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Study Level Cert IV
Course Code SIT40521
Study Method Class
Assessment Assignments
Start Date July 2025, November 2025, March 2026
Entry Requirement Grade 12
Duration 78 weeks
Price $15500
Discount 5%
Discounted Price $14725
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 |
|---|---|---|---|
| SITXFSA006 | Participate in safe food handling practices | Core | |
| SITXWHS007 | Implement and monitor work health and safety practices | Core | |
| SITXHRM009 | Lead and manage people | Core | |
| SITXMGT004 | Monitor work operations | Core | |
| SITXFIN009 | Manage nances within a budget | Core | |
| SITXFSA008 | Develop and implement a food safety program | Core | |
| SITHKOP015 | Design and cost menus | Core | |
| SITHKOP013 | Plan cooking operations | Core | |
| SITHKOP012 | Develop recipes for special dietary requirements | Core | |
| SITXHRM008 | Roster sta | Core | |
| SITXCOM010 | Manage conict | Core | |
| SITHCCC043 | Work eectively as a cook | Core | |
| SITHKOP010 | Plan and cost recipes | Core | |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core | |
| SITHCCC041 | Produce cakes, pastries and breads | 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 | |
| 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 | |
| SITHPAT016 | Produce desserts | Core | |
| SITHASC024 | Prepare Asian salads | Elective | |
| SITHCCC044 | Prepare specialised food items | Elective | |
| SITHCCC040 | Prepare and serve cheese | Elective | |
| SITHCCC038 | Produce and serve food for buets | Elective | |
| BSBSUS211 | Participate in sustainable work practices | Elective |
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