INTERNATIONAL STUDENTS
Dual Qualification Package Deal
SIT40521 Certificate IV in Kitchen Management
SIT50422 Diploma of Hospitality Management
(Cookery Specialisation)
CRICOS Course Codes:
"Open doors to exciting career opportunities by combining cookery with essential hospitality managerial expertise".
Course Description
Course Delivery Mode
This dual-qualification will help you develop into a highly-skilled operator in the hospitality sector for front and back-of-house operations.
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You will learn management skills and knowledge to lead and manage the operations of a fully functioning hospitality enterprise.
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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
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90 weeks (7 x 10-week terms plus 20 weeks of holidays).
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Full-time study load (20 hours per week).
Admission Requirements
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Must be at least 18 years of age;
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Sound English language, literacy and numeracy skills. Our preferred assessment method is the Pearson Test of English (PTE Academic) - A minimum overall score of 42, with no communicative skill score below 36.
Course Structure
The total number of Units of Competency to receive the dual qualification will be 38 comprising of 32 core and 6 elective units. The list of units to be undertaken can be found below:
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Students will initially complete the SIT40521 Certificate IV in Kitchen Management, which includes 33 units of competency. Upon completion, they will progress to the SIT50422 Diploma of Hospitality Management by undertaking an additional 5 units of competency specific to this qualification. The remaining 23 units required for the diploma will be obtained through direct credit transfers from the SIT40521 Certificate IV in Kitchen Management, ensuring a seamless transition and comprehensive learning experience.
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The dual qualification pathway includes theoretical and practical training and assessment, conducted in a classroom and a training kitchen.
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Students are required to complete a work placement component in the hospitality industry, which includes a minimum of 48 food service periods. During these food service periods, students must prepare 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 student's work placement logbook.
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Students may either arrange their own work placement or accept one arranged through the Industry Placement Program. This work experience will count towards the required food service shifts to complete the qualification.
SIT40521 Certificate IV in Kitchen Management
SIT50422 Diploma in Hospitality Management
(Includes 23 units as a credit transfer from the SIT40521 Certificate IV in Kitchen Management).
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