Course Duration
of competency
Available
SIT40521 – Certificate IV in Kitchen Management reflects the role of commercial 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.
*Non-Tuition fees not included
Successfully completion of Australian Year 12 or Australian equivalent is mandatory.
Students must be 18 years old and above.
A minimum of IELTS 6.0 or equivalent is required.
For more information regarding the commonly acceptable types of English language proficiency evidence, along with the verification methods, please click here
Students are required to have their own laptop prior to the commencement of their course.
The minimum requirements for the specification of laptops can be found in the Student Equipment Required section below.
Prior to enrolment, all prospective students are required to complete a compulsory Language, Literacy, Numeracy and Digital (LLND) assessment. This assessment is completed as part of the pre-enrolment process through the LLND Portal – myllnd.com/login/
The LLND assessment helps identify whether a student may need additional support during their studies and ensures they are placed in a course that is appropriate for their skill level. Assessments are aligned with the Australian Core Skills Framework (ACSF) and include language, literacy, numeracy and digital skills.
Students must complete their LLND assessment via the LLND Portal before they can be formally enrolled. Further instructions on how to access and complete the assessment will be provided to prospective students as part of the pre-enrolment process.
The college offers rolling intakes, allowing students to choose their preferred commencement date with the college. This provides flexibility for the students by allowing them to select the commencement date that best suits their academic plans. For further information, please contact our student support: [email protected].
| Units in this qualification | Pre-requisite unit |
| SITHCCC023: Use food preparation equipment SITHCCC027: Prepare dishes using basic methods of cookery SITHCCC028: Prepare appetisers and salads SITHCCC029: Prepare stocks, sauces and soups SITHCCC041: Produce cakes, pastries and breads SITHKOP013: Plan cooking operations SITHPAT016: Produce desserts SITXINV006: Receive, store and maintain stock SITHCCC040: Prepare and serve cheese SITHCCC026: Package prepared foodstuffs |
SITXFSA005: Use hygienic practices for food safety |
| SITHCCC030: Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC031: Prepare vegetarian and vegan dishes SITHCCC035: Prepare poultry dishes SITHCCC036: Prepare meat dishes SITHCCC037: Prepare seafood dishes SITHCCC042: Prepare food to meet special dietary requirements SITHCCC043: Work effectively as a cook |
SITXFSA005: Use hygienic practices for food safety
SITHCCC027: Prepare dishes using basic methods of cookery |
| SITHKOP012: Develop recipes for special dietary requirements | SITXFSA005: Use hygienic practices for food safety
SITHCCC027: Prepare dishes using basic methods of cookery SITHCCC042: Prepare food to meet special dietary requirements SITHKOP010: Plan and cost recipes |
| SITHKOP015: Design and cost menus | SITHKOP010: Plan and cost recipes |
| SITXFSA008: Develop and implement a food safety program SITXFSA007: Transport and store food |
SITXFSA005: Use hygienic practices for food safety
SITXFSA006: Participate in safe food handling practices |
| Core Unit Code | Core Unit Title |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery practices |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHKOP015 | Design and cost menus |
| SITHPAT016 | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006 | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Elective Unit Code | Elective Unit Title |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC026 | Package prepared foodstuffs |
| SITXFSA007 | Transport and store food |
| BSBTWK501 | Lead diversity and inclusion |
| SITXCCS014 | Provide service to customers |
| SITXINV007 | Purchase goods |
| Description of condition requirements | The following unit within this qualification require service periods as follows:
*SITHCCC043 - Work effectively as a cook requires students to complete a minimum of 48 complete service periods in a commercial kitchen. For more information on the course content, visit: Training.gov.au/Training/Details/SIT40521 |
109596F
104 weeks
Face to face mode of delivery consisting of Face to face physical and face to face virtual
33 units of competency
$25,000*
$23,000*
*Non-Tuition fees not included.
Students must be willing to undertake vocational placement. Vocational placement provides students with the opportunity to apply skills and knowledge in real scenarios. It is a requirement of this qualification that students undertake a minimum of 48 complete service periods[1] of unpaid vocational placement[2].
The college organises students’ vocational placement locations. However, students can select their own vocational placement location. The college will assess the suitability of the placement location prior to the students commencing their vocational placement. Students will also be given a vocational logbook, which they must complete during their placement hours. All students must be willing to undertake placement in a commercial kitchen.
Students will be required to arrange, at their own expense, transportation to and from their placement facility. Should students be required to travel interstate for placement, the college will cover the cost of all interstate travel and accommodation during the placement; however, students will be required to organise their own local travel to and from these facilities.
Students will be notified of their placement details prior to commencing vocational placement. Students are required to organise their own travel to and from these facilities and may be required to undertake placement anywhere within Australia.
[1] A complete service period (shift) equals 6 hours or more
[2] SITHCCC043 – Work effectively as a cook: The unit of competency requires students to perform the activities outlined in the performance criteria of the unit for a minimum of 48 complete service periods of vocational placement in a commercial kitchen.
Students MUST have the following IT equipment prior to enrolling with the college and will require a suitable study space for self-study, assessment activities, or to participate in face-to-face virtual classes. Students are required to have their own laptop prior to the commencement of their course.
HARDWARE REQUIREMENTS:
Laptop with the following recommended System Requirements:
SOFTWARE REQUIREMENTS:
INTERNET REQUIREMENTS:
The following academic and employment pathways are available to students who complete this qualification:
International students can enrol in Australian universities to continue and pursue this career path and/or enrol in a higher-level qualification after completing this qualification. They can then apply their knowledge and skills gained in Australia or their home country to seek work anywhere in the world.
In summary, the completion of this qualification can allow students to work for hospitality job roles for a diversity of employers across various fields such as:
Please Note: completion of an REACH qualification does not guarantee an employment outcome.
Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with a Certificate IV in Kitchen Management (SIT40521) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.
Reach Community College does not guarantee:
Reach Community College qualifications only fulfil the academic requirement, not a licensed trade qualification, traineeship or apprenticeship.
Reach Community College does not:
We strongly advise that students consult with a registered migration agent if they require more specific information. For the most up to date information please refer to the Australian Government’s Home Affairs website: immi.homeaffairs.gov.au.
