SIT40521 Certificate IV in Kitchen Management - International
0001-01-01
Intakes
February 2025July 2025
Locations
Geelong City CampusDuration
Full-time: 6 months with current Certificate III in Commercial CookeryCRICOS code
114640J
Fee
$9,160Course description
Are you an experienced industry professional looking for more than a standard cook’s qualification or dreaming of managing a professional kitchen? This course will equip you with the skills for both!
You will learn all facets of organising a professional kitchen, including selection, preparation, executing and cooking different menus and techniques. You will cover hygiene and safety procedures, staffing, environmental considerations, seasonal produce, quality control, stock control, bulk cooking, catering revenue and costs, finance, leadership, management and human resources. You will also have the opportunity to practice the skills learnt to run a series of live events both on campus and externally. You will take part in local foraging excursions, meet with primary producers and local business owners and learn from our highly skilled industry professionals.
Possible career outcomes
- Chef
- Chef de partie
- Kitchen Manager
Applications & attendance
How to apply
Find out what documents you will need to complete for your application.
Please complete the two forms below and submit via an education agent in your country.
If you need help, contact the International team.
Submission of an application does not guarantee a place in the course.
| Intake | Applications | Attendance | Classes | Duration |
|---|---|---|---|---|
| 2025 February Geelong City Campus |
Open: 14 Feb 2024 Close: 1 Feb 2025 |
Class Day
|
Tuesday, Wednesday, Thursday
|
Full-time: 6 months with current Certificate III in Commercial Cookery |
| 2025 July Geelong City Campus | Open: 14 Feb 2024 Close: 1 Jul 2025 | Class Day | Tuesday, Wednesday, Thursday | Full-time: 6 months with current Certificate III in Commercial Cookery |
Note: Students are required to undertake some self-paced learning and assessment activities outside of class time.
Please refer to our key dates and orientation webpage here.
We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers. An application does not guarantee a place in this course.
Entrance requirements
Academic:
Applicants must have completed the SIT30821 Certificate III in Commercial Cookery.
English:
IELTS Academic overall score of 6.0 with no band below 5.5 (or equivalent) – Equivalents can be found on our English language equivalency page.
Other requirements:
Applicants applying on a basis of entry other than successful completion of Certificate III in Commercial Cookery from The Gordon may be required to complete one or more prerequisite units which will incur extra unit tuition fee. Further information is provided at the time of enrolment.
Personal Learning Requirements
There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.
Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.
Units & assessments
| Core Units | Code | Hours |
|---|---|---|
| Design and cost menus | SITHKOP015 | 30 |
| Develop and implement a food safety program | SITXFSA008 | 50 |
| Develop recipes for special dietary requirements | SITHKOP012 | 25 |
| Implement and monitor work health and safety practices | SITXWHS007 | 30 |
| Lead and manage people | SITXHRM009 | 60 |
| Manage conflict | SITXCOM010 | 20 |
| Manage finances within a budget | SITXFIN009 | 30 |
| Monitor work operations | SITXMGT004 | 20 |
| Participate in safe food handling practices | SITXFSA006 | 40 |
| Plan and cost recipes | SITHKOP010 | 40 |
| Plan cooking operations | SITHKOP013 | 100 |
| Prepare appetisers and salads | SITHCCC028 | 25 |
| Prepare dishes using basic methods of cookery | SITHCCC027 | 45 |
| Prepare food to meet special dietary requirements | SITHCCC042 | 75 |
| Prepare meat dishes | SITHCCC036 | 55 |
| Prepare poultry dishes | SITHCCC035 | 35 |
| Prepare seafood dishes | SITHCCC037 | 35 |
| Prepare stocks, sauces and soups | SITHCCC029 | 35 |
| Prepare vegetable, fruit, eggs and farinaceous dishes | SITHCCC030 | 50 |
| Prepare vegetarian and vegan dishes | SITHCCC031 | 40 |
| Produce cakes, pastries and breads | SITHCCC041 | 55 |
| Produce desserts | SITHPAT016 | 100 |
| Receive, store and maintain stock | SITXINV006 | 20 |
| Roster staff | SITXHRM008 | 30 |
| Use food preparation equipment | SITHCCC023 | 25 |
| Use hygienic practices for food safety | SITXFSA005 | 15 |
| Work effectively as a cook | SITHCCC043 | 100 |
| Elective Units | Code | Hours |
| Identify hazards, assess and control safety risks | SITXWHS006 | 30 |
| Lead diversity and inclusion | BSBTWK501 | 60 |
| Package prepared foodstuffs | SITHCCC026 | 15 |
| Plan catering for events or functions | SITHKOP014 | 40 |
| Prepare specialised food items | SITHCCC044 | 60 |
| Produce cook-chill and cook-freeze foods | SITHCCC032 | 70 |
Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL).Find out more about CT or RPL here.
Assessment is based on:
- Questioning
- Observations and practical demonstrations
- Portfolio (work samples)
- Product (reports, projects, role plays etc)
Fees
Fees are based on current year and are subject to change for future years. Fees are charged upon course offer and must be paid to obtain the Confirmation of Enrolment (CoE). Contact the international office for detailed information or see fees, payments and refunds. More information.
Total tuition fee:
$8,000
Total approx. non tuition fees:
$1,160
Further study options
- SIT50422 Diploma of Hospitality Management
Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact the International Office at international@gordontafe.edu.au or 5225 0920.