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Study Level Cert IV
Course Code SIT40721-S
Study Method Class
Assessment Assignments
Start Date July 2025, July 2026
Entry Requirement Grade 12
Duration 52 weeks
Price $22230
Discount 3%
Discounted Price $21563.1
About the Course
This qualification reflects the role of individuals who undertake leadership and management roles in the automotive industry. It is suitable for entry into senior management roles in all sectors of the automotive industry.
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 |
---|---|---|---|
SITHCCC023 | Use food preparation equipment | Core | |
SITXWHS007 | Implement and monitor work health and safety practices | Core | |
SITXMGT004 | Monitor work operations | Core | |
SITXINV006 | Receive, store and maintain stock | Core | |
SITXHRM009 | Lead and manage people | Core | |
SITXHRM008 | Roster staff | Core | |
SITXHRM007 | Coach others in job skills | Core | |
SITXFSA006 | Participate in safe food handling practices | Core | |
SITXFSA005 | Use hygienic practices for food safety | Core | |
SITXFIN009 | Manage finances within a budget | Core | |
SITXCOM010 | Manage conflict | Core | |
SITHPAT020 | Design and produce sweet showpieces | Core | |
SITHPAT019 | Model sugar | Core | |
SITHPAT017 | Prepare and model marzipan | Core | |
SITHPAT018 | Produce chocolate confectionery | Core | |
BSBTWK501 | Lead diversity and inclusion | Core | |
SITHCCC027 | Prepare dishes using basic methods of cookery | Core | |
SITHCCC034 | Work effectively in a commercial kitchen | Core | |
SITHCCC042 | Prepare food to meet special dietary requirements | Core | |
SITHKOP013 | Plan cooking operations | Core | |
SITHPAT011 | Produce cakes | Core | |
SITHPAT012 | Produce specialised cakes | Core | |
SITHPAT013 | Produce pastries | Core | |
SITHPAT014 | Produce yeast | Core | |
SITHPAT015 | Produce petits fours | Core | |
SITHPAT016 | Produce desserts | Core | |
SITXCOM007 | Show social and cultural sensitivity | Elective | |
HLTAID011 | Provide first aid | Elective | |
BSBSUS211 | Participate in sustainable work practices | Elective | |
SITXFSA007 | Transport and store food | Elective | |
FBPRBK3005 | Produce basic bread products | Elective | |
FBPRBK3014 | Produce sweet yeast products | Elective | |
SITXFIN008 | Interpret financial information | Elective | |
SITXCCS014 | Provide service to customers | Elective | |
SITHFAB002 | Prepare and serve non alcoholic beverages | Elective | |
SITHFAB025 | Prepare and serve espresso coffee | Elective | |
SITHKOP012 | Develop recipes for special dietary requirements | Elective | |
SITXCOM007 | Show social and cultural sensitivity | Elective | |
SITHKOP010 | Plan and cost recipes | Elective |