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SIT40521 Certificate IV in Kitchen Management

National ID
SIT40521
WA Course Code
BHS7
CRICOS code
109626E
Beach scene

Why choose this course?

Build on your skills in commercial cookery with this qualification. Gain the capability to work as a supervisor cook or team leader in a range of commercial kitchens. Learn how to design and cost menus, roster staff, lead a team and manage workplace conflict. This course introduces food safety programs, hygiene maintenance, and workplace health and safety. Your skills will become more advanced at planning, preparing and supervising the cooking of meals to ensure that all dietary requirements can be accommodated.

You will have access to the training kitchens and restaurant located on campus where you can practice your planning and supervisory skills. The restaurant is open to the public, and you will be part of an allocated team that will be responsible for providing food service to guests at lunch and dinner sittings.

**Please note that students who are transitioning into the new qualification will be required to complete additional units in order to be awarded the new qualification. These extra units will not incur any additional tuition fees. **

Career opportunities

  • Commercial Cook (non-trade status)
  • Executive Cook (non-trade status)

  • An IELTS score (academic) of 6.0 with no band score less than 5.0 or equivalent.

  • Completion of SIT30821 Certificate III in Commercial Cookery is required for entry into this course.

Your study options

Semester 2, 2024

Duration | 1 semester
When | Semester 2, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage
  • SITXCCS015 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments to demonstrate the student’s knowledge evidence.Direct observation assessments to demonstrate the student’s performance evidence.Training and assessment are contextualised to ensure the program meets industry requirements, principles of assessment and rules of evidence. Where possible there is crossover in the content of assessments to ensure students know that a hospitality role consists of more than one element.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to support

materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and

procedures and safety data sheets.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 1 semester
When | Semester 2, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC038 Produce and serve food for buffets
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHPAT014 Produce yeast-based bakery products

Assessment methods

The methods of assessment used in this course are conducted on-campus through an Observation Checklist (OCL) whereby the student ‘must’ be observed in a simulated kitchen and provide the assessment outcomes to the Lecturer whereby they will also be observing the student and providing a Satisfied or Not-Yet-Satisfied outcome through Blackboard. This can also be undertaken in the on-campus restaurant called The Pavilion which provides the students an opportunity to cook and share their work in a simulated working environment to the public and receive guest feedback. The Observation Checklist is the best method for demonstrating a student has the skills, knowledge, and practical know-how of producing a plate of food based on the assessment requirements in front of the assessing Lecturer. The assessment will be conducted in a simulated kitchen on campus and all kitchen material, produce, food supplies and any other ‘special’ equipment will be provided as per the assessment requirements for each unit. 

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

Learning resources may include access to learning and assessment plan for the semester, workbook which includes all recipes, journals and checklists, videos and other streaming compilations, PowerPoints from lecturers’ presentations, handouts prepared by lecturers, resources uploaded on Blackboard (e.g., documents, videos, YouTube) and all food materials and cooking resources provided during practical sessions.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage
  • SITXCCS015 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments to demonstrate the student’s knowledge evidence.Direct observation assessments to demonstrate the student’s performance evidence.Training and assessment are contextualised to ensure the program meets industry requirements, principles of assessment and rules of evidence. Where possible there is crossover in the content of assessments to ensure students know that a hospitality role consists of more than one element.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to support

materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and

procedures and safety data sheets.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | South Regional TAFE (52790)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $800
  • Materials fee: $140

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • HLTAID011 Provide First Aid
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITXCCS015 Enhance customer service experiences
  • SITXHRM007 Coach others in job skills

Assessment methods

The methods of assessment used in this course include written assessments, structured activities, practical demonstrations and the use of verbal questions where appropriate. Assessments will occur both during class time and also in the live works environment, as well as some out of class structured requirements.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources include access to Didasko Learner Resources digital or hard copy for each unit, Blackboard LMS, workplans, PowerPoints and handouts, DVD’s, reference book, audio, visual resources from the learning resource centre.

Facilities and equipment include access to fully equipped classrooms, a training restaurant, a fully equipped commercial kitchen with operational food preparations and service environment, a diverse range of perishable and non-perishable food supplies, access to team environments and all fixtures and equipment required to facilitate preparation of dishes as specified in each unit.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC038 Produce and serve food for buffets
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHPAT014 Produce yeast-based bakery products

Assessment methods

The methods of assessment used in this course are conducted on-campus through an Observation Checklist (OCL) whereby the student ‘must’ be observed in a simulated kitchen and provide the assessment outcomes to the Lecturer whereby they will also be observing the student and providing a Satisfied or Not-Yet-Satisfied outcome through Blackboard. This can also be undertaken in the on-campus restaurant called The Pavilion which provides the students an opportunity to cook and share their work in a simulated working environment to the public and receive guest feedback. The Observation Checklist is the best method for demonstrating a student has the skills, knowledge, and practical know-how of producing a plate of food based on the assessment requirements in front of the assessing Lecturer. The assessment will be conducted in a simulated kitchen on campus and all kitchen material, produce, food supplies and any other ‘special’ equipment will be provided as per the assessment requirements for each unit. 

