Commercial Cookery Courses
SIT40521 Certificate IV in Kitchen Management (CRICOS 109558A)
- Duration - 78 Weeks
- Tuition Fee: $AU 15,000
- Enrolment fee: $AU 300
- Material Fee: $AU 300
- Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
- Completed In Australia A Substantial Component (At Least 50%) Of A Qualification At AQF Level 4 Or Higher in English.
- Successfully Completed In Australia Year 12 Of Secondary School In English.
- Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Course Structure
Core Units
Code | Title | Pre-requisite |
---|---|---|
SITHCCC023* | Use food preparation equipment | SITXFSA005 |
SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 |
SITHCCC028* | Prepare appetisers and salads | SITXFSA005 |
SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005 SITHCCC027 |
SITHCCC031* | Prepare vegetarian and vegan dishes | SITXFSA005 SITHCCC027 |
SITHCCC035* | Prepare poultry dishes | SITXFSA005 SITHCCC027 |
SITHCCC036* | Prepare meat dishes | SITXFSA005 SITHCCC027 |
SITHCCC037* | Prepare seafood dishes | SITXFSA005 SITHCCC027 |
SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 |
SITHPAT016* | Produce desserts | SITXFSA005 |
SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005 SITHCCC027 |
SITHCCC043* | Work effectively as a cook | SITXFSA005 SITHCCC027 |
SITHKOP010 | Plan and cost recipes | NIL |
SITXFSA005 | Use hygienic practices for food safety | NIL |
SITXFSA006 | Participate in safe food handling practices | NIL |
SITXINV006* | Receive, store and maintain stock | SITXFSA005 |
SITHKOP012* | Develop recipes for special dietary requirements | SITXFSA005 SITHCCC027 SITHCCC042 SITHKOP010 |
SITHKOP013* | Plan cooking operations | SITXFSA005 |
SITHKOP015* | Design and cost menus | SITHKOP010 |
SITXCOM010 | Manage conflict | NIL |
SITXFIN009 | Manage finances within a budget | NIL |
SITXFSA008* | Develop and implement a food safety program | SITXFSA005 SITXFSA006 |
SITXHRM008 | Roster staff | NIL |
SITXHRM009 | Lead and manage people | NIL |
SITXMGT004 | Monitor work operations | NIL |
SITXWHS007 | Implement and monitor work health and safety practices | NIL |
Elective Units
Code | Title | Pre-requisite |
---|---|---|
SITHCCC026* | Package prepared foodstuffs | SITXFSA005 |
SITHCCC039* | Produce pates and terrines | SITXFSA005 SITHCCC027 |
SITHCCC040* | Prepare and serve cheese | SITXFSA005 |
SITXHRM007 | Coach others in job skills | Nil |
SITXWHS005 | Participate in safe work practices | Nil |
SITHKOP009* | Clean kitchen premises and equipment | SITXFSA005 |
Minimum weekly class hours
scheduled: 20 hours
Work Placement
Students are required to complete at least 48 service periods (shifts) and 240 hours of work placement in an operational commercial kitchen. This work placement can be organized by Mint International College.
Practical training kitchen
Melbourne Kitchen: 54, La Trobe Street, Melbourne, VIC, 3000, Australia.
Adelaide Kitchen: 15 Mitton Avenue, Henley Beach, SA 5022, Australia.
Further Information : refer to the link : training.gov.au – SIT40521 – Certificate IV in Commercial Cookery
Melbourne Campus
Level 1/ 540 Elizabeth Street, Melbourne, VIC, 3000, Australia.
Melbourne Kitchen
54, La Trobe Street, Melbourne, VIC, 3000, Australia.
Adelaide Campus
Level 1/ 12 Pirie Street, Adelaide , SA, 5000, Australia.
Adelaide Kitchen
15 Mitton Avenue, Henley Beach, SA 5022, Australia.