Duration
104 weeks
(88 weeks tuition + 16 weeks break)
Location
NSW | QLD | TAS Campuses
Tuition Fee
Offshore Int Student: $18,000*
Onshore Student Visa Holder: $17,000*
*Non-Tuition Fees not included
We are currently updating our website
We are currently updating our website
104 weeks
(88 weeks tuition + 16 weeks break)
NSW | QLD | TAS Campuses
Offshore Int Student: $18,000*
Onshore Student Visa Holder: $17,000*
SIT40521 – Certificate IV in Kitchen Management 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.
Pre-Enrolment Information
Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff.
A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email.
Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision.
During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student.
International students should ensure that they have read the Pre-Enrolment Consultation Checklist and Handout available on the ‘How to Apply’ page under the ‘Get Started’ tab on this website.
This includes a minimum of:
AIBT will be responsible for organising the Vocational Placement for students; however, if students choose to find their own Vocational Placement facility, it must be pre-approved by the College.
Blended Delivery (NSW | QLD | TAS)
This qualification will be provided by face-to-face training session at the college, kitchen facility, and online live webinar training via a web-hosted online training service (e.g., Microsoft Teams, GoToMeeting). However, in any special circumstances, the mode of delivery can be adjusted reasonably and fair to the client cohorts.
Student visa holders are required to attend a minimum of 20 scheduled course contact hours per week.
The mode of delivery of Domestic RPL candidates depends on the process and outcome of the RPL. The candidates can refer to the process of RPL from the Recognition of prior learning (RPL) Information Kit – RPL Kit and RPL Strategy. For more information, please contact student support at studentsupport@aibtglobal.edu.au
Culinary Training Centre (NSW)
38-44 Foveaux Street
Surry Hills
Sydney NSW 2010
Sheldon’s Training Restaurant (QLD)
Shop 7
235 Nursery Road
Mount Gravatt
Brisbane QLD 4122
The Greek Club
67 Federal Street North Hobart
Tasmania
7000
AIBT – Monthly intakes except June and December
Study Period
In a year, there are two study periods*:
*Note: Students may be required to continue their study during the June break and December break. The study classes in June and December can be arranged due to special circumstances (e.g., lack of academic progress or under the intervention strategy plan.)
*This unit requires a minimum of 48 complete service periods in a commercial kitchen
Please note all electives are pre-selected by AIBT.
For more information on the course content, visit:
Training.gov.au/Training/Details/SIT40521
This qualification must be delivered as per the packaging rules, even if a core unit/named elective has been superseded, until such time as the qualification has been updated and this update is reflected on the National Register, training.gov.au, and is listed on the RTO’s Scope of Registration. There are many situations where it is considered beneficial for the student to receive the updated training that reflects the current skill needs of the relevant industry so a provider may choose to deliver the updated unit, issue a statement of attainment for those unit/s and then provide credit transfer – by mapping backwards – to the units named within the qualification.
If this still does not ascertain a ‘competent’ result, the student may need to undertake gap training against the destination qualification. |
A minimum of IELTS 5.5 or equivalent is required.
For more information regarding the commonly acceptable types of English language proficiency evidence, along with the verification methods, please click here
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
| Units in this qualification | Pre-requisite unit |
| SITHCCC023: Use food preparation equipment SITHCCC027: Prepare dishes using basic methods of cookery SITHCCC028: Prepare appetisers and salads SITHCCC029: Prepare stocks, sauces and soups SITHCCC041: Produce cakes, pastries and breads SITXINV006: Receive, store and maintain stock SITHCCC040: Prepare and serve cheese SITHCCC026: Package prepared foodstuffs | SITXFSA005: Use hygienic practices for food safety |
| 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 SITHCCC042: Prepare food to meet special dietary requirements SITHCCC043: Work effectively as a cook | SITXFSA005: Use hygienic practices for food safety SITHCCC027: Prepare dishes using basic methods of cookery |
| SITHKOP012: Develop recipes for special dietary requirements | SITXFSA005: Use hygienic practices for food safety SITHCCC027: Prepare dishes using basic methods of cookery SITHCCC042: Prepare food to meet special dietary requirements SITHKOP010: Plan and cost recipes |
| SITHKOP015: Design and cost menus | SITHKOP010: Plan and cost recipes |
| SITXFSA008: Develop and implement a food safety program SITXFSA007: Transport and store food | SITXFSA005: Use hygienic practices for food safety SITXFSA006: Participate in safe food handling practices |
HANDLING/ ADMINISTRATION FEES (NON-REFUNDABLE)
Handling Fee – $200
OSHC FEE
International students must have adequate health insurance while in Australia.
It is a condition of your visa that you have Overseas Student Health Cover (OSHC) for the full duration of your student visa. OSHC is insurance to assist international students to meet the costs of medical and hospital care.
You can organise your own OSHC, or we can assist you, as AIBT has an agreement with Bupa, one of Australia’s major health insurance providers. For more information, please visit their website: https://www.bupa.com.au
UNDER 18’S FEE
We are partnered with Australian Homestay Network (AHN) – Australia’s Largest Homestay provider.
The homestay fee includes 3 meals and all amenities and may cost up to $350/week. Please visit https://www.homestaynetwork.org/students/pricing/ for more information about our prices in each campus location.
OTHER FEES
Additional fees will be incurred for re-enrolment, resubmission, credit transfer and certificate re-issuance. For further information, please visit the individual course page on our website: http://go.aibt.global/other-fees
Pre-Enrolment Information
Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff.
A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email.
Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision.
During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student.
International students should ensure that they have read the Pre-Enrolment Consultation Checklist and Handout available on the ‘How to Apply’ page under the ‘Get Started’ tab on this website.
| CODE | TITLE | LICENSING / LEGISLATIVE REQUIREMENTS |
| SITXFSA005 | Use hygienic practices for food safety | Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
| SITXFSA007 | Transport and store food | Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code. Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions. |
| SITXFSA006 | Participate in safe food handling practices | Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with a Certificate IV in Kitchen Management (SIT40521) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.
AIBT does not guarantee that:
Chef
Chef de Partie
Completion of an AIBT qualification does not guarantee an employment outcome.
Australia Institute of Business and Technology acknowledges and pays respect to the past and present Traditional Custodians and Elders of this nation and the continuation of cultural, spiritual and educational practices of Aboriginal and Torres Strait Islander peoples.