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

Learning resources may include access to learning and assessment plan for the semester, workbook which includes all recipes, journals and checklists, videos and other streaming compilations, PowerPoints from lecturers’ presentations, handouts prepared by lecturers, resources uploaded on Blackboard (e.g., documents, videos, YouTube) and all food materials and cooking resources provided during practical sessions.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $890
  • Materials fee: $140

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage
  • SITXCCS015 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments and Structured Assessment – assignment style, to show the student’s knowledge, these are online and on campus. Direct Observation - practical demonstration of skills in the small-scale kitchen, commercial kitchen reflecting current industry practises on campus.Live Works – the simulated work environment will be achieved – on campus in commercial kitchens & training restaurant on campus.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to support materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning

Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food

processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and procedures and safety data sheets.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2025

Duration | 1 semester
When | Semester 2, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage
  • SITXCCS015 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments to demonstrate the student’s knowledge evidence.Direct observation assessments to demonstrate the student’s performance evidence.Training and assessment are contextualised to ensure the program meets industry requirements, principles of assessment and rules of evidence. Where possible there is crossover in the content of assessments to ensure students know that a hospitality role consists of more than one element.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to support

materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and

procedures and safety data sheets.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2025

Duration | 1 semester
When | Semester 2, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC038 Produce and serve food for buffets
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHPAT014 Produce yeast-based bakery products

Assessment methods

The methods of assessment used in this course are conducted on-campus through an Observation Checklist (OCL) whereby the student ‘must’ be observed in a simulated kitchen and provide the assessment outcomes to the Lecturer whereby they will also be observing the student and providing a Satisfied or Not-Yet-Satisfied outcome through Blackboard. This can also be undertaken in the on-campus restaurant called The Pavilion which provides the students an opportunity to cook and share their work in a simulated working environment to the public and receive guest feedback. The Observation Checklist is the best method for demonstrating a student has the skills, knowledge, and practical know-how of producing a plate of food based on the assessment requirements in front of the assessing Lecturer. The assessment will be conducted in a simulated kitchen on campus and all kitchen material, produce, food supplies and any other ‘special’ equipment will be provided as per the assessment requirements for each unit. 

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

Learning resources may include access to learning and assessment plan for the semester, workbook which includes all recipes, journals and checklists, videos and other streaming compilations, PowerPoints from lecturers’ presentations, handouts prepared by lecturers, resources uploaded on Blackboard (e.g., documents, videos, YouTube) and all food materials and cooking resources provided during practical sessions.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2025

Duration | 1 semester
When | Semester 2, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $890
  • Materials fee: $140

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage
  • SITXCCS015 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments and Structured Assessment – assignment style, to show the student’s knowledge, these are online and on campus. Direct Observation - practical demonstration of skills in the small-scale kitchen, commercial kitchen reflecting current industry practises on campus.Live Works – the simulated work environment will be achieved – on campus in commercial kitchens & training restaurant on campus.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to support materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning

Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food

processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and procedures and safety data sheets.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage
  • SITXCCS015 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments to demonstrate the student’s knowledge evidence.Direct observation assessments to demonstrate the student’s performance evidence.Training and assessment are contextualised to ensure the program meets industry requirements, principles of assessment and rules of evidence. Where possible there is crossover in the content of assessments to ensure students know that a hospitality role consists of more than one element.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to support

materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and

procedures and safety data sheets.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
Where | South Regional TAFE (52790)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $800
  • Materials fee: $140

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • HLTAID011 Provide First Aid
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITXCCS015 Enhance customer service experiences
  • SITXHRM007 Coach others in job skills

Assessment methods

The methods of assessment used in this course include written assessments, structured activities, practical demonstrations and the use of verbal questions where appropriate. Assessments will occur both during class time and also in the live works environment, as well as some out of class structured requirements.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources include access to Didasko Learner Resources digital or hard copy for each unit, Blackboard LMS, workplans, PowerPoints and handouts, DVD’s, reference book, audio, visual resources from the learning resource centre.

Facilities and equipment include access to fully equipped classrooms, a training restaurant, a fully equipped commercial kitchen with operational food preparations and service environment, a diverse range of perishable and non-perishable food supplies, access to team environments and all fixtures and equipment required to facilitate preparation of dishes as specified in each unit.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,250
  • Materials fee: $150

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC038 Produce and serve food for buffets
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHPAT014 Produce yeast-based bakery products

Assessment methods

The methods of assessment used in this course are conducted on-campus through an Observation Checklist (OCL) whereby the student ‘must’ be observed in a simulated kitchen and provide the assessment outcomes to the Lecturer whereby they will also be observing the student and providing a Satisfied or Not-Yet-Satisfied outcome through Blackboard. This can also be undertaken in the on-campus restaurant called The Pavilion which provides the students an opportunity to cook and share their work in a simulated working environment to the public and receive guest feedback. The Observation Checklist is the best method for demonstrating a student has the skills, knowledge, and practical know-how of producing a plate of food based on the assessment requirements in front of the assessing Lecturer. The assessment will be conducted in a simulated kitchen on campus and all kitchen material, produce, food supplies and any other ‘special’ equipment will be provided as per the assessment requirements for each unit. 

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

Learning resources may include access to learning and assessment plan for the semester, workbook which includes all recipes, journals and checklists, videos and other streaming compilations, PowerPoints from lecturers’ presentations, handouts prepared by lecturers, resources uploaded on Blackboard (e.g., documents, videos, YouTube) and all food materials and cooking resources provided during practical sessions.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $890
  • Materials fee: $140

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage
  • SITXCCS015 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments and Structured Assessment – assignment style, to show the student’s knowledge, these are online and on campus. Direct Observation - practical demonstration of skills in the small-scale kitchen, commercial kitchen reflecting current industry practises on campus.Live Works – the simulated work environment will be achieved – on campus in commercial kitchens & training restaurant on campus.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to support materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning

Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food

processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and procedures and safety data sheets.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).

For information about pathways from TAFE to university, view our Pathways to university page.

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  2. check entry requirements;
  3. submit an application;
  4. accept your offer and pay;
  5. apply for your student visa; and
  6. receive your visa and come to Australia for your studies.

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TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.

Last updated on June 17, 2024