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Study Level Cert IV
Course Code SIT40521
Study Method Class
Assessment Assignments
Start Date July 2025, July 2026
Entry Requirement Grade 12
Duration 78 weeks
Price $22240
Discount 3%
Discounted Price $21572.8
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 | |
SITHKOP012 | Develop recipes for special dietary requirements | 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 | |
SITHKOP009 | Clean kitchen premises and equipment | Elective | |
SITXCOM007 | Show social and cultural sensitivity | Elective | |
BSBSUS211 | Participate in sustainable work practices | Elective | |
HLTAID011 | Provide first aid | Elective | |
SIRXOSM003 | Use social media and online tools | Elective | |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | Elective | |
BSBTWK501 | Lead diversity and inclusion | Elective | |
SITXCCS014 | Provide service to customers | Elective | |
SITHCCC038 | Produce and serve food for buffets | Elective | |
SITXFIN008 | Interpret financial information | Elective | |
SITXHRM010 | Recruit select and induct staff | Elective | |
SITHCCC026 | Package prepared foodstuffs | Elective | |
SITHCCC044 | Prepare specialised food items | Elective | |
SITHCCC040 | Prepare and serve cheese | Elective |