Course Overview
Eligibility
Career & Study Pathways
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 unit
Produce and serve food for buffets
Elective unit
Prepare and serve cheese
Elective unit
Provide service to customers
Elective unit
Prepare and present sandwiches
Elective unit
Coach others in job skills
Elective unit
Common Questions
The total course fee is $19,750 AUD, which is broken down as follows: Tuition Fee $18,000 AUD, Application Fee $250 AUD, and Material Fee $1,500 AUD.
The course runs for 78 weeks full time, including work placement and 14 weeks of holidays (including Christmas and New Year's break). Students attend face-to-face classes for a minimum of 20 scheduled course contact hours per week.
There are two work placement requirements: for SITHCCC043 (Work effectively as a cook), students must complete a minimum of 48 complete service periods in a commercial kitchen covering Breakfast, Lunch and Dinner across at least two menu styles (à la carte, Buffet, Set Menu, or Cyclical); and for SITHKOP013 (Plan cooking operations), students are required to spend approximately 60 hours placement in a commercial kitchen. The total work placement component is 144 hours.
Students must demonstrate English Language proficiency through one of the following: Cert III in EAL or Academic IELTS band score of 6 or equivalent; satisfactory completion of ELICOS at at least Upper Intermediate level; evidence as prescribed by the Department of Education, Skills and Employment; completion of requirements for senior secondary certificate of education within the past 2 years in Australia; or a substantial component of AQF level 4 or higher on a student visa completed within the past 2 years in Australia.
Students completing the SIT40521 Certificate IV in Kitchen Management can continue studying the SIT50422 Diploma of Hospitality Management. In terms of career pathways, 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.
Application
Three simple steps to get enrolled
Step 01
Enquire
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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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Priya Sharma
India
Master of Nursing · Griffith University
