SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 114074A
SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 114074A (Hospitality Management)
Program Description
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
- English
- Face to face delivery
- This program will be delivered in the classroom.
- Practical face to face training will be provided in a commercial training kitchen. A work placement is also required.
- Course Fee: $13,200
- Material Fee: $400
- Enrolment Fee (Non Refundable): $250
- Estimated Total Course Cost: $13,850
- Students must be a minimum age of 18 years or above at the time of course commencement.
- Address of campus: Level 12, 190 Queen Street, VIC 3000
- Kitchen Address: 180 Victoria Street Richmond VIC 3121
This qualification is expected to be completed in 78 weeks.
This will include 61 weeks of face to face training, assessment and placement spread over 6 terms (10 weeks + 10 weeks + 10 weeks + 11 weeks + 10 weeks + 10 weeks) and 17 weeks (in total) of term breaks.
In term 4 & term 6, students will need to complete work placement of 240 hours (in total) as part of their course. Refer to the Training and Assessment Schedule section for further details.
Minimum IELTS score of 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Student handbook,
OR,
A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia
Thirty-three (33) units including twenty-seven (27) core units and six (6) elective units are required for the award of the SIT40521 Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.
27 core units:
- 6 elective units, consisting of:
- 3 units from Group A below,
- 3 units from the electives listed below or from any
- current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT40521
Core Units: 27
- SITHCCC023 – Use food preparation equipment (SITXFSA005)
- SITHCCC027 – Prepare dishes using basic methods of cookery (SITXFSA005)
- SITHCCC028 – Prepare appetisers and salads (SITXFSA005)
- SITHCCC029 – Prepare stocks, sauces and soups (SITXFSA005)
- SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes (SITXFSA005, SITHCCC027)
- SITHCCC031 – Prepare vegetarian and vegan dishes (SITXFSA005, SITHCCC027)
- SITHCCC035 – Prepare poultry dishes (SITXFSA005, SITHCCC027)
- SITHCCC036 – Prepare meat dishes (SITXFSA005, SITHCCC027)
- SITHCCC037 – Prepare seafood dishes (SITXFSA005, SITHCCC027)
- SITHCCC041 – Produce cakes, pastries and breads (SITXFSA005)
- SITHCCC042 – Prepare food to meet special dietary requirements (CSITXFSA005, SITHCCC027)
- SITHCCC043 – Work effectively as a cook (SITXFSA005, SITHCCC027)
- SITHKOP010 – Plan and cost recipes
- SITHKOP012 – Develop recipes for special dietary requirements (SITXFSA005, SITHCCC027, SITHCCC042, SITHKOP010)
- SITHKOP013 – Plan cooking operations (SITXFSA005)
- SITHKOP015 – Design and cost menus (SITHKOP010)
- SITHPAT016 – Produce desserts (SITXFSA005)
- 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 (SITXFSA005)
- SITXHRM008 – Roster staff (SITXFSA006)
- SITXHRM009 – Lead and manage people
- SITXINV006 – Receive, store and maintain stock (SITXFSA005)
- SITXMGT004 – Monitor work operations
- SITXWHS007 – Implement and monitor work health and safety practices
Elective Units: 06
- SITHCCC026 – Package prepared foodstuffs (STXFSA005)
- SITHCCC039 – Produce pates and terrines
- SITHCCC040 – Prepare and serve cheese (STXFSA005)
- SITHKOP009 – Clean kitchen premises and equipment
- SITXHRM007 – Coach others in job skills
- SITXWHS005 – Participate in safe work practices