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Study Level Cert IV
Course Code SIT40521
Study Method Class
Assessment Practical, Assignments
Start Date October 2025, November 2025, December 2025, January 2026, February 2026, April 2026, May 2026
Entry Requirement Grade 12
Duration 90 weeks
Price $22750
Discount 10%
Discounted Price $20475
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 | |
SITHCCC043 | Work effectively as a cook | Core | |
SITHKOP013 | Plan cooking operations | Core | |
SITXFSA008 | Develop and implement a food safety program | Core | |
SITXWHS007 | Implement and monitor work health and safety practices | Core | |
SITXHRM008 | Roster staff | Core | |
SITXMGT004 | Monitor work operations | Core | |
SITXHRM009 | Lead and manage people | Core | |
SITXCOM010 | Manage conflict | Core | |
SITHKOP012 | Develop recipes for special dietary requirements | Core | |
SITHKOP015 | Design and cost menus | Core | |
SITHKOP010 | Plan and cost recipes | Core | |
SITHCCC037 | Prepare seafood dishes | Core | |
SITHCCC036 | Prepare meat dishes | Core | |
SITHCCC042 | Prepare food to meet special dietary requirements | Core | |
SITXFSA005 | Use hygienic practices for food safety | Core | |
SITXFIN009 | Manage finances within a budget | Core | |
SITXINV006 | Receive store and maintain stock | Core | |
SITHCCC027 | Prepare dishes using basic methods of cookery | Core | |
SITHCCC023 | Use food preparation equipment | Core | |
SITHCCC029 | Prepare stocks, sauces and soups | Core | |
SITHCCC028 | Prepare appetisers and salads | Core | |
SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes | Core | |
SITHCCC031 | Prepare vegetarian and vegan dishes | Core | |
SITHCCC041 | Produce cakes, pastries and bread | Core | |
SITHPAT016 | Produce desserts | Core | |
SITHCCC035 | Prepare poultry dishes | Core | |
BSBTEC201 | Use business software applications | Elective | |
SITHCCC026 | Package prepared foodstuffs | Elective | |
SITHCCC039 | Produce pates and terrines | Elective | |
SITHCCC040 | Prepare and serve cheese | Elective | |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective | |
SITXCCS014 | Provide service to customers | Elective |