SIT40521 – Certificate IV in Kitchen Management

Qualification

Certification

Available Intakes

20200211

Duration

100 weeks including breaks

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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	:	Minimum 18 years of age at the time of commencement Successful completion of Australian Equivalent Year 10 qualification or higher Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent. In addition, Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork. Should have basic computer and MS Office skills (Word, Excel and Power Point)
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: • chef • chef de partie. No occupational licensing, certification or specific legislative requirements apply to this qualification
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 After achieving Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management, or other Diploma qualifications within the Hospitality training package. Employment pathways from the Qualification This qualification provides a pathway to work as a chef in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors Possible job title includes – chef
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.