Course Highlights

Intake Dates

Check our ACADEMIC CALENDAR - 2024 .

Course Fees

$20,850

Course Duration / Location

78 Weeks (60 weeks study and 18 weeks holiday) Sydney Campus

How to Apply

Contact with our Admission Team , Agents & Partners.

CRICOS Course Code: 112990C

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

SIT40521 – Certificate IV in Kitchen Management (Release 1)

The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/training/details/SIT40521

There are no entry requirements for this qualification in the training package.

CCMT has set its own entry requirements as follows:

International students must:

  • Be at least 18 years of age.
  • Must have completed at least Australian Year 12 or equivalent school studies.
  • Have an overall IELTS score of 5.5 or equivalent score in other English skills tests (Test results must be no more than 2 years old).
  • Participate in a Course Entry Interview to demonstrate their suitability for this course (their career goals, reasons for studying this course, etc).
  • Pass LLN Test conducted by CCMT.

International Students may not be required to provide evidence of scores in English Language Test where documented evidence can be provided to demonstrate any of the following:

  • Students who have completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • Citizens and passport holders of one of the following English‑speaking countries: UK, USA, Canada, NZ or Republic of Ireland

Students who have successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or 50% of the units of a Certificate IV or higher-level course, in the two years before applying for the student visa.

This qualification will be delivered 14 hours face to face per week in the campus and Training Kitchen and 6 hours online.

This qualification will be delivered over 78 weeks in total. 60 weeks will be used for training and assessment spread over six terms. 6th term will be reserved for Work placement which is 10-week long in total. Number of holidays is 18 weeks, spread over six term breaks of 3 weeks each. No term break is given after last term.

Thirty-three (33) units including twenty-six (27) core units and seven (6) elective units are required to pass for the award of the SIT40521 Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

The costs for this course are as follows:

Application Processing Fee $250 (non-refundable to be paid on application)
Tuition fees: AUD $20,000
Materials Fees: AUD $600
Total Course Fee: AUD $20,850

The study materials are provided to students by CCMT and are included in total course fees.

 

  • This program is delivered face-to-face in the classroom and training (physical) kitchen. Training kitchen has all the necessary equipment like a commercially operating kitchen but does not have real customers. Students will receive practical training and participate in assessment in this training kitchen.
    A work placement is also required to achieve this qualification. Students will work in a commercially running kitchen, facing real-life customers to practice the knowledge and skills they developed in classroom.
    10 weeks of Term 6 this qualification will be spent in a work placement. Student will arrange a workplace (usually restaurants) for him/her, where s/he will be able to practice the knowledge and skills s/he has developed i.e. effectively cook all ranges of foods (e.g. breakfast, lunch, dinner, function), participate in the planning of cooking operations, and work with others. Trainer and Assessor from CCMT will first visit this workplace and prepare a suitability checklist. If the workplace is found compliant, a three-party legal agreement will be signed by the student, CCMT and the workplace operator detailing every party’s obligation and right. It will be agreed that the student will work under a supervisor from the workplace (restaurant’s head cook usually). The student will perform the tasks and put entries into his/her logbook which is part of their assessments of unit SITHCCC043 Work Effectively as a Cook and SITHKOP013 Plan cooking operations. The supervisor will authenticate these entries. Trainer will also visit this workplace 3 times during the work placement and assess the student’s performance real-time using assessor’s checklist. Together with all this evidence, an assessment decision will be made for the two units. If any student fails to arrange his/her own work placement, CCMT will arrange the work placement for that student. All students are supposed to finish 360 hours of work placement.

  • Target groups for the SIT40521 Certificate IV in Kitchen Management are international students who are:

    • Seeking to pursue or further a career in commercial cookery and kitchen management
    • Seeking to enter a new industry sector
    • Seeking a pathway to higher level qualifications.

    CCMT expects that a student will be able to read, comprehend and write a range of texts in English within a variety of contexts. S/he will be able to use and respond to spoken language including some unfamiliar material within a variety of contexts and will be able to recognise and use a variety of conventions and symbolism of formal mathematics.

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.

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.

SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
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 dessert
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budge
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 units

SITHCCC026 Package prepared foodstuffs
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITXCCS015 Enhance customer service experiences
SITHIND006 Source and use information on the hospitality industry
SITXHRM007 Coach others in job skills

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