Course Details
Everything You Need To Know About The Course
Overview of Course
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT40521
Targeted at International students
SIT40521 Certificate IV in Kitchen Management is targeted at international students who are:
- Seeking to pursue a career in the commercial cookery and hospitality industry
- Seeking to enter a new industry sector
- Seeking a pathway to higher-level qualifications.
Entry requirements
You must:
- Be at least 18 years of age.
- To enter this qualification, applicants should have successfully completed the Australian equivalent of Year 12 or higher.
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- educated for 5 years in an English-speaking country; or
- successfully completion of an English Placement Test.
Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.
You are also required to take out Overseas Health Insurance Cover before arriving in Australia. Kings Institute of Vocational Studies provides details of OSHC providers in the International Student Handbook. You can approach any of these providers to find out costs and organise your cover.
Additional costs associated with living in Australia are outlined in the International Student Handbook. You should carefully review these costs in relation to budgeting. Further information can be found at https://www.studyinaustralia. gov.au/english/live-in-australia/living-costs.
Units of Competency
Units of Competency are as given below:
| Code | Title | Core / Elective |
|---|---|---|
| SITHCCC023* | Use food preparation equipment | C |
| SITHCCC027* | Prepare dishes using basic methods of cookery | C |
| SITHCCC028* | Prepare appetisers and salads | C |
| SITHCCC029* | Prepare stocks, sauces and soups | C |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | C |
| SITHCCC031* | Prepare vegetarian and vegan dishes | C |
| SITHCCC035* | Prepare poultry dishes | C |
| SITHCCC036* | Prepare meat dishes | C |
| SITHCCC037* | Prepare seafood dishes | C |
| SITHCCC041* | Produce cakes, pastries and breads | C |
| SITHCCC042* | Prepare food to meet special dietary requirements | C |
| SITHCCC043* | Work effectively as a cook | C |
| SITHKOP010 | Plan and cost recipes | C |
| SITHKOP012* | Develop recipes for special dietary requirements | C |
| SITHKOP013* | Plan cooking operations | C |
| SITHKOP015* | Design and cost menus | C |
| SITHPAT016* | Produce desserts | C |
| SITXCOM010 | Manage conflict | C |
| SITXFIN009 | Manage finances within a budget | C |
| SITXFSA005 | Use hygienic practices for food safety | C |
| SITXFSA006 | Participate in safe food handling practices | C |
| SITXFSA008* | Develop and implement a food safety program | C |
| SITXHRM008 | Roster staff | C |
| SITXHRM009 | Lead and manage people | C |
| SITXINV006 | Receive, store and maintain stock | C |
| SITXMGT004 | Monitor work operations | C |
| SITXWHS007 | Implement and monitor work health and safety practices | C |
| BSBTWK401 | Build and maintain business relationships | E |
| SITHCCC038* | Produce and serve food for buffets | E |
| SITHCCC040 | Prepare and serve cheese | E |
| SITHCCC044* | Prepare specialised food items | E |
| SITXCCS014 | Provide service to customers | E |
| SITXFIN010 | Prepare and monitor budgets | E |
Course Duration
This qualification will be delivered over 78 weeks, including 56 weeks of training and assessment spread over 4 terms of 14 weeks each and 22 weeks of holidays.
Fee and Charges
The costs for this course are as follows:
| Course fees | Non-tuition fees |
|---|---|
| Tuition fees: AUD $14,500 | May apply and can be found in our International Student Handbook on our website at kivs.edu.au |
| Enrolment fee: AUD $200 | |
| Material fee: AUD $1500 |
A detailed payment plan and payment arrangements are provided in the Offer Letter and Student Agreement.
You must pay all of your course fees and on time. Non-payment of fees may result in cancellation of enrolment.
Course Credit
You can apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.kivs.edu.au.
If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit.
You will also be issued with a new Confirmation of Enrolment. For any questions about course credit, contact us at the details shown below.
Talk with us
Feel free to send us a message and we’ll get back to you as soon as possible.
Student Testimonials & Stories
The training and teaching I received throughout my course was excellent. I was very satisfied with the staff’s accommodating nature and the ease of handling everything.
