Course Duration : 78 Weeks

Tuition Fee: AUD $20,000

Non Tuition Fee: AUD $3,500

Estimated Total Course Cost: AUD $23,500

Blended (Face to Face + Online)

2023 Intake Dates	2024 Intake Dates
21st August, 2023	29th January, 2024
09th October, 2023	04th March, 2024
13th November 2023	22th April, 2024
	27th May, 2024
	15th July, 2024
	19th August, 2024
	07th October, 2024
	11th November 2024

The following are the admission requirements: –

Eligibility: –

The candidate must complete 18yrs of age or older at the time of course commencement.

Potential candidates may be asked to undertake an LLN Assessment/Enrolment Interview prior to acceptance to the course.

The candidate needs to ensure that they have completed anyone of the following: – Completed an Australian Year 12 or equivalent schooling OR Certificate III OR higher qualification with an Australian Institution.

IELTS Requirements: –

The candidate needs to secure the English level of IELTS 6.0, with no band less than 5.5 OR Equivalent such as;

• IBT 60
• PTE Academic 50
• CAE 169
• OET C
• Duolingo 95
• General English Advanced*
• MOI Certificate
• Certificate III or Higher Qualification with an Australian Institution.

The candidate must be able to go training involving physical tasks appropriate for running a kitchen.

NOTE:

It is recommended students to complete SIT30821 – Certificate III in Commercial Cookery (or superseded) prior to enrolling in this course

*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.

Assessments will include written tests, demonstration of tasks/techniques, group task, role play, presentation, work-based project, research projects, and workplace observations/evidences.

On completion of the course SIT40521 Certificate IV in Kitchen Management the candidate will receive the course qualification. Candidates who partially complete the course will be presented with a “Statement of Attainment” for all the units deemed competent by the candidate.

Placement works hours of 240hrs is to be completed as a requirement of the course in a commercial kitchen environment in Australia.

This qualification enables the student to seek employment in the following job roles:

• Commercial cook in restaurants, hotels, clubs, pubs, cafés, etc. or even run one’s own business.

• Possible job title includes – Chef Chef de partie.

Chef Chef de partie.

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

ISMT College recognises qualifications issued by other RTOs. At the same time, accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also consider and grant Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

ISMT College will discuss with the candidate the process and the options for RPL, during the entry process and interview stage. The suitability of the candidate is often determined on how much experience one had in certain areas, their work history and previous training.

If RPL is determined that as a candidate you have a possibility, then you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

The students will need to have a Unique Student Identifier (USI), as of 1st January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation The USI is available online at no cost to the student. This USI will stay with the student for life and will be recorded with any nationally recognised VET course that is completed.

Please visit the official USI website: https://www.usi.gov.au

NOTE: The student after enrolment to their desired course is required to create USI (Unique Student Identifier) or allow ISMT College to create an USI on their behalf.

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

ISMT College ensures all candidates that, relevant resources are available. So that, the candidates may settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our dedicated staff puts in their efforts to assist in how to seek help with local welfare and guidance services.

ORIENTATION

ISMT College provides orientation to assist students through culturally appropriate programs. Candidates are requested to refer Pre-enrolment information pack at www.ismt.edu.au Candidates will only be permitted to attend classes only after they have attended and completed the orientation session for the enrolled course.

On completion of course SIT40521 Certificate IV in Kitchen Management, students may progress to SIT50422 Diploma of Hospitality Management.

The SIT40521 Certificate IV in Kitchen Management requires the completion of the following 33 Units (including 27 core and 6 electives).

Core units
SITHCCC023*	Use food preparation equipment
SITHCCC027*	Prepare dishes using basic methods of cookery
SITHCCC028*	Prepare appetisers and salads
SITHCCC029*	Prepare stocks, sauces and soups
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
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 recipes 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

Elective Units
SITXCCS014	Provide service to customers
SITHCCC026*	Package prepared foodstuffs
SITHCCC038*	Produce and serve food for buffets
SITHCCC025*	Prepare and present sandwiches
SITXINV007	Purchase goods
HLTAID011	Provide First Aid

** Please note: electives may vary by state and are subject to change to meet client and industry requirements.