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Study Level Cert IV
Course Code SIT40521
Study Method Class
Assessment Practical, Assignments
Start Date July 2025, September 2025, December 2025, February 2026, April 2026, June 2026
Entry Requirement Grade 12
Duration 78 weeks
Price $24000
Discount 5%
Discounted Price $22800
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 |
|---|---|---|---|
| SITHCCC040 | Prepare and serve cheese | Core | |
| SITHKOP013 | Plan Cooking Operations | Core | |
| SITHPAT016 | Produce desserts | Core | |
| SITHCCC035 | Prepare poultry dishes | Core | |
| SITHCCC036 | Prepare meat dishes | Core | |
| SITHCCC037 | Prepare seafood dishes | Core | |
| SITHCCC043 | Work effectively as a cook | Core | |
| SITHKOP015 | Design and cost menus | Core | |
| SITHCCC038 | Produce and serve food for buffets | Core | |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core | |
| SITHKOP014 | Plan catering for events or functions | Core | |
| SITHCCC041 | Produce cakes, pastries and breads | Core | |
| SITXCOM010 | Manage conflict | Core | |
| SITXFIN009 | Manage finances within a budget | Core | |
| SITXHRM008 | Roster staff | Core | |
| SITXHRM010 | Recruit, select and induct staff | Core | |
| SITXHRM009 | Lead and manage people | Core | |
| SITXWHS007 | Implement and monitor work health and safety Practices | Core | |
| SITXINV006 | Receive, store and monitor stock | Core | |
| SITHKOP012 | Develop recipies for special dietary requirements | Core | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core | |
| SITHCCC023 | Use food preparation equipment | Core | |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes | Core | |
| SITXFSA008 | Develop and implement a food safety program | Core | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core | |
| BSBTWK501 | Lead diversity and inclusion | Core | |
| SITXMGT004 | Monitor work operations | Core | |
| SITHCCC029 | Prepare stocks, sauces and soups | Core | |
| SITHCCC028 | Prepare appetisers and salads | Core | |
| SITXFSA006 | Participate in safe food handling practices | Core | |
| SITXFSA005 | Use hygienic practices for food safety | Core | |
| SITHKOP010 | Plan and cost recipes | Core | |
| HLTAID011 | Provide first aid | Core |
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