Introduction
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 course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.
Qualification Rules
Students need to complete 33 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:
- 27 core units plus
- 6 elective units
It is expected that each student will complete a pathway of Certificate III in Commercial Cookery SIT30821 prior to commencing this qualification. This will allow the student to be granted credit transfer for up to 21 units of competency. Under this arrangement the 12 units offered by AAIC to gain this qualification are listed as below:
Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:
| Unit Code | Unit Name | Core / Elective |
| SITHKOP015 | Design and cost menus | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXHRM010 | Recruit, select and induct staff | Elective |
| SITXCCS014 | Provide service to customers | Elective |
Duration
AAIC will deliver this qualification over a 33-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 29 weeks (580 hours) allowing for 4 weeks break. This takes into account Public holiday periods such as Christmas & Easter, and School holiday breaks. Students will be required to undergo 180 hours of work placement within industry as arranged by AAIC in order to gain this qualification.
Delivery Methods
This program is delivered through class room based face-to-face training, including simulated individual or group exercises in theory classes, practical sessions are delivered in the commercial kitchen facilities and work placement is within industry. The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.
Assessment Methods
Students will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competency based program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.
The assessment process may include:
- Written Questions
- Case studies
- Assignments
- Presentations
- Role plays
- Supervised Assessments
- Practical/ Observation
- Work placement
Employment Pathway
Students are provided with advice on employment and training options throughout the delivery of the program. Job roles and titles may vary across different industry sectors. 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. Possible job titles relevant to this qualification include:
- Chef
- Chef de partie
(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).
Pathways for further studies
After achieving the SIT40521 Certificate IV in Kitchen Management, students may choose to undertake SIT50422 – Diploma of Hospitality Management or other relevant qualifications.
International Student’s Entry Requirements
Entry into this program requires International Students to fulfil requirements as listed below:
- Must be 18 years of age or over
- Completed year 12 (HSC or equivalent)
- Completed Certificate III in Commercial Cookery SIT30821 or equivalent
- Minimum 6.0 IELTS score or equivalent in PTE, TOEFL, OET and Cambridge English.
Location
Theory: AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 5000
Practical: 232 Angas Street, Adelaide SA 5000
Delivery mode
Classroom based, Practical work at commercial kitchen and Work placement as arranged by AAIC
Cost
Tuition Fee $7000
One time Application Fees $250 (Non-Refundable)
Text Books & Material Fees $0
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately
Intake Dates
Intake dates for Certificate IV in Kitchen Management (SIT40521)
2024 session
| START DATE | END DATE |
| 8/1/2024 | 25/8/2024 |
| 5/2/2024 | 22/9/2024 |
| 15/4/2024 | 1/12/2024 |
| 6/5/2024 | 22/12/2024 |
| 27/5/2024 | 12/1/2025 |
| 17/6/2024 | 2/2/2025 |
| 1/7/2024 | 16/2/2025 |
| 22/7/2024 | 9/3/2025 |
| 5/8/2024 | 23/3/2025 |
| 26/8/2024 | 13/4/2025 |
| 23/9/2024 | 11/5/2025 |
| 2/12/2024 | 20/7/2025 |
| 23/12/2024 | 10/8/2025 |
Scheduled breaks
2023: 18/12/2023 to 31/12/2023;
2024: 3/6/2024 to 16/6/2024; 5/8/2024 to 18/8/2024
2025: 20/1/2025 to 2/2/2024; 24/3/2025 to 6/4/2025
*Official timetable included in the Offer Letter