- RTO Number: 41244
- CRICOS Number: 04146E
- +61 439 543 500
- info@pacific.edu.au
An AQF Level 4 qualification for cooks who are ready to lead. Manage a kitchen team, plan menus, control costs and keep food safety standards at the highest level, combining classroom learning with hands-on training in our commercial kitchens and real industry work placement.
Full fee breakdown, intake dates and entry requirements, straight to your inbox.
Entry requirements, timelines and paperwork differ depending on where you are applying from. Pick the closest match and we will send you the right information.
You will need a Confirmation of Enrolment before you can apply for a student visa. We walk you through the sequence.
Transferring providers or moving into a trade qualification. Release and transfer rules apply, so talk to us first.
Placing students in trade qualifications. Request the agent pack with fees, intakes and commission terms.
We publish the full fee up front rather than asking you to call and find out. Approved course credit may reduce both your fees and your course duration.
Fees are for the full 78-week qualification. Approved course credit or recognition of prior learning may reduce both the fee and the duration. You will receive written notice of any change, and a new CoE if credit is approved after your original CoE has been issued.
By the end of the SIT40521, you will have the practical skills and confidence to manage a commercial kitchen.
Supervise staff, delegate tasks, run effective briefings and build a productive team culture.
Plan menus, order stock, manage workflow, control costs and minimise waste.
Create menus that balance creativity, dietary needs, seasonal produce and budget.
Build and run a food safety program that keeps customers safe and your kitchen compliant.
Develop skills across patisserie, meat, seafood, vegetarian and vegan cooking.
Manage budgets, control stock, and understand the financial side of running a kitchen.
The SIT40521 includes a structured vocational placement component in a real commercial kitchen setting. During your placement, you must record a minimum of 48 complete service periods covering a variety of menu types, service styles and food categories. Pacific College Sydney supports you in finding a suitable placement venue.
To achieve this qualification you must demonstrate competency in 27 core units and 6 elective units. You must complete 33 units in total: 27 core units, plus 6 elective units (3 from the approved Group A electives, and 3 more from the electives listed or from any currently endorsed Training Package). All elective units must support a valid, industry-recognised vocational outcome.
Prerequisites: an asterisk (*) against a unit code indicates a prerequisite requirement. Prerequisite units must be assessed before assessment of any unit marked with an asterisk. All prerequisite requirements are packaged within the qualification.
| Core Units | Description |
|---|---|
| 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 | Description |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC040* | Prepare and serve cheese |
| HLTAID011 | Provide First Aid |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITXWHS008 | Establish and maintain a work health and safety system |
Pacific College Sydney provides industry-relevant training and modern facilities so students develop practical skills that match current workplace expectations.
Classes and practical workshop sessions run at our Parramatta campus in the heart of Sydney’s second CBD, a short walk from Parramatta station and the light rail.
Applicants also complete a pre-enrolment review so we can identify any additional support you may need to finish the course successfully.
Most applicants who think they fall short actually have a pathway: through the LLN test, an EAP course, or prior study in Australia. Send us your details and we will tell you exactly where you stand and what is missing.
Completing the SIT40521 opens doors to a range of supervisory and leadership roles across Australia’s hospitality industry, recognised by employers in restaurants, hotels, clubs, pubs, cafes and catering companies.
Support the Head Chef with daily operations, team supervision and food quality.
Lead a full kitchen team, design menus, manage budgets and maintain culinary standards.
Manage a specific section of a commercial kitchen such as larder, grill or pastry.
Oversee a shift or section, mentor junior staff and ensure smooth service.
Plan and manage food service for events, functions and corporate catering.
Use your kitchen management, cost control and menu skills to run a small hospitality business.
Graduates may progress to the SIT50422 Diploma of Hospitality Management, or apply for higher education pathways in hospitality management or business.
Licensing and registration requirements differ between states and territories where relevant. Check with the relevant regulatory authority in the state where you intend to work.
Assessments are based on real workplace situations that meet industry standards, carried out in a simulated work environment to assess hands-on competency, collaboration and time management.
Methods include project work, presentations, reports, portfolios, case studies and short-answer questions. Assessment tasks:
Students are provided with clear instructions, templates and resources for each assessment task, an assessment plan for tracking due dates, and a cover sheet to be submitted with each task. Supporting documents, policies and procedures are set out in the student and assessor guides.
Students who do not meet competency requirements on an assessment have the opportunity to reassess, with the process and criteria provided in advance. Students may appeal assessment outcomes if they believe an assessment was not conducted fairly, under the college’s formal review process aligned with regulatory standards.
You can apply for course credit using past skills and experience, through credit transfer or recognition of prior learning. For international students, approved credit may reduce both your fees and your course duration, with written notice of the outcome and a new CoE if approved after your original CoE was issued.
Award issued: students who successfully complete this nationally recognised training are awarded the Certificate IV in Kitchen Management. Students who complete some but not all units receive a Statement of Attainment for the units achieved.
Send your details. An admissions adviser confirms your eligibility, the fee that applies to you, and the next intake date.
Provide your Year 12 evidence, English results and White Card. If you do not meet the English requirement, complete the LLN test.
Receive a written offer with the full fee schedule. Accept, pay the deposit, and your CoE is issued for your visa application.
Complete enrolment, attend orientation at Parramatta, and start on your intake date.
Yes. The SIT40521 includes a vocational placement component in a real commercial kitchen. You must complete a minimum of 48 service periods covering a variety of menu types, food categories and service styles. Pacific College Sydney supports you in finding a suitable placement venue.
The course requires 33 units of competency in total: 27 core units and 6 elective units. Core units cover cookery methods, food safety, menu design and staff management. Electives let you specialise in areas like buffet service and workplace health and safety.
The course runs for 78 weeks in total: 60 weeks of training and assessment, plus 18 weeks of scheduled holiday breaks. Each term is 10 weeks of study followed by a 3-week break.
The estimated total cost is AU$21,000, made up of an $18,000 tuition fee and $3,000 in non-tuition fees. Contact us to find out about payment options.
Yes. Pacific College Sydney is a CRICOS-registered institution (Code: 04146E), fully authorised to enrol international students studying on a student visa in Australia.
You must have completed Year 12 or equivalent, be at least 18 years old and meet the English requirement of IELTS 6.0 overall with no band below 5.5. Students who do not meet the English requirement complete an LLN assessment before enrolment.
Graduates move into roles such as Sous Chef, Head Chef, Chef de Partie, Kitchen Supervisor, Catering Manager and Café or Bistro Manager, recognised by employers across restaurants, hotels, clubs, pubs, cafes and catering companies.
Yes. If you have completed relevant units at another RTO, you may be eligible for credit transfer. If you have hands-on kitchen experience but no formal qualification, you may apply for Recognition of Prior Learning (RPL). Contact us before enrolling to check your eligibility.
You record a minimum of 48 complete service periods in a commercial kitchen, covering a variety of menu types, service styles and food categories, as verified evidence of your practical competency.
Yes. Graduates can progress to the SIT50422 Diploma of Hospitality Management, or apply for entry into higher education programs in hospitality management or business, depending on each institution’s entry requirements.
Send us your details and we will confirm your eligibility, the fee that applies to you, and the next available intake at Parramatta.
