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Study Level Cert IV
Course Code SIT40521
Study Method Mixed
Assessment Practical, Assignments
Start Date July 2025, October 2025, January 2026, April 2026
Entry Requirement Grade 12
Duration 78 weeks
Price $16500
Discount 15%
Discounted Price $14025
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 |
|---|---|---|---|
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | Core | |
| BSBDIV501 | Manage diversity in the workplace | Core | |
| SITXWHS003 | Implement and monitor work health and safety practices | Core | |
| SITXMGT001 | Monitor work operations | Core | |
| SITXINV002 | Maintain the quality of perishable items | Core | |
| SITXHRM003 | Lead and manage people | Core | |
| SITXHRM001 | Coach others in job skills | Core | |
| SITXFSA002 | Participate in safe food handling practices | Core | |
| SITXFSA001 | Use hygienic practices for food safety | Core | |
| SITXFIN003 | Manage finances within a budget | Core | |
| SITXCOM005 | Manage conflict | Core | |
| SITHPAT006 | Produce desserts | Core | |
| SITHKOP005 | Coordinate cooking operations | Core | |
| SITHKOP004 | Develop menus for special dietary requirements | Core | |
| SITHCCC020 | Work effectively as a cook | Core | |
| SITHKOP002 | Plan and cost basic menus | Core | |
| SITHCCC001 | Use food preparation equipment | Core | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | Core | |
| SITHCCC006 | Prepare appetisers and salads | Core | |
| SITHCCC007 | Prepare stocks, sauces and soups | Core | |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Core | |
| SITHCCC012 | Prepare poultry dishes | Core | |
| SITHCCC013 | Prepare seafood dishes | Core | |
| SITHCCC014 | Prepare meat dishes | Core | |
| SITHCCC018 | Prepare food to meet special dietary requirements | Core | |
| SITHCCC019 | Produce cakes, pastries and breads | Core | |
| TAEASS301B | Contribute to assessment | Elective | |
| SITXHRM002 | Roster staff | Elective | |
| SITXFSA004 | Develop and implement a food safety program | Elective | |
| SITXFSA003 | Transport and store food | Elective | |
| SITHFAB014 | Provide table service of food and beverage | Elective | |
| SITHFAB007 | Serve food and beverage | Elective | |
| SITHFAB005 | Prepare and serve espresso coffee | Elective | |
| SITHFAB003 | Operate a bar | Elective | |
| SITHFAB002 | Provide responsible service of alcohol | Elective | |
| HLTAID011 | Provide first aid | Elective | |
| SITXFIN002 | Interpret financial information | Elective | |
| BSBFIA401 | Prepare financial reports | Elective | |
| BSBITU306 | Design and produce business documents | Elective | |
| SITHIND002 | Source and use information on the hospitality industry | Elective | |
| BSBITU301 | Create and use databases | Elective | |
| TAEDEL301A | Provide work skill instruction | Elective | |
| TAEDEL404A | Mentor in the workplace | Elective | |
| SITXINV001 | Receive and store stock | Elective | |
| SITXINV003 | Purchase goods | Elective | |
| SITXINV004 | Control stock | Elective | |
| SITHKOP003 | Plan and display buffets | Elective | |
| SITHKOP006 | Plan catering for events or functions | Elective | |
| SITHPAT002 | Produce gateaux, torten and cakes | Elective | |
| SITHPAT005 | Produce petits fours | Elective | |
| SITHPAT007 | Prepare and model marzipan | Elective | |
| SITHPAT008 | Produce chocolate confectionery | Elective | |
| SITHPAT009 | Model sugar-based decorations | Elective | |
| SITHPAT010 | Design and produce sweet buffet showpieces | Elective | |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective | |
| SITHASC016 | Prepare tandoori dishes | Elective | |
| SITHASC002 | Prepare Asian appetisers and snacks | Elective | |
| SITHASC003 | Prepare Asian stocks and soups | Elective | |
| SITHASC004 | Prepare Asian sauces, dips and accompaniments | Elective | |
| SITHASC005 | Prepare Asian salads | Elective | |
| SITHASC006 | Prepare Asian rice and noodles | Elective | |
| SITHASC007 | Prepare curry pastes and powders | Elective | |
| SITHASC008 | Prepare Asian cooked dishes | Elective | |
| SITHASC009 | Prepare Asian desserts | Elective | |
| SITHASC010 | Prepare Japanese cooked dishes | Elective | |
| SITHASC011 | Prepare sashimi | Elective | |
| SITHASC012 | Prepare sushi | Elective | |
| SITHASC013 | Produce Japanese desserts | Elective | |
| SITHASC014 | Prepare dim sum | Elective | |
| SITHASC015 | Prepare Chinese roast meat and poultry dishes | Elective | |
| BSBITU202 | Create and use spreadsheets | Elective | |
| SITHASC017 | Prepare Indian breads | Elective | |
| SITHASC018 | Prepare Indian sweetmeats | Elective | |
| SITHASC019 | Prepare Indian pickles and chutneys | Elective | |
| CHCAGE001 | Facilitate the empowerment of older people | Elective | |
| SITXCCS006 | Provide service to customers | Elective | |
| SITXCCS007 | Enhance customer service experiences | Elective | |
| SITHCCC004 | Package prepared foodstuffs | Elective | |
| SITHCCC009 | Produce cook-chill and cook-freeze foods | Elective | |
| SITHCCC010 | Re-thermalise chilled and frozen foods | Elective | |
| SITHCCC015 | Produce and serve food for buffets | Elective | |
| SITHCCC016 | Produce pates and terrines | Elective | |
| SITHCCC017 | Handle and serve cheese | Elective | |
| SITHCCC021 | Prepare specialised food items | Elective | |
| SITHCCC022 | Prepare portion-controlled meat cuts | Elective |
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