(CRICOS Code: 109520D)
The SIT40521 Certificate IV in Kitchen Management provides students with the industry knowledge and technical skills to carry out commercial cookery tasks in the hospitality industry.
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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Target groups for the SIT40521 Certificate IV in Kitchen Management are international students who are:
- seeking to pursue a career in the hospitality industry
- seeking to pursue a career as a chef
- seeking to enter a new industry sector
- seeking a pathway to higher level qualifications.
This qualification is delivered over 78 weeks, including 48 weeks of training and assessment, 12 weeks (360 hours) of Vocational Placement, and 18 weeks of holidays.
To complete this course, students participate in 360 hours of vocational placement (30 hours per week for 12 weeks). Specific information about vocational placement can be found in the Student Handbook and course materials.
This course is conducted with a blended learning model that includes face-to-face learning in classrooms and in a fully functioning commercial kitchen, interactive online/distance learning, and vocational placement.
Trinity Institute (Australia) campuses at:
- Level 1, 43 Hunter Street, Parramatta NSW 2150
- Level 5, 770 George Street, Sydney NSW 2000
- Unit 12, 100 George Street, Windsor NSW 2756
Commercial kitchen address:
- Shop 1, 17-19 Hassall Street, Parramatta NSW 2150
Students who complete this course may be able to seek employment within the hospitality industry in roles such as:
- Chef de partie
Students are provided with advice on employment and training options throughout the delivery of the program.
On successful completion of SIT40521 Certificate IV in Kitchen Management, graduates may wish to study SIT50422 Diploma of Hospitality Management, or continue their education in a range of qualifications in the hospitality industry.
Please contact Team Trinity for current course fees.
Payment terms and conditions are included in the International Student Handbook. Additionally a detailed payment plan and payment arrangements are provided in the letter of offer and written agreement which is provided to the student for their review and agreement prior to acceptance into the course. The agreement also includes details of additional fees and charges, which may be applicable.
International students are also required to take out Overseas Health Insurance Cover before arriving in Australia. Trinity Institute (Australia) provides details of OSHC providers in the International Student Handbook.
Additional costs associated with living in Australia are outlined in the International Student Handbook. Students should carefully review these costs in relation to budgeting. Further information can be found at
Trinity Institute (Australia) has the following entry requirements:
International students must:
Be at least 18 years of age.
Meet the following education requirements:
- Year 12 or equivalent; or
- a Certificate III qualification or equivalent or above.
Meet the following English requirements:
- Have an IELTS academic score of 5.5 or equivalent (test must have been taken be no more than 2 years ago). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of at least 6 months of a Certificate IV level course or above in an Australian education institution; or
- Successful completion of an Oxford English language placement test with an overall score of not less than Level B2 (Upper Intermediate)
Trinity Institute (Australia) also conducts an entry interview with all prospective students to confirm their details and ensure that the course selected is the most appropriate for their needs.
Training and assessment is scheduled for 20 hours attendance per week during terms. It is recommended that students spend an additional 4 hours per week on study, research, practice and assessment preparation. Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles. Assessments are conducted using a variety of methods for theory and practical. At the beginning of each unit you will receive details of assessment tasks to be completed. Workplace practices and environments are simulated within our fully functioning commercial kitchen, which is used to conduct skills based assessments.
The timing for this course is as per our current timetable. Please contact us via email for details.
The facilities and equipment that will be provided for this course are:
- Training rooms
- Commercial kitchen with associated equipment and materials required for all units
- Starter kitchen tool kit including: knives, and personal protective and safety equipment such as chef’s jacket and chef’s cap
The equipment that students should have includes:
- A laptop that is installed with Microsoft Office or similar
- Uniform: chef’s trousers, apron, black fully enclosed non-slip shoes (if the student has a beard, they are also required to wear a beard net)
- At least 3x tea-towels
- And other personal protective equipment and tools as listed on resources list prior to enrolment.
Note that for international students’ satisfactory course progress is required in order to meet visa requirements. More information can be found in the International Student Handbook.
To attain this qualification 33 units of competency must be successfully completed:
- SITHCCC023- Use food preparation equipment
- SITHCCC027- Prepare dishes using basic cookery methods
- SITHCCC028- Prepare appetisers and salads
- SITHCCC029- Prepare stocks, sauces and soups
- SITHCCC030- Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC031- Prepare vegetarian and vegan dishes
- SITHCCC035- Prepare poultry dishes
- SITHCCC036- Prepare meat dishes
- SITHCCC037- Prepare seafood dishes
- SITHCCC041- Produce cakes, pastries and breads
- SITHCCC042- Prepare food to meet special dietary requirements
- SITHCCC043- Work effectively as a cook
- SITHKOP010- Plan and cost recipes
- SITHKOP012- Develop menus for special dietary requirements
- SITHKOP013- Plan cooking operations
- SITHKOP015- Design and cost menus
- SITHPAT016- Produce desserts
- SITXCOM010- Manage conflict
- SITXFIN009- Manage finances within a budget
- SITXFSA005- Use hygienic practices for food safety
- SITXFSA006- Participate in safe food handling practices
- SITXFSA008- Develop and implement a food safety program
- SITXHRM008- Roster staff
- SITXHRM009- Lead and manage people
- SITXINV006- Receive, store and maintain stock
- SITXMGT004- Monitor work operations
- SITXWHS007- Implement and monitor work health and safety practices
- SITXWHS006- Identify hazards, assess and control safety risks
- SITXCCS014- Provide service to customers
- BSBTEC301- Design and produce business documents
- SITHCCC038- Produce and serve food for buffets
- SITHCCC032- Produce cook-chill and cook-freeze foods
- SITHCCC040- Prepare and serve cheese
WELCOME TO TRINITY INSTITUTE (AUSTRALIA)
At Trinity Institute (Australia), we are driven by our goal to empower our students to meet their full potential. We aim to do so by providing an effective learning environment that challenges and stimulates the minds of our students. We have found that learning is more effective when students enjoy themselves.
A college may be an academic entity, but its responsibilities go far beyond studies. Trinity Institute (Australia) recognises this, and endeavours to ensure that each and every student has the opportunity to develop themselves and become well-rounded individuals in the professional world. Our commitment to achieving this is evident in the strong work ethic of our teaching staff, our cultural mix and our emphasis on personal and academic development. We value the diverse background of our learners and demonstrate this in our teaching, curriculum and services.