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Study Level Cert IV
Course Code SIT40521
Study Method Class
Assessment Practical, Assignments
Start Date July 2025, October 2025, February 2026, April 2026
Entry Requirement Grade 12
Duration 78 weeks
Price $22500
Discount 10%
Discounted Price $20250
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 | |
SITXFIN009 | Manage finances within a budget | Core | |
SITXWHS007 | Implement and monitor work health and safety practices | Core | |
SITXHRM008 | Roster staff | Core | |
SITHKOP015 | Design and cost menu | Core | |
SITHKOP012 | Develop recipe for special dietary requirements | Core | |
SITXHRM009 | Lead and manage people | Core | |
SITXCOM010 | Manage conflict | Core | |
SITXMGT004 | Monitor work operations | Core | |
SITXFSA008 | Develop and implement a food safety program | Core | |
SITHKOP013 | Plan cooking operations | Core | |
SITHCCC043 | Work effectively as a cook | Core | |
SITHCCC042 | Prepare food to meet special dietary requirements | Core | |
SITHCCC041 | Produce Cakes, pastries and breads | Core | |
SITHKOP010 | Plan and cost recipes | Core | |
SITXFSA005 | Use hygienic practices for food safety | 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 | |
SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes | Core | |
SITHCCC031 | Prepare vegetarian and vegan dishes | Core | |
SITHCCC037 | Prepare seafood dishes | Core | |
SITHCCC036 | Prepare meat dishes | Core | |
SITHCCC028 | Prepare appetisers and salads | Core | |
SITHCCC035 | Prepare poultry dishes | Core | |
SITHPAT016 | Produce desserts | Core | |
SITXWHS005 | Participate in safe work practices | Elective | |
SITXHRM007 | Coach others in job skills | Elective | |
SITHCCC026 | Package prepared foodstuffs | Elective | |
SITHCCC025 | Prepare and present sandwiches | Elective | |
SITHCCC040 | Prepare and serve cheese | Elective | |
SITHCCC038 | Produce and serve food for buffets | Elective |