SIT40521 Certificate IV in Kitchen Management

Duration: 78 weeks (including term break)    

CRICOS Course Code: 109607H

Course Fee: A$17,800 

Enrolment Fee: A$200 

Material Fee: A$1200

Qualification Description

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.

Licensing/Regulatory Information: No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

International students must be 18 years or older and provide evidence to demonstrate both academic and English language entry requirements as follows:

Academic Requirements
English Language Requirements
Equipment Requirements

Sunbeam will provide access to your course materials through online platform and course handouts. Students will have access at college computers; required software’s (eg, IT software’s and Microsoft suite) are installed in college computers for students to use. Fully equipped practical are also located in a very convenient above location.

Career Opportunities

Role of graduates may vary from sector to sector. However, graduates with proper employability skills should be able to work as:

Unit of Competency

Our course has been designed to meet the requirements for the SIT40516 Certificate IV in Commercial Cookery. It contains 33 units of competency as follows:

  • 27 core units
  • 6 elective units

Mode of Study

Practical Sessions

For practical classes, students will undertake training and assessment in a commercial kitchen. For other hospitality units, students will participate in simulated hospitality settings. These sessions provide an environment for students to work on practical learning for each unit. This is done under the guidance of the trainer. Practical activities scenarios and role plays are provided in classes no bigger than 20 students. Students are encouraged to support each other in pairs and small groups. Kitchens are fully equipped with large and small commercial equipment. Some units require more practical skills than others.

A complete, clean laundered and ironed uniform, and correct footwear must be worn at all times while attending practical class. The uniform and Starter toolkit for practical kitchen will be provided by the College.

Students are required to complete the followings

Students are required to complete a total 48 service periods for this course.

Recognition of Prior Learning (RPL) and Credit Transfer (CT)

Students may be eligible to obtain credits for individual units because of experience gained in the relevant field or from previous training and education. A Fee is payable for assessing your RPL status. Further information can be obtained from the Student Support Officer.