CRICOS CODE 109652C
SIT40521 Certificate IV in Kitchen Management
COURSE DESCRIPTION
The Certificate IV in Kitchen Management equips individuals with the necessary skills and knowledge to excel as qualified commercial chefs proficient in a broad spectrum of culinary techniques. Graduates of this program attain a solid understanding of kitchen operations, alongside the ability to undertake supervisory or team leadership positions within culinary settings. They demonstrate autonomy or operate with minimal guidance, employing discretion to effectively solve non-routine challenges.
ENTRY REQUIREMENTS
While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:
- Applicants must be minimum 18 years of age at the time of commencement
- Computer skills and your own personal computer to complete the assessments electronically
- Proficiency in English (Minimum 6 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)
- Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Career Path:
- This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen. The qualification provides a pathway to work for a diversity of employers such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
COURSE DURATION
This course will be delivered over 87 weeks of full time study including holidays and breaks.
PATHWAYS INTO THE QUALIFICATION
Individuals may enter SIT40521- Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification.
PATHWAYS FROM THE QUALIFICATION
After achieving SIT40521 – Certificate IV in Kitchen Management, individuals could progress to SIT40521 Diploma of Hospitality Management.
DELIVERY
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 60 sessions (240 hours of Practical placement) of Worked based Training (WBT) during their studies.
DELIVERY LOCATION
17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne
ASSESSMENT
Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project
UNIT OF COMPETENCY
To attain the SIT40521 Certificate IV in Kitchen Management, 33 units must be completed, consisting of 27 core units and 6 elective units.
CORE UNITS | ||
1 | SITXFSA006 | Participate in safe food handling practices |
2 | SITXFSA005 | Use hygienic practices for food safety |
3 | SITHKOP010 | Plan and cost recipes |
4 | SITHCCC042 | Prepare food to meet special dietary requirements |
5 | SITHCCC027 | Prepare dishes using basic methods of cookery |
6 | SITHCCC037 | Prepare seafood dishes |
7 | SITHKOP015 | Design and cost menus |
8 | SITHCCC043 | Work effectively as a cook |
9 | SITHKOP013 | Plan cooking operations |
10 | SITXINV006 | Receive, store and maintain stock |
11 | SITXFSA008 | Develop and implement a food safety program |
12 | SITXMGT004 | Monitor work operations |
13 | SITHPAT016 | Produce desserts |
14 | SITHCCC041 | Produce cakes, pastries and breads |
15 | SITHCCC028 | Prepare appetisers and salads |
16 | SITXCOM010 | Manage conflict |
17 | SITXHRM008 | Roster staff |
18 | SITHCCC035 | Prepare poultry dishes |
19 | SITHCCC031 | Prepare vegetarian and vegan dishes |
20 | SITHKOP012 | Develop recipes for special dietary requirements |
21 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
22 | SITHCCC023 | Use food preparation equipment |
23 | SITXWHS007 | Implement and monitor work health and safety practices |
24 | SITHCCC029 | Prepare stocks, sauces and soups |
25 | SITHCCC036 | Prepare meat dishes |
26 | SITXHRM009 | Lead and manage people |
27 | SITXFIN009 | Manage finances within a budget |
ELECTIVE UNITS | ||
28 | SITHCCC040 | Prepare and serve cheese |
29 | SITHCCC044 | Prepare specialized food items |
30 | SITHCCC039 | Produce pates and terrines |
31 | SITHCCC025 | Prepare and present sandwiches |
32 | SITHFAB025 | Prepare and serve espresso coffee |
33 | SITHFAB021 | Provide responsible service of alcohol |