Course Code: SIT30821
CRICOS Code: 111817B
Course Code: SIT40521 | CRICOS Code: 111818A
This course is designed for those who want to explore the art of cooking. Chefs have a huge role in the kitchen from cooking, tasting, supervising to leading a whole team of people in the kitchen. They operate independently and use their skill and knowledge to their discretion to solve non-routine problems.
This course provides a pathway to the candidate to work in restaurants, hotels, clubs, or even run a small business in these sectors.
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
- CAE – 169
- OET – Pass
- Duolingo – 100
- General English Advanced MOI Certificate Or
- 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.
It is recommended students to complete SIT30821 – Certificate III in Commercial Cookery (or superseded) prior to enrolling in this course
Assessments will include written tests, demonstration of tasks/techniques, group task, role play, presentation, work-based project, research projects, and workplace observations/evidences.
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.
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).
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare vegetarian and vegan dishes
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare food to meet special dietary requirements
|Work effectively as a cook
|Plan and cost recipes
|Develop recipes for special dietary requirements
|Plan cooking operations
|Design and cost menus
|Manage finances within a budget
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Develop and implement a food safety program
|Lead and manage people
|Receive, store and maintain stock
|Monitor work operations
|Implement and monitor work health and safety practices
|Provide service to customers
|Package prepared foodstuffs
|Produce and serve food for buffets
|Prepare and present sandwiches
|Provide First Aid
** Please note: electives may vary by state and are subject to change to meet client and industry requirements.