CRICOS COURSE CODE: 114161B
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.
Course Fees
| Registration Fee |
$500 (non-refundable) |
| Material Fee |
$1,000 |
| Tuition Fee |
$14,500 |
| Total Course Fee |
$16,000 |
| Fees include all material costs and learning resources. |
Course Duration
Delivery will occur over a 78 Week (73 weeks training and 5 weeks’ holiday break) period of full-time study.
Where students successfully apply for credit and/or RPL the course duration will be shortened accordingly and adjustments made to any COE issued or remove it or add to course duration.
Entry/ Admission Requirements
Pre-Training Review (PTR):
Selection for enrolment in SHIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SHIC.
A satisfactory outcome of PTR with authorised SHIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SHIC review applicants existing knowledge, skills, experience and qualifications. SHIC will then review this information in conjunction with other admission requirements below.
Age Requirements
SHIC requires that all students must be 18 years of age or above at the commencement of the course.
Prior Achievement Requirements
Basic Computer Skills
A good command of written English
*Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here:
Click hereLLN Requirements
The qualification has been analyzed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Oral Communication and Numeracy. This is detailed in the Certificate IV in Kitchen Management ACSF Profile.
Students entering this qualification will have their LLN skills com- pared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enroll.
See the SHIC LLN Policy & Procedures for more details.
English Language Requirements
All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations
IELTS overall band of 5.5 or
TOEFL IBT test score band of 54-56 equivalents or
PTE Academic band score 42 equivalent or
Satisfactory completion of General English – Upper Intermediate level or
Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
Successful completion of Senior Secondary certificate of education in Australia conducted in English or
Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
Student’s first language is English or
Student was educated for 5 years in an English-speaking country. If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test and be required to complete it with a satisfactory result.
Assessment Methods
Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
Practical Training and Assessment is completed in Commercial Kitchen
A combination of the above methods.
Job Roles
Job roles and titles vary across different industry sectors. This qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Course Delivery
Face to face at our Melbourne Campus- 20 hours per week of classroom and commercial kitchen based training sessions
8 hours of self-study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required
Units of Competency
| Unit Code |
Unit Title |
Core / Elective |
Pre-requisite |
| SITXFSA005 |
Use hygienic practices for food safety |
Core |
Nil |
| SITHCCC027 |
Prepare dishes using basic methods of cookery |
Core |
Nil |
| SITHKOP015 |
Design and cost menus |
Core |
SITHKOP010 |
| SITHKOP013 |
Plan cooking operations |
Core |
SITXFSA005 |
| SITHKOP012 |
Develop menus for special dietary requirements |
Core |
SITHCCC027, SITHCCC042, SITXFSA005, SITHKOP010 |
| SITXFSA008 |
Develop and implement a food safety program |
Core |
SITXFSA005, SITXFSA006 |
| SITXMGT004 |
Monitor work operations |
Core |
Nil |
| SITXFIN009 |
Manage finances within a budget |
Core |
Nil |
| SITXHRM008 |
Roster staff |
Core |
Nil |
| SITXWHS007 |
Implement and monitor work health and safety practices |
Core |
Nil |
| SITXCOM010 |
Manage conflict |
Core |
Nil |
| SITXHRM009 |
Lead and manage people |
Core |
Nil |
| SITHCCC035 |
Prepare poultry dishes |
Core |
SITXFSA005, SITHCCC027 |
| SITHCCC036 |
Prepare meat dishes |
Core |
SITXFSA005, SITHCCC027 |
| SITHCCC037 |
Prepare seafood dishes |
Core |
SITXFSA005, SITHCCC027 |
| SITHCCC041 |
Produce cakes, pastries and breads |
Core |
SITXFSA005 |
| SITHCCC042 |
Prepare food to meet special dietary requirements |
Core |
SITXFSA005, SITHCCC027 |
| SITHCCC043 |
Work effectively as a cook |
Core |
SITXFSA005, SITHCCC027 |
| SITHKOP010 |
Plan and cost recipes |
Core |
Nil |
| SITHPAT016 |
Produce desserts |
Core |
SITXFSA005 |
| SITXFSA006 |
Participate in safe food handling practices |
Core |
Nil |
| SITXINV006 |
Receive, store and maintain stock |
Core |
SITXFSA005 |
| SITHCCC023 |
Use food preparation equipment |
Core |
SITXFSA005 |
| SITHCCC028 |
Prepare appetisers and salads |
Core |
SITXFSA005 |
| SITHCCC029 |
Prepare stocks, sauces and soups |
Core |
SITXFSA005 |
| SITHCCC030 |
Prepare vegetable, fruit, eggs and farinaceous dishes |
Core |
SITXFSA005, SITHCCC027 |
| SITHCCC031 |
Prepare vegetarian and vegan dishes |
Core |
SITXFSA005, SITHCCC027 |
| SITXCOM006 |
Source and present information |
Elective |
Nil |
| SITXFSA007 |
Transport and store food |
Elective |
SITXFSA005, SITHCCC027 |
| BSBSUS211 |
Participate in sustainable work practices |
Elective |
Nil |
| SITHCCC026 |
Package prepared foodstuffs |
Elective |
SITXFSA005 |
| SITHCCC040 |
Prepare and serve cheese |
Elective |
SITXFSA005 |
| SITXWHS005 |
Participate in safe work practices |
Core |
Nil |
Note: Delivery method is Online via video conferencing with phone and email support during COVID-19.