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78 Weeks (including holidays)
Face-to-Face classroom-based learning | Practical Training and Assessment at the HIC Kitchen | Work-Based Training
Campus: Level 4, 251 Adelaide Terrace Perth WA 6000 Australia
January | April | July | October
Tuition Fees: $17,400| Material Fee: $1,500
Chef de Cuisine | Kitchen Manager | Sous Chef
This qualification reflects the role of commercial 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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.
Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training.
If you apply for a student visa to study in Australia, you need to meet the following minimum English language test score requirements.
IELTS: Overall band score of 6.0 with no band less than 5.5, or equivalent
For detailed information, visit the Australian Government Department of Home Affairs website: Subclass 500 Student visa
On completion of the SIT40521 Certificate IV in Kitchen Management, students may pursue a SIT50422 Diploma of Hospitality Management (Commercial Cookery pathway) course at HIC or other CRICOS registered training organisations.
Course content:
| 1. SITXFSA005 Use hygienic practices for food safety | Core |
| 2. SITXINV006 Receive, store and maintain stock | Core |
| 3. SITXFSA006 Participate in safe food handling practices | Core |
| 4. SITHCCC023 Use food preparation equipment | Core |
| 5. SITHCCC029 Prepare stocks, sauces and soups | Core |
| 6. SITHCCC028 Prepare appetisers and salads | Core |
| 7. SITHCCC027 Prepare dishes using basic methods of cookery | Core |
| 8. SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes | Core |
| 9. SITHCCC031 Prepare vegetarian and vegan dishes | Core |
| 10. SITHCCC035 Prepare poultry dishes | Core |
| 11. SITHCCC036 Prepare meat dishes | Core |
| 12. SITHCCC037 Prepare seafood dishes | Core |
| 13. SITHCCC041 Produce cakes, pastries and Breads | Core |
| 14. SITHPAT016 Produce desserts | Core |
| 15. SITHCCC042 Prepare food to meet special dietary requirements | Core |
| 16. SITHKOP010 Plan and cost recipes | Core |
| 17. SITHCCC043 Work effectively as a cook | Core |
| 18. SITXCOM010 Manage conflict | Core |
| 19. SITXHRM009 Lead and manage people | Core |
| 20. SITXFIN009 Manage finances within a budget | Core |
| 21. SITXMGT004 Monitor work operations | Core |
| 22. SITXWHS007 Implement and monitor work health and safety practices | Core |
| 23. SITXHRM008 Roster staff | Core |
| 24. SITHKOP013 Plan cooking operations | Core |
| 25. SITHKOP015 Design and cost menus | Core |
| 26. SITXFSA008 Develop and implement a food safety program | Core |
| 27. SITHKOP012 Develop recipes for special dietary requirements | Core |
| 28. SITHCCC026 Package prepared foodstuffs | Elective |
| 29. SITHCCC025 Prepare and present sandwiches | Elective |
| 30. SITHCCC040 Prepare and serve cheese | Elective |
| 31. SITXCCS014 Provide service to customers | Elective |
| 32. SITHCCC038 Produce and serve food for buffets | Elective |
| 33. SITXWHS006 Identify hazards, assess and control safety risks | Elective |
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
