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Study Level Cert IV
Course Code SIT40521
Study Method Class
Assessment Practical, Assignments
Start Date July 2025, August 2025, October 2025, November 2025, January 2026, February 2026, April 2026, May 2026
Entry Requirement Grade 12
Duration 78 weeks
Price $23250
Discount 15%
Discounted Price $19762.5
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 |
---|---|---|---|
SITHCCC027 | Prepare dishes using basic methods of cookery | 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 | |
SITXFSA008 | Develop and implement a food safety program | 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 | |
SITHPAT016 | Produce desserts | Core | |
SITHKOP015 | Design and cost menus | Core | |
SITHKOP013 | Plan cooking operations | Core | |
SITHKOP010 | Plan and cost recipes | Core | |
SITHCCC023 | Use food preparation equipment | Core | |
SITHCCC028 | Prepare appetisers and salads | Core | |
SITHCCC029 | Prepare stocks, sauces and soups | Core | |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core | |
SITHCCC031 | Prepare vegetarian and vegan dishes | Core | |
SITHCCC035 | Prepare poultry dishes | Core | |
SITHCCC036 | Prepare meat dishes | Core | |
SITHCCC037 | Prepare seafood dishes | Core | |
SITHCCC041 | Produce cakes, pastries and breads | Core | |
SITHCCC042 | Prepare food to meet special dietary requirements | Core | |
SITHCCC043 | Work effectively as a cook | Core | |
SITHKOP012 | Develop recipes for special dietary requirements | Core | |
SITXHRM010 | Recruit, select and induct staff | Elective | |
SITXINV008 | Control stock | Elective | |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective | |
SITHCCC026 | Package prepared foodstuffs | Elective | |
SITHCCC040 | Prepare & serve cheese | Elective | |
SITHCCC038 | Produce and serve food for buffets | Elective | |
SITHCCC023 | Use food preparation equipment | Elective |