Qualification
Certification
Available Intakes
20200211
Duration
100 weeks including breaks

About
Certificate IV in Kitchen Management qualification reflects the role of chefs who have a supervisory or team-leading role in the kitchen. Upon completing the course, they will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Course Information
Overview
Course Name | : | SIT40521 - Certificate IV in Kitchen Management |
CRICOS Code | : | 109645B |
Duration | : | 100 weeks (Student who has completed SIT30821 - Certificate III in Commercial Cookery course will be able to complete the course within 40 weeks) |
Delivery Locations | : | Melbourne Campus: 123 Queen Street Melbourne / 235 Queen Street, Melbourne 413, Johnston Street, Abbotsford Adelaide Campus: 14, Adam St, Hindmarsh Sydney Campus: 57-161 Gloucester Street, The Rocks 42 Campbell Street, Parramatta |
Intake | : | Refer to Intake Dates |
Work placement | : | Students must complete minimum of 48 sessions (144 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. |
Entry Requirements | : |
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Target Group | : | International students over the age of 18 who wish to enter the hospitality industry as a chef. |
Delivery | : | Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week. |
Domestic Students
Course Fee | : | Refer to Fees & Scholarships |
Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
Payment Options | : | Upfront, Payment Plan |
Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
Eligibility Criteria | : | Refer to Entry Requirements |
How To Apply | : | Apply Here |
International Students
Course Fee | : | Refer to Fees & Scholarships |
Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
Payment Options | : | Upfront, Payment Plan |
Delivery Mode | : | For International students; face-to-face classroom based. |
Eligibility Criteria | : | Refer to Entry Requirements |
How To Apply | : | Apply Here |
Resources and Materials
Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.
Course Structure
Units of Competency | |
Unit Code | Unit Name |
Core Units | |
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 | |
SITHCCC040 | Prepare and serve cheese |
SITHKOP014 | Plan catering for events or functions |
SITXCCS014 | Provide service to customers |
SITXFSA007 | Transport and store food |
SITXHRM010 | Recruit, select and induct staff |
SITXWHS006 | Identify hazards, assess and control safety risks |
Training Pathways | Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification. |
Employment Pathway | 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.
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. Possible job titles include: |
Assessment Methods | Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports. |
Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |
Recommended Pathways | Pathways into the qualification Individuals may enter Certificate IV in Kitchen Management with limited or no vocational experience and without a lower-level qualification. Pathways from the qualification Employment pathways from the Qualification
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Course Credit | Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency. |