SIT40521 Certificate IV in Kitchen Management & SIT50422 Diploma of Hospitality Management
Course Details
Course Name
Package :
SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 111745B)
&
SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 111746A)
National Code
SIT40521 & SIT50422
CRICOS Course Code
CRICOS Course Code: 111745B & CRICOS Course Code: 111746A
Campus
Campus: Level 3, 541 Kent Street, Sydney, NSW 2000
Kitchen: Suite 7/7A, 418A Elizabeth Street SURRY HILLS, NSW 2010
Duration
Package Course
104 weeks, including 70 weeks of study, 10 weeks of placements & 24 weeks of break
SIT40521 Certificate IV in Kitchen Management
78 weeks, including 50 weeks of study, 10 weeks of placements & 16 weeks of break
SIT50422 Diploma of Hospitality Management
26 weeks, including 20 weeks of study & 6 weeks of break
Overview
The SIT40521 Certificate IV in Kitchen Management & SIT50422 Diploma of Hospitality Management is for individual to develop a wide range of cookery skills in individuals that are intending to become a commercial cook and within the hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.
Career Outcomes
- Sous Chef
- Chef de Partie
Entry Requirement
- Minimum 18 years of age
- Must have completed equivalent to Australian year 12
- IELTS band 5.5 (with no individual band below 5.0) or equivalent
USI
Study Mode
Theory components units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in campus via the simulated virtual environment.
20 hours per week
Assessment Methods
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations.
Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course. Students will be responsible in finding their own vocational work placements it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.
Course Structure
Total number of units = 33 | 27 core units plus┃6 elective units
You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |
| SITHKOP011 | Plan and implement service of buffets | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITXINV008 | Control stock | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
* Prerequisite is SITXFSA001 use Hygiene Practices for Food Safety
Learners must achieve a competent result in the twenty-eight (28) units to obtain the SIT50422 Diploma of Hospitality Management qualification.
Within the twenty-eight (28) units, student will receive twenty-three (23) units as a credit transfer from the SIT40521 Certificate IV in Kitchen Management, which means student will be required to complete an additional Five (5) units to complete the SIT50422 Diploma of Hospitality Management qualification. For a breakdown of:
- Twenty-three (23) units as a credit transfer
- Five (5) units to complete Please refer to the table below.
The twenty-one (23) units as a credit are as follow:
| Unit code | Unit name | Unit Type |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | CT |
| SITHCCC027 | Prepare dishes using basic methods of cookery | CT |
| SITHCCC028 | Prepare appetisers and salads | CT |
| SITHCCC029 | Prepare stocks, sauces and soups | CT |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | CT |
| SITHCCC035 | Prepare poultry dishes | CT |
| SITHCCC037 | Prepare seafood dishes | CT |
| SITHCCC036 | Prepare meat dishes | CT |
| SITHCCC042 | Prepare food to meet special dietary requirements | CT |
| SITHCCC043 | Work effectively as a cook | CT |
| SITHKOP010 | Plan and cost recipes | CT |
| SITXFSA005 | Use hygienic practices for food safety | CT |
| SITXFSA006 | Participate in safe food handling practices | CT |
| SITXINV006 | Receive, store and maintain stock | CT |
| SITHCCC031 | Prepare vegetarian and vegan dishes | CT |
| SITXINV007 | Purchase goods | CT |
| SITXINV008 | Control stock | CT |
| SITXCOM010 | Manage conflict | CT |
| SITXFIN009 | Manage finances within a budget | CT |
| SITXHRM009 | Lead and manage people | CT |
| SITXMGT004 | Monitor work operations | CT |
| SITXWHS007 | Implement and monitor work health and safety practices | CT |
| SITXHRM008 | Roster staff | CT |
The remaining Five (5) units of competency are as follows:
| Unit code | Unit name | Unit Type |
|---|---|---|
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
Course Fee
Package Course
Total Cost: AU $19,200.00
Tuition Fee: AU $18,000.00
Material Fee*: AU $1,000.00
Enrolment Fee**: AU $200.00
SIT40521 Certificate IV in Kitchen Management
Total Cost: AU $16,200.00
Tuition Fee: AU $15,000.00
Material Fee*: AU $1,000.00
Enrolment Fee**: AU $200.00
SIT50422 Diploma of Hospitality Management
Total Cost: AU $3,000.00
Tuition Fee: AU $3,000.00
The material fees for the course include:
- Learning and assessment materials (including raw materials used in the commercial kitchen)
- Full uniform and safety boots
- Chef knife set
** The enrolment fee is only applicable to the first course.
Credit Transfer
Pathways
Recognition of Prior Learning
