SIT40521 Certificate IV in Kitchen ManagementCRICOS COURSE CODE: 109568K
TKL College has the following entry requirements:
- Have completed minimum Senior high school of Year 12 or equivalent
- An IELTS score of 5.5 with no band less than 5 or equivalent. English language competence can also be demonstrated through any of the following:
- Completed Certificate III or at least 6 months of a Certificate IV level course or above in an Australian College or
- ELICOS Upper-Intermediate level or
- English Placement Test (EPT).
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Suite 707, Level 7, 159-175, Church St, Westfield Shopping Centre, Parramatta, NSW 2150
Kitchen Training Venues:
370 Princes Highway Banksia, NSW 2216
10/136 Magowar Road, Girraween, NSW 2145
The qualification is delivered over 78 weeks comprising of:
- 6 terms of 10 weeks each (study 60 weeks total)
- Work placement block to be completed during term 6.
- Holiday breaks for 18 weeks (as specified in the timetable)
- January, April, July, October (Midterm intake available)
For more information please visit www.tkl.edu.au/intake-dates
- Tuition Fee: A$21,000
- Material fee: A$1,000. This includes all commercial cookery tools and equipment, uniforms, and boots required to participate in the course.
- Enrolment fee: A$200 (non-refundable)
- A detailed payment plan and payment arrangements are provided in the letter of offer and written agreement.
- Non-payment of course fees may result in the cancellation of enrolment.
- Assessment will occur through a variety of methods, including projects, role-plays, observations, logbooks, case studies, and short answer questions.
- Note that for international students’ satisfactory course progress is required in order to meet visa requirements. More information can be found in the Course progress policy and procedure or International Student Handbook.
- Equipment: Students must also supply their own laptop with Microsoft Office software e.g. Office 365 Personal that includes Outlook, Word, Excel, PowerPoint & Publisher. For printing completed assessments, you will need to have your own USB. Please refer to the International Student Handbook for the specification and other technical requirements.
1. HUNGRY EYE CHAR GRILL & TANDOORI RESTAURANT
ABN 73 612 741 161 | a: 117 Smith Street, Summer Hill NSW 2130
2. Third Eye Entertainment Pty Ltd t/a THIRD EYE ROOFTOP RESTAURANT AND FUNCTION CENTRE
370 Princes Highway, Banksia NSW 2216
3. Indreni Function Center (Including Café Indreni, 2/4 Montgomery St, Kogarah NSW 2217)
588 Princes Highway, Rockdale NSW 2216
4. Calypso Bakery Café
142 Bungaree road, Pendle Hills NSW 2145
5. Fortunate Traders PTY LTD Trading as Rashays Campbelltown and Rashays MacArthur Square
(i) Rashays Campbelltown: 39, Queen Street, Campbelltown NSW 2560
(ii) Rashays MacArthur Square: Precinct- A Tenancy C060 200 Gilchrist Drive, 1A Macarthur Square, Campbelltown NSW 2560
6. Grand Royale
51-61 South Street, Granville NSW 2142
Note: Kitchen Training and Work Placement venue may be changed but will be notified at leas two weeks before the kitchen training or workplacement.
Students are encouraged to arrange their own work placement with the approval of TKL College. However TKL College will also help to arrange work placement.
Work Placement may be undertaken in a suburb not close to the main delivery site Parramatta. Workplacement can be completed from one or more Venues, for example for Dinner services from Hungry Eye and Breakfast and Lunch services from Calypso Bakary Café, Function Services from Indreni Function Centre and Third Eye Function Centre. It may include morning, afternoon, evening and weekend shifts.
The Workplacement takes place in Term 6. During this term students will complete two units (SITHKOP005 Coordinate cooking operations and SITHCCC020 Work effectively) that requires 240 Hours of work placement to cover 48 Service periods for SITHCCC020 and 12 Service Periods for SITHKOP005. This will cover Breakfast, Lunch, Dinner and Function Services.
Note: Students must complete approximately an additional 80 hours over the 10 weeks (approx. 8 hours per week in Term – 6) in industry work or workplacement to meet the shift and service period requirements.
Time Table (Sample)
Face to Face/ Practical (20 hours/week)
Morning from 8:00 am to 4:30 pm
Afternoon from 3:00 pm to 9:30 pm
Monday to Friday
Note: Time table will be chosen during the Orientation. TKL college reserve the right to alter the class time table.
Enrolment and Orientation
Upon acceptance of a student’s application for enrolment, a letter of offer, as well as a written agreement and tax invoice for the remaining fees, will be forwarded to students. Students must read through all the provided information as it will provide all the necessary information about the course of study. A Confirmation of Enrolment (CoE) letter will be issued once the signed acceptance of the offer, written agreement and payments are received.
