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104 weeks
(88 weeks tuition + 16 weeks scheduled break)
33 units of competency
(27 core units + 6 elective units)
112264M
$20,000*
$18,000*
*Non-Tuition fees not included
NSW/VIC
Blended mode of delivery consisting
of face-to-face and online delivery
SIT40521
This qualification 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.
+Face to face training and assessment:
Campus – Level 2, 8 Quay Street, Sydney NSW
Training Restaurant – 38-44 Foveaux Street, Surry Hills, Sydney, NSW, 2010
(The College reserves the right to change the location of practical training/simulation from time to time. Students will be given 12 weeks’ notice of any changes of location).
Students must be 18 years old and above.
Successful completion of Australian Year 12 or Australian equivalent is mandatory.
English Requirement for International Students
Minimum of IELTS 6.0 or equivalent.
Prior to enrolment, it is a mandatory requirement for students to attend a Pre-Enrolment Consultation session to ensure students are fully aware of the required course information and can make an informed decision.
| Core Unit Code | |
|---|---|
| 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 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 | |
| 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 licensing 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. The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above. |
| 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 |
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.
NPA does not guarantee:
NPA does not:
Completion of an NPA qualification does not guarantee an employment outcome.
We acknowledge Aboriginal and Torres Strait Islander peoples as the First Australians and Traditional Custodians of the lands where we live, learn and work.