Course Duration	: 80 Weeks
Course Fee	: $AU 22,000
Non Tuition Fee	: $AU 4,000
Estimated Total Course Cost	: $AU 26,000

*Course is offered for a shorter duration (26 weeks) for students who have completed SIT30821 – Certificate III in Commercial Cookery (or superseded).

Blended (Face to Face + Online)

2023 Intake Dates	2024 Intake Dates
30th January, 2023	29th January, 2024
06th March, 2023	04th March, 2024
24th April, 2023	22th April, 2024
29th May, 2023	27th May, 2024
17th July, 2023	15th July, 2024
21st August, 2023	19th August, 2024
09th October, 2023	07th October, 2024
13th November 2023	11th November 2024

The following are the Admission requirements of Lead college:

• 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 III 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 46
  • PTE Academic 42
  • CAE 162
  • OET B
  • Duolingo 90
  • General English Upper Intermediate
  • MOI Certificate
  • Certificate III or higher qualification with an Australian institution.
• Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.
• It is recommended students to complete SIT30821 – Certificate III in Commercial Cookery (or superseded) prior to enrolling in this course.

Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.

Students will need to successfully complete all units in this course to receive certificate of SIT40521 Certificate IV in Kitchen Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

 

This qualification requires that the learner complete a total of at least 240 hours of work placement in a commercial kitchen environment in Australia.

This qualification enables the student to seek employment in the following job roles:

• This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.

• Possible job title includes –

Chef Chef de partie.

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

Relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

ORIENTATION

Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

After completing SIT40521 Certificate IV in Kitchen Management, students may progress to SIT50422 Diploma of Hospitality Management.

The SIT40521 Certificate IV in Kitchen Management requires the completion of the following 33 Units (including 27 core and 6 electives).

Core units
SITHCCC023*	Use food preparation equipment
SITHCCC027*	Prepare dishes using basic methods of cookery
SITHCCC028*	Prepare appetisers and salads
SITHCCC029*	Prepare stocks, sauces and soups
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031*	Prepare vegetarian and vegan dishes
SITHCCC035*	Prepare poultry dishes
SITHCCC036*	Prepare meat dishes
SITHCCC037*	Prepare seafood dishes
SITHCCC041*	Produce cakes, pastries and breads
SITHCCC042*	Prepare food to meet special dietary requirements
SITHCCC043*	Work effectively as a cook
SITHKOP010	Plan and cost recipes
SITHKOP012*	Develop recipes for special dietary requirements
SITHKOP013*	Plan cooking operations
SITHKOP015*	Design and cost menus
SITHPAT016*	Produce desserts
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXFSA008*	Develop and implement a food safety program
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXINV006*	Receive, store and maintain stock
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices

Elective Units
SITHCCC040	Prepare and serve cheese
SITHCCC026*	Package prepared foodstuffs
SITHCCC038*	Produce and serve food for buffets
SITHCCC025*	Prepare and present sandwiches
SITXWHS006	Identify hazards, assess and control safety risks
SITHKOP009	Clean kitchen premises and equipment

** Please note: Electives are subject to change to meet client and industry requirements.