Course Code: SIT40521 | CRICOS Course Code: 116659D
SIT40521 Certificate IV in Kitchen Management
Course Duration
78 Weeks in total - 18 Weeks of breaks/holidays - 50 Weeks of tuition - 10 Weeks of work placement (200 hours)
Study Load
Full time
Study Mode
• Face to face in classroom
• Self study
• Simulation and kitchen based commercial cookery environment
• WBT (Work Base Training)
Intakes
Jan, Apr, Jul, Oct
(Monthly Intakes are also available, please contact us)
Learning portal
Assessments & all learning resources accessible via e-learning portal
SIT40521 – Certificate IV in Kitchen Management 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 course requires students to complete work-based training –students are to complete a
work placement component consisting of 10 weeks x 20 contact hours per week (200 hours).
This qualification provides a pathway to work as a commercial cook in various kitchen settings
such as: restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Study mode:
• Face to face in classroom
• Self study
• Simulation and kitchen based commercial cookery environment
• WBT (Work Base Training)
Job opportunities:
Chef, Sous Chef, Chef de Partie
After achieving SIT40521 – Certificate IV in Kitchen Management, individuals may choose to progress
to SIT50422 – Diploma of Hospitality Management.
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITXWHS006 Identify Hazards, assess and control safety risks | Elective |
| SITXINV006 Receive, store and maintain stock | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITHCCC026 Package prepared foodstuffs | Elective |
| SITHCCC023 Use food preparation equipment | Core |
| SITHCCC040 Prepare and serve cheese | Elective |
| SITHCCC029 Prepare stocks, sauces and soups | Core | SITHCCC028 Prepare appetisers and salads | Core |
| SITHCCC027 Prepare dishes using basic methods of cookery | Core |
| SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes | Core |
| SITHCCC031 Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 Prepare poultry dishes | Core |
| SITHCCC036 Prepare meat dishes | Core |
| SITHCCC037 Prepare seafood dishes | Core |
| SITHCCC041 Produce cakes, pastries and Breads | Core |
| SITHPAT016 Produce desserts | Core |
| SITHCCC038 Produce and serve food for buffets | Elective |
| SITHCCC042 Prepare food to meet special dietary requirements | Core |
| SITHKOP010 Plan and cost recipes | Core |
| SITHCCC043 Work effectively as a cook | Core |
| SITXCOM010 Manage conflict | Core |
| SITXHRM009 Lead and manage people | Core |
| SITXFIN009 Manage finances within a budget | Core |
| SITXMGT004 Monitor work operations | Core |
| SITXWHS007 Implement and monitor work health and safety practices | Core |
| SITXHRM008 Roster staff | Core |
| SITHKOP013* Plan cooking operations | Core |
| SITHKOP015* Design and cost menus | Core |
| SITXFSA008* Develop and implement a food safety program | Core |
| SITHKOP012*Develop recipes for special dietary requirements | Core |
| SITXCCS015 Enhance customer service experiences | Elective |
| BSBTWK501 Lead diversity and inclusion | Elective |
Admission Requirements:
PEIA has identified that Students will need to meet
the following entry requirements prior to course commencement
- Students Must be 18 years of age on commencement
- Completion of Year 12 or equivalent
- IELTS 6.0 or higher Or Equivalent (e.g., TOEFL, ISLPR, CSWE, General English, EAP) English language test scores
Note: New English language requirements apply to all Student visa applications lodged on and after the 23 March 2024. Please refer to:
- Complete an LLN assessment to identify if the potential student
requires LLN support
Tuition fee: $14,600*
Material fee: $1,500*
Application fee: $250*
*All amount is in Australian dollar
Notes:
1. All fees and charges are in Australian Dollars (AUD) and GST exempt
2. Student’s Fees and Charges may vary where RPL and/or CT has been approved
Jan, Apr, Jul, Oct (Monthly Intakes are also available, please contact us)
Main Campus
15C/342 Albany Highway,Victoria Park, WA 6100, Australia.
PEIA Training Campus –
15C/342 Albany Highway, Victoria Park, WA 6100
PEIA Training Kitchen –
“The Kitchen Balcatta”, 2 Cressall Road, Balcatta,WA 6021
CERTIFICATION
RESOURCES
Student Learning Resources
Student Assessment Resources
Supported e-learning resources
