SIT40521 Certificate IV in Kitchen Management & SIT50422 Diploma of Hospitality Management

INTERNATIONAL STUDENTS

Two-Year Multi-Qualification Cookery Package Deal

SIT30821 Certificate III in Commercial Cookery
(CRICOS Course Code: 117520D)
SIT40521 Certificate IV in Kitchen Management
(CRICOS Course Code: 117521C)
SIT50422 Diploma of Hospitality Management
(CRICOS Course Code: 117522B)

(Cookery Specialisation)

"Open doors to exciting career opportunities by combining cookery with essential hospitality managerial expertise".

Course Description

This multi-qualification pathway package deal is designed for international students wishing to study in Australia for a minimum of two years. The package will help you develop into a highly-skilled operator in the hospitality sector for front and back-of-house operations.

You will learn management skills and knowledge to lead and manage the operations of a fully functioning hospitality enterprise.

The learning is delivered as a blend of hands-on practice, simulation and theory, teaching you everything you need to know to become a competent and successful hospitality and culinary professional.

Course Job Outcomes

Qualified Chef

Accommodation and Hospitality Manager

Course Duration

104 weeks (8 x 10-week terms plus 20 weeks of holidays).
Full-time study load (20 hours per week).

Admission Requirements

Must be at least 18 years of age;
Proficient English language skills equivalent to IELTS 6.0. Our preferred assessment method is the Pearson Test of English (PTE Academic) - A minimum overall score of 50, with no communicative skill score below 42.

Course Enrolment Intakes

ACCESS has four enrolment intakes per year, aligned with the start of each term. Enrolment applications are taken year-round, with mid-term starts considered on a case-by-case basis.

Course Structure

The total number of Units of Competency to receive the dual qualification will be 40 units comprising of 35 core and 5 elective units. The list of units to be undertaken can be found on the course brochure.

Course Delivery Mode

Students will initially complete the SIT30821 Certificate III in Commercial Cookery followed by SIT40521 Certificate IV in Kitchen Management, and finally the SIT50422 Diploma of Hospitality Management. In total students will complete 40 units of competency over the two-year duration of the course.
The multi-qualification pathway includes theoretical and practical training and assessment, conducted in a classroom and a training kitchen.
Students must complete a minimum of 48 food service periods at the Gungahlin Lakes Training Kitchen Campus. During these service periods, students must safely and hygienically prepare, cook, and present dishes for customers within the typical time constraints of a busy commercial kitchen. The details of the shifts, the type of service, and the tasks undertaken will be documented in the Service Log and the Observation Report, which will be maintained by the Assessor.