SIT40521 Certificate IV in Kitchen Management

After completing this course, you may be able to work in roles such as:

• Chef
• Chef de partie

Skill recognition

Recognition of Prior Learning (RPL)
Recognition of Prior Learning (RPL) recognises skills and knowledge gained through previous study, work experience, volunteering, or life experience. If your existing skills and knowledge meet the requirements of a unit of competency, you may be eligible to receive credit towards your qualification. If you would like to apply for RPL, please indicate this when completing your enrolment form. For more information, please contact CDU TAFE Student Services on 08 8946 7111, or email TAFE@cdu.edu.au.

Credit Transfer
If you have completed the same, or an equivalent, unit through another Australian Registered Training Organisation (RTO), you may be eligible for a credit transfer. To apply, submit a completed Application for Credit Transfer Form and supporting documentation. Applications are encouraged at the time of enrolment. There is no fee for credit transfer applications.

Pathways

VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline.

Successful completion of this course may provide a pathway to further study, including SIT50422 Diploma of Hospitality Management.

Skill recognition

Credit transfer, or advanced standing, is awarded based on previous relevant studies completed successfully within the past seven years.

Recognition of Prior Learning (RPL) is a process of advanced standing where credit is granted based upon the assessment of a student's prior formal, non-formal and informal learning (or a combination thereof) to determine the extent to which the student has achieved the required learning outcomes of a specified unit.

To apply for credit transfer or RPL, you must apply to study at CDU and submit the relevant supporting documents including:

• HE113 Application for Exemption Form (PDF, 216.84 KB)
• Official Academic Record (Academic transcript and award certificates)
• Unit outlines or syllabus matching time-frame of studies. Unit outlines must be specific to the teaching period in which the unit was undertaken and must include:
  • aims/objectives
  • learning outcomes
  • assessment items
  • resources required and institutional identifiers (web links are not accepted, these must be converted to PDF prior to submission)

Please make sure you submit all the required documents with your application to ensure processing time is reduced.

SIT40521 Certificate IV in Kitchen Management - 2027

To ensure you have the skills and support needed to study this course, all applicants are required to complete a Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation.

While there is no qualification entry requirement, students will be expected to have employment in a relevant position in a commercial kitchen to satisfy the requirements of core unit SITHCCC043 Work effectively as a cook which requires students to complete 48 restaurant services.

Students must wear work clothing suited to the industry. The Training Restaurant is a simulated work environment, therefore closed-in shoes with non-slip soles are compulsory. Refer to the Resources section for a list of uniform and tools required to undertake this qualification.

Required Resources

Students can access assessments and learning resources at any time through CDU's online learning platform, Learnline. Before getting started, make sure your computer meets the required system requirements.

Students are issued wit the required learning and assessment materials for each unit.

Uniform: A complete, clean, laundered and ironed uniform, and correct footwear must always be worn while attending class. The uniform requirements for practical classes are:

• 2 x White double breasted Chefs jacket (Not black. Complete with white buttons)
• 2 x Chefs trousers (Not black. Checked - modern or traditional)
• 2 x White apron
• 2 x Navy blue neckerchief
• 1 x White Chef's hat (skull cap)
• 1 x Shoes - heavy duty, non-slip and clean (no sneakers or runners)
• 2 x Long sleeve white button business shirt
• 2 x Black trousers/skirt (below the knee in length)
• 1 x Shoes - formal black lace up (no sneakers, runners or heavy-duty boots)

Tools of Trade: Students will be required to supply their own tools of trade which includes cook's knives to use. All tools, uniforms and other equipment must be clearly identified by engraving or pen. The starter toolkit is:

• 1 x 25cm/30cm Chef's knife
• 1 x Steel
• 1 x Paring knife
• 1 x Vegetable peeler
• 1 x Thermometer
• 1 x Palette knife
• 1 x Boning knife
• 1 x Fish filleting knife
• 1 x Utility fork
• 1 x Thermal piping bag
• 1 x Set nozzles
• 1 x Sharpening stone

As part of the application process, it is important that you meet the minimum academic entry requirements. If you have any questions, please email the International team: international@cdu.edu.au. We look forward to helping you through the process of applying to study with us at CDU.

English language requirements

This is a current, nationally accredited qualification from the SIT Tourism, Travel and Hospitality Training Package.

Locations: Alice Springs, Palmerston

Study Mode: On campus, workplace assessment

Note:

Delivery at individuals locations is subject to demand. Additional locations and/or study modes may become available pending sufficient demand.
International Students


This qualification is available to international students (CRICOS Course No. 109632G).