Explore leading Australian Universities
Study Level Cert IV
Course Code SIT40521
Study Method Mixed
Assessment Practical, Assignments
Start Date July 2025, August 2025, October 2025, November 2025, January 2026, March 2026, April 2026, May 2026
Entry Requirement Grade 12
Duration 78 weeks
Price $26000
Discount 15%
Discounted Price $22100
About the Course
Assessment is based on competency, that is the ability to perform specific skills and is done through a combination of observation, discussion, written assignments, tests, examinations, and/or practical application and work-related projects.
Entry Requirements
The following are the Admission requirements:
- Must be 18 years of age or older at the time of course commencement
- Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
- Must have completed Australian Year 12 or equivalent level of schooling or a Certificate IV or higher qualification with an Australian institution
- Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
- IBT 60
- PTE 50
- CAE 169
- OET C
- Duolingo 95
- General English Advanced*
- MOI Certificate
- Certificate III or higher qualification with an Australian institution.
*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.
Course Units
Code | Course Unit | Description | Type |
---|---|---|---|
SITXFIN009 | Manage finances within a budget | Core | |
SITHCCC043 | Work effectively as a cook | Core | |
SITHKOP013 | Plan cooking operations | Core | |
SITHKOP012 | Develop recipes for special dietary requirements | Core | |
SITXFSA008 | Develop and implement a food safety program | Core | |
SITHKOP015 | Design and cost menus | Core | |
SITHPAT016 | Produce desserts | Core | |
SITHCCC041 | Produce cakes, pastries and breads | Core | |
SITHCCC036 | Prepare meat dishes | Core | |
SITHCCC035 | Prepare poultry dishes | Core | |
SITHCCC042 | Prepare food to meet special dietary requirements | Core | |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core | |
SITHCCC037 | Prepare seafood dishes | Core | |
SITHCCC031 | Prepare vegetarian and vegan dishes | Core | |
SITHCCC028 | Prepare appetisers and salads | Core | |
SITXHRM009 | Lead and manage people | Core | |
SITXHRM008 | Roster staff | Core | |
SITXCOM010 | Manage conflict | Core | |
SITXMGT004 | Monitor work operations | Core | |
SITXWHS007 | Implement and monitor work health and safety practices | Core | |
SITHKOP010 | Plan and cost recipes | Core | |
SITXFSA006 | Participate in safe food handling practices | Core | |
SITXFSA005 | Use hygienic practices for food safety | Core | |
SITXINV006 | Receive, store and maintain stock | Core | |
SITHCCC023 | Use food preparation equipment | Core | |
SITHCCC027 | Prepare dishes using basic methods of cookery | Core | |
SITHCCC029 | Prepare stocks, sauces and soups | Core | |
SITHCCC026 | Package prepared foodstuffs | Elective | |
SITHKOP009 | Clean kitchen premises and equipment | Elective | |
SITHCCC040 | Prepare and serve cheese | Elective | |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective | |
SITXWHS005 | Participate in safe work practices | Elective | |
SITHCCC038 | Produce and serve food for buffets | Elective |