SIT40521 – Certificate IV In Kitchen Management

CRICOS Course CODE: 111252A

This qualification reflects the role of chefs and 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.

All students must be 18 years of age or over. An international students must have a minimum IELTS band 5.5 or equivalent. The course is offered to international students who have permission to study and work in Australia. LLN testing will be conducted on or before orientation, using LLN Robot, to indicate the need for language, literacy and numeracy support throughout the course. Individuals may enter this qualification with limited or no vocational experience and without a lower level qualification.

On successful completion of this qualification, students may progress to SIT50422 Diploma of Hospitality Management or other hospitality qualifications. Some units studied in this course will be credited towards the SIT50422 Diploma of Hospitality Management

78 weeks including a 10 weeks (200 hours) work placement and 12 weeks of term breaks.

COURSE OUTLINE To attain this qualification, 33 units of competency must be successfully completed. The recommended course outline is as follows:
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 practice
Elective Units
SITHCCC040	Prepare and serve cheese
SITHCCC038	Produce and serve food for buffets
SITHCCC039	Produce pates and terrines
SITXINV007	Purchase goods
SITXCCS014	Provide service to customer
SITXWHS006	Identify hazards, assess and control safety risks

$20,500 Tuition fees include work clothing, a cookery based tool kit and text books.

The course is delivered face-to-face, in a classroom based training model of 20 hours per week. Assessments are conducted using a combination of written assignments, oral questioning, case studies, projects, work placement logbook and observations in the workplace or simulated work environment.

Recognition is available to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of this course.

Participants are required to undertake 200 hours of work placement, which provides an excellent opportunity to improve practical job skills and gain industry exposure in an operational commercial kitchen.