SIT40521 Certificate IV in Kitchen Management

Program Overview

The SIT40521 Certificate IV in Kitchen Management is a 78-week program designed to equip individuals with comprehensive cookery skills for a career as a commercial cook. The course includes 33 units, including core units in food preparation, cooking techniques, and kitchen management, as well as elective units in specialized areas. Students complete practical training and assessment in a commercial kitchen and are required to complete 48 food service periods in a workplace environment. Upon completion, graduates may pursue further studies in hospitality management or seek employment as chefs or chefs de partie.

Program Outline

Degree Overview:

Qualification Name:

SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 109493B)

AQF Level:

AQF Level 4

Duration:

78 weeks

Fees:

• Tuition Fee: $12,000.00 AUD
• Enrolment Fee: $200.00 AUD
• Material Fee: $1000.00 AUD

About the course:

The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.

Career Opportunities:

Employment outcomes resulting from the completion of this course may include the following roles:

• Chef
• Chef de Partie

Entry Requirements:

International students must satisfy the following conditions:

• Minimum 18 years of age
• Must have completed equivalent to Australian year 12
• IELTS band 5.5 (with no individual band below 5.0) or equivalent

Duration:

This course will be delivered over 78 weeks which comprises of 60 study weeks and 18 weeks of student break.

Intake Dates:

2023

• 09 Jan
• 10 Apr
• 10 Jul
• 09 Oct
2024
• 08 Jan
• 08 Apr
• 08 Jul
• 07 Oct

Outline:

Course Structure:

Total number of units = 33 | 27 core units plus┃6 elective units Student must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.

Unit Code

|

• --|---|---
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 SITHCCC035 | Prepare poultry dishes | Core SITHCCC037 | Prepare seafood dishes | Core SITHCCC036 | Prepare meat dishes | Core SITHCCC042 | Prepare food to meet special dietary requirements | Core SITHCCC041 | Produce cakes, pastries and breads | 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 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 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 SITHCCC031 | Prepare vegetarian and vegan dishes | Core SITHKOP015 | Design and cost menus | Core SITXFSA008 | Develop and implement a food safety program | Core SITXHRM008 | Roster staff | Core SITHCCC038 | Produce and serve food for buffets | Elective SITHCCC039 | Produce pates and terrines | Elective SITHKOP011 | Plan and implement service of buffets | Elective SITXINV007 | Purchase goods | Elective SITXINV008 | Control stock | Elective SITXWHS006 | Identify hazards, assess and control safety risks | Elective

Assessment:

The course includes theory & practical training & assessment, which are conducted in a training room and a commercial kitchen. The SIT40521 Certificate IV in Kitchen Management, the student has a requirement that students must complete a work placement component in the hospitality industry. All students are expected to complete the required 48 services periods. Students will need to complete 48 complete food service periods in a workplace environment. Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Details of the shifts, the type of service and the tasks undertaken will be recorded within the student’s work placement logbook. All students are encouraged to seek work experience in a local restaurant during their course of study. Such work experience can count as food service shifts at any time during the course however time will be allocated in weeks 66 – 75 for completion of the food service shifts. Students will be responsible in finding their own vocational work placements and it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.

Careers:

Pathways:

Upon successful completion of SIT40521 Certificate IV in Kitchen Management the student may pursue SIT50422 Diploma of Hospitality Management. SIT50422 Diploma of Hospitality Management with Choice Business College or SIT50422 Diploma of Hospitality Management with another CRICOS Provider.

Credit Transfer:

Choice Business College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.

Recognition of Prior Learning:

We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.