QIBA has the following entry requirements:

International students must:

Be at least 18 years of age and must have completed at least the equivalent of Year 12.
Satisfy course entry requirements to determine suitability for the course and student needs.
Have an IELTS* score of 6.0 or equivalent (test results must be no more than 2 years old).

English language competence can also be demonstrated through documented evidence of any of the following:

Educated for 5 years in an English-speaking country; or
Successful completion of an English Placement Test

*NOTE: 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 6.0.

Students successfully completing this course will receive the SIT40521 – Certificate IV in Kitchen Management

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Code	Title	Core / Elective
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
SITHPAT016*	Produce desserts	Core
SITXCOM010	Manage conflict	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
SITXHRM008	Roster staff	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
SITHCCC026*	Package prepared foodstuffs	Elective Group A
SITHCCC040*	Prepare and serve cheese	Elective Group A
SITHCCC038*	Produce and serve food for buffets	Elective Group A
SITXCCS015	Enhance customer service experiences	Elective Group E
BSBTWK502	Manage team effectiveness	Imported elective
BSBWHS521	Ensure a safe workplace for a work area	Imported elective

Students are required to attend 20 hours of classroom training and assessment activities per week during the training and assessment weeks.

Approximately 6 hours per week of unsupervised study hours (assessment preparation) is expected, in addition to the 20 hours of classroom training per week.

Course delivery is through classroom-based face-to-face learning at the Sydney and Canberra Campus locations and practical face-to-face training in a commercial training kitchen.

The students must also complete service periods as required.

QIBA offers Recognition of Prior Learning (RPL) and Credit Transfers to students with existing qualifications or skills, knowledge and experience. The granting of course credit may affect course fees, as well as the duration of the course.

This process is outlined in the VET Credit Transfer Policy and the VET Recognition of Prior Learning Policy. Click here to download the form for RPL/Credit transfer. Click here to download the form for RPL/Credit transfer.