Course Code: SIT30821
CRICOS Code: 109871C
Course Code: SIT40521 | CRICOS Code: 109546E
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.
Course Duration:80 weeks*
Course Fee: AUD $22,000 (Includes Material, Enrolment and Commercial Kitchen Training Fee)
Enrolment Fee: AUD $350
*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for a shorter duration (26 weeks) for students who have completed SIT30821 – Certificate III in Commercial Cookery (or superseded).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 5.5 with no band less that 5.0 or equivalent, such as:
PTE Academic 42
General English Upper Intermediate
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- It is recommended students to complete SIT30821 – Certificate III in Commercial Cookery (or superseded) prior to enrolling in this course.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 –
RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER
Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
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.
During the entry process and interview stage LEAD College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.
UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT
USI is needed for all students studying with LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au.The student after enrolment is required to create USI (Unique Student Identifier) or allow LEAD College to create an USI on their behalf.
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 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.
|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|
|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|
|SITXHRM009||Lead and manage people|
|SITXINV006*||Receive, store and maintain stock|
|SITXMGT004||Monitor work operations|
|SITXWHS007||Implement and monitor work health and safety practices|
|SITXCCS014||Provide service to customers|
|SITHCCC026*||Package prepared foodstuffs|
|SITHCCC038*||Produce and serve food for buffets|
|SITHCCC025*||Prepare and present sandwiches|
|HLTAID011||Provide First Aid|