Orietation class will be held one week before the commencement of the course. The orientation class will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements.
Please contact our office via firstname.lastname@example.org to discuss commencement dates, enrolment procedures, payment methods or any course-related matters.
For other costs and charges, please visit the Student Information Section and the International Student Handbook.
Students who completed this course may be able to seek employment in restaurants, hotels, clubs, pubs, cafes, and coffee shops or to run a small business in these sectors. Possible job titles may include:
- Chef de partie
Students who completed this course may wish to further their studies and enrol in SIT50416 Diploma of Hospitality Management or a range of Diploma qualifications in Tourism, Travel, and Hospitality areas.
Students must also have their own laptop with Microsoft Office software e.g. Office 365 Personal that includes Outlook, Word, Excel, PowerPoint & Publisher.
For printing of completed assessments, students need to have their own USB. Please refer to the International Student Handbook for the specification and other technical requirements.
• The SIT40516 Certificate IV in Commercial Cookery qualification is completed in the classroom, a commercial kitchen, and work placement.
• Total supervised training hours is 1440 hours which consist of 430 hours for face to face training in the classroom; 180 hours training in the kitchen, 240 hours work placement, and 590 hours for assessment in the classroom and the kitchen.
• Unsupervised training hours expected to be an average of 2 hours a week that includes research for assessments and general Reading.
• Students are required to attend Minimum 20 hours (i.e. two and a half days) of classroom training per week (at the Parramatta campus) during term 1 and 2 (Block 1 to 4).
• In block 5 of Term 3, students will complete the unit SITFSA001 Use hygienic practices for food safety. Training and Assessment will also be completed in the commercial kitchen in Banksia/Girraween . In term 3 to 5 approximately 50% of the contact hours will be deliver in face–to-face training in the classroom at Parramatta and the other 50% in the commercial kitchen in Banksia/Girraween.
• In term 6, students will complete two units (SITHKOP005 Coordinate cooking operations and SITHCCC020 Work effectively as a cook) that requires 240 Hours of work placement to cover 48 Service periods for SITHCCC020 and 12 Service Periods for SITHKOP005.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
The SIT40521 Certificate IV in Kitchen Management qualification has 33 units in total comprising of 27 core and 6 elective units from the Hospitality, Health and Business Services Training Packages.
Units included in this qualification are outlined on the right.
|Code||Unit of Competency||Field|
|SITHCCC023*||Use food preparation equipment||Core|
|SITHCCC027*||Prepare dishes using basic methods of cookery||Core|
|SITHCCC028*||Prepare appetisers and salads||Core|
|SITHCCC029*||Prepare stocks, sauces and soups||Core|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|SITHCCC035*||Prepare poultry dishes||Core|
|SITHCCC036*||Prepare meat dishes||Core|
|SITHCCC037*||Prepare seafood dishes||Core|
|SITHCCC041*||Produce cakes, pastries and breads||Core|
|SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|SITHCCC043*||Work effectively as a cook||Core|
|SITHKOP010||Plan and cost recipes||Core|
|SITHKOP012*||Develop recipes for special dietary requirements||Core|
|SITHKOP013*||Plan cooking operations||Core|
|SITHKOP015*||Design and cost menus||Core|
|SITXFIN009||Manage finances within a budget||Core|
|SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXFSA008*||Develop and implement a food safety program||Core|
|SITXHRM009||Lead and manage people||Core|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITXMGT004||Monitor work operations||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITXWHS006||Identify hazards, assess and control safety risks||Elective|
|SITXHRM010||Recruit, select and induct staff||Elective|
|SITHCCC026*||Package prepared foodstuffs||Elective|
|SITXCCS015||Enhance customer service experiences||Elective|
|SITHCCC038*||Produce and serve food for buffets||Elective|
|SITHCCC040*||Prepare and serve cheese||Elective|
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.tkl.edu.au.
For international students, the granting of course credit may affect course fees as well as the duration of the course.
The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
If course credit is granted following the issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration and course fee. For any questions about course credit, contact us via
International students are also required to have Overseas Student Health Cover before arriving in Australia. TKL College provides details of OSHC providers in the International Student Handbook
Complaints and Appeals
Students can access TKL’s Complaints and Appeals policy in the Student Handbook, telephone 02 8677 3602 or email email@example.com
All students will be provided with a range of learning support options and resources to help them achieve competency. This includes:
• Academic and personal support.
• Referral to external support services.
Privacy and Confidentiality
We strictly abide by all Australian state and federal requirements relating to your privacy and confidentiality including the VET Quality Framework, the Privacy Act 1988, and Privacy Amendment (Private Sector) Act 2000.