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 hold supervisory or team-leading positions within a kitchen environment. These professionals operate independently or with limited guidance, utilizing their discretion to address non-routine challenges that arise during food preparation and service.
By completing this qualification, individuals gain the necessary skills and knowledge to effectively manage kitchen operations, ensuring that high standards of food quality and safety are maintained. This program provides a pathway to employment in various organizations, including restaurants, hotels, clubs, pubs, cafes, and coffee shops. Additionally, it equips graduates with the expertise to potentially run their own small businesses within these sectors.
Overall, this qualification not only prepares emerging chefs for immediate roles in the hospitality industry but also lays a solid foundation for future career advancement and entrepreneurship in culinary industry.
- 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: $14,850
- Material Fee: $400
- Enrolment Fee (Non Refundable): $250
- 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: 407 Victoria St, Abbotsford VIC 3067
Each student is required to participate in practical training with a host organization, which includes work shifts tailored to fulfill the criteria for the designated units. While the host organization will coordinate the specific work shifts directly with the student, it is anticipated that each service period will last approximately 4 hours.
Students must complete around 48 service periods, totaling 192 hours, for the unit SITHCCC043 Work Effectively as a Cook during Term 4, spread over approximately 5 weeks. Additionally, for the unit SITHKOP013 Plan Cooking Operations, students will need to complete 12 service periods, amounting to 48 hours, in Term 6 over roughly 2 weeks.
The Australian School of Business and Trade will facilitate the placement of all students to ensure that international students, particularly those with limited experience in the Australian workplace, are adequately supported.
There are no specific entry requirements as per the qualification details or training package. International students entering this course at Australian School of Business and Trade must meet the following entry requirements;
Academic Requirement
Satisfactory completion of Australian Year 12 or its equivalent is required. For international students, satisfactory completion of studies in the applicant’s home country that are equivalent to an Australian Year 12 qualification is necessary for entry into all qualifications.
English Requirement
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
Age Requirement
Students must be a minimum age of 18 years or above at the time of course commencement.
Language Literacy & Numeracy Requirement
All students will be required to complete an LLN assessment prior to the commencement of the course. ASBT utilizes the LLN Robot platform for this assessment. All reports, training supplements, and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of the course.
Course Specific Requirements
Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Australian School of Business and Trade.
Applicants will need to be physically able to carry out the manual handling required to perform tasks involved while undergoing training.
As part of this course students are expected to handle complex foods – e.g. cooking various processed or raw meats, poultry, seafood, and dairy items and students must keep in mind of any religious or dietary barriers to handling such foods before enrolling in this course.
Other Requirements
Australian School of Business and Trade provides learners an Office 365 account (free of charge) with access to online Outlook, Word, PowerPoint, Excel, OneDrive etc to facilitate the training and communication. Australian School of Business and Trade will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.
Note: Some assessment tasks are completed using a computer and the internet, and the student needs to possess basic computer skills.
Code | Title | Pre-requisite |
---|---|---|
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 |
SITHCCC031 | Prepare vegetarian and vegan dishes | SITXFSA005 |
SITHCCC035 | Prepare poultry dishes | SITXFSA005 |
SITHCCC036 | Prepare meat dishes | SITXFSA005 |
SITHCCC037 | Prepare seafood dishes | SITXFSA005 |
SITHCCC041 | Produce cakes, pastries and breads | SITXFSA005 |
SITHPAT016 | Produce desserts | SITXFSA005 |
SITHCCC042 | Prepare food to meet special dietary requirements | SITXFSA005 |
SITHCCC043 | Work effectively as a cook | SITXFSA005 |
SITHKOP010 | Plan and cost recipes | Nil |
SITXFSA005 | Use hygienic practices for food safety | Nil |
SITXFSA006 | Participate in safe food handling practices | Nil |
SITXINV006 | Receive, store and maintain stock | SITXFSA005 |
SITHKOP012 | Develop recipes for special dietary requirements | SITXFSA005 |
SITHCCC027 | ||
SITHKOP010 | ||
SITHKOP013 | Plan cooking operations | SITXFSA005 |
SITHKOP015 | Design and cost menus | SITHKOP010 |
SITXCOM010 | Manage conflict | Nil |
SITXFIN009 | Manage finances within a budget | Nil |
SITXFSA008 | Develop and implement a food safety program | SITXFSA005 |
SITXFSA006 | Roster staff | Nil |
SITXHRM009 | Lead and manage people | Nil |
SITXMGT004 | Monitor work operations | Nil |
SITXWHS007 | Implement and monitor work health and safety practices | Nil |
Code | Title | Pre-requisite |
---|---|---|
SITHCCC026 | Package prepared foodstuffs | SITXFSA005 |
SITHCCC038 | Produce and serve food for buffets | SITXFSA005 |
SITHCCC040 | Prepare and serve cheese | SITXFSA005 |
SITHKOP009 | Clean kitchen premises and equipment | Nil |
SITXHRM007 | Coach others in job skills | Nil |
SITXWHS005 | Participate in safe work practices | Nil |