special dietary requirements
Core unit
Work effectively as a cook
Core unit
Plan and cost recipes
Core unit
Develop recipes for special dietary requirements
Core unit
Plan cooking operations
Core unit
Design and cost menus
Core unit
Produce desserts
Core unit
Manage conflict
Core unit
Manage finances within a budget
Core unit
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Develop and implement a food safety program
Core unit
Roster staff
Core unit
Lead and manage people
Core unit
Receive, store and maintain stock
Core unit
Monitor work operations
Core unit
Implement and monitor work health and safety practices
Core unit
Package prepared foodstuffs
Elective Group A
Prepare and serve cheese
Elective Group A
Produce and serve food for buffets
Elective Group A
Enhance customer service experiences
Elective Group E
Manage team effectiveness
Imported elective
Ensure a safe workplace for a work area
Imported elective
Common Questions
The tuition fee for the SIT40521 Certificate IV in Kitchen Management is $16,500, with an enrolment fee of $250 and a material fee of $400.
The course has a duration of 78 weeks and is delivered across the Sydney CBD and Canberra campuses.
International students must have an IELTS score of 6.0 or equivalent (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of being educated for 5 years in an English-speaking country, or successful completion of an English Placement Test. Other tests such as PTE and TOEFL can be accepted if confirmed equivalent to IELTS 6.0.
Course delivery is through classroom-based face-to-face learning at the Sydney and Canberra Campus locations and practical face-to-face training in a commercial training kitchen. Students are required to attend 20 hours of classroom training, assessment activities and online training per week, plus approximately 6 hours per week of unsupervised study hours for assessment preparation.
Yes, QIBA offers Recognition of Prior Learning (RPL) and Credit Transfers to students with existing qualifications or skills, knowledge and experience. The granting of course credit may affect course fees, as well as the duration of the course. Students are encouraged to contact QIBA for further information.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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India
Master of Nursing · Griffith University
