Package: SIT40521 Certificate IV in Kitchen Management and SIT50422 Diploma of Hospitality Management

SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 113353B) and SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 113354A)


Duration: 104 weeks



About the course

This course will see you graduate with the key competencies you will need to work in the role of chefs and cooks who have a supervisory or team leading role in the kitchen as well as the key competencies you will need to work in the role of highly skilled senior operators.  You will develop the skills required to use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations.

Target Students

Our course is aimed at international students who hold an education visa. They will typically be either:

  • those who have just passed Year 12 or equivalent with little or no vocational experience, but who possess learning skills and knowledge that they would like to develop to create kitchen management skills.
  • those with hospitality qualifications and/ or experience gained overseas, who are interested in developing their hospitality knowledge and skills in Australia.
  • Those who have already attained a related Certificate III qualification in Australia

Entry Requirements

Entry requirements for international students:

  • An overall IELTS band 5.5 or equivalent and above (Acceptable English Test Score)
  • 18 years and above
  • Have completed an equivalent secondary schooling level of a School Certificate or can demonstrate suitable work or life experience
  • Meet the Student Visa 500 subclass requirements
  • Complete ATEC LLN tool to confirm that the student has adequate skills in Language, Literacy and Numeracy (LLN).

Vocational Outcomes

  • Chef
  • Chef de partie
  • Hospitality manager
  • Sous chef
  • Restaurant manager
  • Small business manager
Delivery Mode The course is delivered on campus full time with face-to-face classes for 20 hours per week during term time to meet the requirements for international students to study a full-time load of 20 hours per week. You will need to attend all scheduled classes and will also be expected to undertake reading, research and project work in your own time. You will be supplied with all required learning resources and be given the opportunity to practice or discuss activities with your trainer prior to formal assessments who will also provide you with feedback afterwards.
Course Structure The overall program is completed over a period of 104 weeks (i.e. 80 weeks tuition + 24 weeks of breaks). The consists of eight x 10-week terms, with tuition on 3 days per week for a total of 20 hours. There is 3 weeks term break between each of the eight terms.
Units of Competency
Unit Code Unit Name Core/Elective
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
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP010 Plan and cost recipes Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP013 Plan cooking operations Core
SITHKOP015 Design and cost menus Core
SITHPAT016 Produce desserts Core
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA008 Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXINV006 Receive, store and maintain stock Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITHKOP011 Plan and implement service of buffets Elective (A)
SITHCCC038 Produce and serve food for buffets Elective (A)
SITHCCC039 Produce pates and terrines Elective (A)
SITXWHS006 Identify hazards, assess and control safety risks Elective
SITXINV007 Purchase goods Elective
SITHFAB021 Provide responsible service of alcohol Elective
Unit Code Unit Name Core/Elective
SITHFAB023 Operate a bar Elective
SITXGLC002 Identify and manage legal risks and comply with law Core
SITXCCS015 Enhance customer service experiences Core
SITXCCS016 Develop and manage quality customer service practices Core
SITXFIN010 Prepare and monitor budgets Core
SITXMGT005 Establish and conduct business relationships Core
SITHFAB025 Prepare and serve espresso coffee Elective
SITHFAB024 Prepare and serve non-alcoholic beverages Elective
  • We aim to deliver to the standards of a real workplace environment by:

    • Providing a simulated workplace environment in training kitchen which to learn with access to typical kitchen management resources and using workplace policies and procedures
    • Providing you with the opportunity to work in teams, fulfilling responsibilities and expectations of the job and workplace.
    • Using learning and assessment tools that have been customized for use in a simulated commercial kitchen environment.
    • Trainers representing the role of real clients in workplace situations when required
  • Assessment is conducted by:
    in class activities and practical exercises (formative assessment)
  • demonstration of the knowledge and skills for each entire unit of competency, (summative assessment) using methods including:
    • Written / oral questions
    • Role plays
    • Projects and assignments
    • Observation/ demonstration
    • Case studies and scenarios

Work placement (work-based training) will consist of 48 shifts of unpaid work for the unit SITHCCC043 Work effectively as a cook.  This unit requires students to spend approximately 220 hours of practical placement in a hospitality business.

The unit that is completed as a part of work placement is designed to assess the student’s ability to perform consistently over a period of time and to deal with multiple sales, service or operational tasks simultaneously.

On satisfactory completion of all units you will be issued with your full qualification.

You can exit the program prior to completion at any stage upon which you will be issued with a Statement of Attainment for all units of competency that you have successfully completed in partial completion of the qualification.

If you have previously undertaken study at a recognised institution or have some relevant work experience, you might gain credit towards specific units in a course; shortening the time you have to study. You should discuss this with an ATEC representative during the application process.

After achieving this qualification, you may progress to higher level qualifications within and/or across the business sector including SIT60322 Advanced Diploma of Hospitality Management or a range of other Diploma or Advanced Diploma qualifications.

All course delivery is at our Parramatta campus at Unit 1, 30 Cowper Street, Parramatta NSW 2150.

Our classrooms are fully equipped with:

  • Tables and chairs, whiteboards
  • Data projector and screen
  • Computers with Internet access

We also provide facilities such as:

  • Student lounge and lunch area
  • Amenities for coffee and lunch breaks
  • Toilet facilities
  • Computers for self-study
  • Free wireless internet
  • Student reference library
  • We offer a range of educational and support services to ensure that you have the best chance of succeeding in your studies including:
  • Student Services Officers being available on campus to advise and provide contacts
  • Assistance with any skills / language, literacy or numeracy issues
  • Access to welfare or academic counselling