SIT40521 Certificate IV in Kitchen Management
(Pathway) (CRICOS Course Code: 109654A)
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.
This qualification provides an academic pathway entry into SIT50422 Diploma of Hospitality Management.
AQF stands for Australian Qualification Framework while KIC stands for Kingston International College.
| Description | Amount |
|---|---|
| Application | $250.00 |
| Tuition | $5,500.00 |
| Resource | $450.00 |
| Total course amount | $6,200.00 |
| Commitment* | $500.00 |
| Payment Terms & Conditions | |
|---|---|
| Prior COE issuance | After issuance of COE |
| Application fee to be paid in full | N/A |
| * Commitment fee to be paid in full (Commitment fee will be adjusted / credited back to the student’s final term’s instalment of the course. See our Refund Policy for Terms & Conditions) |
N/A |
| Resource fee to be paid in full | N/A |
| Tuition fee for First Term / Term 1 to be paid in full | Equal termly payment of the remaining balance and/or as per letter of offer from Term 2 |
- All fees advertised are in Australian Dollars (AUD).
26 weeks (20 academic weeks + 4/6 weeks of study breaks depending on Christmas)
Mandatory scheduled classes: 2 days weekly.
Academic support day: 1 day weekly, on Fridays.
20 hours academic contact weekly.
- Complete KIC’s Language, Literacy, Numeracy and Digital (LLND) test with at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, OET B overall test result (KIC pathway student exempted) and
- Successful completion of SIT30821 Cert III in Com Cookery.
| UNIT NO | UNIT CODE | UNIT TITLE | UNIT PREREQUISITE/S Units marked with an *asterisk have one or more prerequisites. |
UNIT DURATION (Weeks) |
|---|---|---|---|---|
| 27 CORE UNITS | ||||
| 1 | SITHCCC023* | Use food preparation equipment | SITXFSA005 | 1.5 (credit) |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 | 1.5 (credit) |
| 3 | SITHCCC028* | Prepare appetisers and salads | SITXFSA005 | 1.5 (credit) |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 | 2 (credit) |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 7 | SITHCCC035* | Prepare poultry dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 8 | SITHCCC036* | Prepare meat dishes | SITXFSA005, SITHCCC027 | 2.5 (credit) |
| 9 | SITHCCC037* | Prepare seafood dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 10 | SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 | 3 (credit) |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | 2 (credit) |
| 12 | SITHCCC043* | Work effectively as a cook (Minimum of 48 work-based training sessions) | SITXFSA005, SITHCCC027 | 1 (credit) |
| 13 | SITHKOP010 | Plan and cost recipes | Nil | 2 (credit) |
| 14 | SITHKOP012* | Develop recipes for special dietary requirements | SITXFSA005, SITHKOP010, SITHCCC042, SITHCCC027 | 2.5 |
| 15 | SITHKOP013* | Plan cooking operations | SITXFSA005 | 2 |
| 16 | SITHKOP015* | Design and cost menus | SITHKOP010 | 2 |
| 17 | SITHPAT016* | Produce desserts | SITXFSA005 | 2 (credit) |
| 18 | SITXCOM010 | Manage conflict | Nil | 1 |
| 19 | SITXFIN009 | Manage finances within a budget | Nil | 2 |
| 20 | SITXFSA005 | Use hygienic practices for food safety | Nil | 1 (credit) |
| 21 | SITXFSA006 | Participate in safe food handling practices | Nil | 1 (credit) |
| 22 | SITXFSA008* | Develop and implement a food safety program | SITXFSA005, SITXFSA006 | 2 |
| 23 | SITXHRM008 | Roster staff | Nil | 2 |
| 24 | SITXHRM009 | Lead and manage people | Nil | 1 |
| 25 | SITXINV006* | Receive, store and maintain stock | SITXFSA005 | 1 (credit) |
| 26 | SITXMGT004 | Monitor work operations | Nil | 2 |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices | Nil | 2 |
| 6 ELECTIVE UNITS (3 Elective units from Group A + 2 units from Group E + 1 from Group SIT) | ||||
| 28 | SITHCCC038* (Group A) | Produce and serve food for buffets | SITXFSA005, SITHCCC027 | 2 (credit) |
| 29 | SITHCCC040* (Group A) | Prepare and serve cheese | SITXFSA005 | 1.5 (credit) |
| 30 | SITHCCC044* (Group A) | Prepare specialised food items | SITXFSA005, SITHCCC027 | 1.5 |
| 31 | SITXINV007 (Group E) | Purchase goods | Nil | 1 (credit) |
| 32 | SITXCCS014 (Group E) | Provide service to customers | Nil | 1 (credit) |
| 33 | SITHCCC025* (Group SIT) | Prepare and present sandwiches | SITXFSA005 | 1.5 (credit) |
| Academic weeks | 20 weeks | |||
| Course study breaks (Depending on Christmas period) | 4 to 6 weeks | |||
| Total course duration for 11 units of competency (22 red-highlighted units credited from SIT30821 Cert III in CC) |
26 weeks | |||
