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 skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
10th April 2023 |
22nd May 2023 |
10th July 2023 |
28th August 2023 |
9th October 2023 |
13th November 2023 |
Students successfully completing this course will receive the SIT40521 – Certificate IV in Kitchen Management
QIBA has the following entry requirements:
International students must:
English language competence can also be demonstrated through documented evidence of any of the following:
*NOTE: Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
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.
Code | Title | 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 |
SITHCCC026* | Package prepared foodstuffs | Elective Group A |
SITHCCC040* | Prepare and serve cheese | Elective Group A |
SITHCCC038* | Produce and serve food for buffets | Elective Group A |
SITXCCS015 | Enhance customer service experiences | Elective Group E |
BSBTWK502 | Manage team effectiveness | Imported elective |
BSBWHS521 | Ensure a safe workplace for a work area | Imported elective |
Students are required to attend 20 hours of classroom training and assessment activities per week during the training and assessment weeks.
Approximately 6 hours per week of unsupervised study hours (assessment preparation) is expected, in addition to the 20 hours of classroom training per week.
Course delivery is through classroom-based face-to-face learning at the Sydney and Canberra Campus locations and practical face-to-face training in a commercial training kitchen.
The students must also complete service periods as required.
QIBA offers Recognition of Prior Learning (RPL) and Credit Transfers to students with existing qualifications or skills, knowledge and experience. The granting of course credit may affect course fees, as well as the duration of the course.
This process is outlined in the VET Credit Transfer Policy and the VET Recognition of Prior Learning Policy. Click here to download the form for RPL/Credit transfer. Click here to download the form for RPL/Credit transfer.
Sydney CBD Campus
Level 10, 140 Elizabeth Street
Sydney
NSW 2000
Phone
02 9267 3040
Canberra Campus
Level 1, 15 Moore Street
Canberra
ACT 2601
Phone
02 9267 3040