• Tuition fee A$4,000
• Enrolment fee A$200
• Material Fee A$1,150

• 26 weeks
• Full-Time
• Study (20 hours per week) including holiday

Training and assessment are conducted in the classroom and training kitchen

Assessment methods include written work, project and observations.

• Minimum 18 years of age
• Successful completion of year 12 or equivalent
• English level of at least IELTS 6.0 or equivalent
• Successful completion of the college's LLN (Language, Literacy and Numeracy) test and digital literacy assessment

Must have:

• Access to a computer (with Adobe Reader, Microsoft Word and a web browser)
• Access to the Internet
• Access to a video and audio recording device
• Computer skills including an understanding of how to access an online video conferencing software, how to use Microsoft Word and Adobe Reader, and be able to download, scan and upload documents, and how to access online materials

Note: If you need any help regarding access to a computer and meeting the computer skill requirements, the college can provide support for you.

Applicants with no formal qualifications and who are commencing within or have experience within a relevant industry may also be considered for entry into the Course.

Additional requirements for enrolment in 26 weeks course duration:

Completion of SIT30821 Certificate III in Commercial Cookery from Australian Institute of Digital Technology (AIDT) or equivalent.

• Chef de Partie

After completing this qualification, individuals may undertake the SIT50422 Diploma of Hospitality Management.

Level 1 377 Lonsdale Street, Melbourne, Victoria - 3000 Australia

AIDT recognises AQF and VET qualifications, as well as Statements of Attainment issued by other RTOs. Students may apply for course credit, which will be assessed and recorded by AIDT. Approved credits may reduce the course duration.

Recognition of Prior Learning (RPL) acknowledges a student’s previous formal or informal learning, work, and life experience relevant to the course outcomes. Students who believe they already hold certain competencies may apply for RPL by submitting an application with supporting evidence that aligns with each Unit of Competency. For more information, contact AIDT.

To achieve the SIT40521 Certificate IV in Kitchen Management qualification, students must be deemed competent in all 10 units listed below, with 23 units credited from the SIT30821 Certificate III in Commercial Cookery, making a total of 33 units required for completion.

Core Units

• SITHKOP012* Develop recipes for special dietary requirements
• SITHKOP013* Plan cooking operations
• SITXCOM010 Manage conflict
• SITHKOP015* Design and cost menus
• SITXFIN009 Manage finances within a budget
• SITXHRM009 Lead and manage people
• SITXMGT004 Monitor work operations
• SITXHRM008 Roster staff
• SITXWHS007 Implement and monitor WHS practices
• SITXFSA008* Develop and implement a food safety program

Note: Units marked with an asterisk (*) have prerequisites