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SIT40521 Certificate IV
in Kitchen Management
Course Duration
78 weeks
Delivery Mode
Face-to-Face 2.5 days per week (20 hours)
Level
Cert IV
Course Overview
This qualification reflects the role of commercial 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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.
Aims and learning Outcomes
Assist the students gain the essential skills and competencies required to work as commercial cooks within the hospitality sector
Develop the required skills to effectively operated in a commercial cookery environment and gain knowledge in kitchen operations and hospitality
Provide a pathway to further qualifications and learning
Unit of Competency
Students enrolling directly in this course (SIT40521) will be enrolled for the prescribed duration as below and will need to complete ALL thirty-three (33) units of competency to attain the qualification and undertake the required work placement for SITHCCC043.
Career Prospects
Chef
Sous Chef
Chef de Partie
Cook
Direct Entry Students: Students entering this qualification directly will need to complete ALL the thirty-three (33) units below – 27 Core plus 6 Electives
What will I study?
33 units are required for award of this qualification including:
26 core units
6 elective units
core units
SITXFSA005: Use hygienic practices for food safety
SITXINV006L: Receive, store and maintain stock
SITXFSA006: Participate in safe food handling practices
SITHCCC023: Use food preparation equipment
SITHCCC029: Prepare stocks, sauces and soups
SITHCCC028: Prepare appetisers and salads
SITHCCC027: Prepare dishes using basic methods of cookery
SITHCCC030: Prepare vegetable, fruit, egg 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
SITHPAT016: Produce desserts
SITHCCC042: Prepare food to meet special dietary requirements
SITHKOP010: Plan and cost recipes
SITHCCC043: Work effectively as a cook
core units
SITXCOM010: Manage conflict
SITXHRM009: Lead and manage people
SITXFIN009: Manage finances within a budget
SITXMGT004: Monitor work operations
SITXWHS007: Implement and monitor work health and safety practices
SITXHRM008: Roster staff
SITHKOP013*: Plan cooking operations
SITHKOP015*: Design and cost menus
SITXFSA008*: Develop and implement a food safety program
SITHKOP012: Develop recipes for special dietary requirements
elective units
SITXWHS005: Participate in safe work practices
SITHCCC026: Package prepared foodstuffs
SITHCCC038: Produce and serve food for buffets
SITXCCS015: Enhance customer service experiences
BSBTWK501:Lead diversity and inclusions
*** Note that elective units may differ from Education providers to other Education providers.
Course Duration
This qualification is delivered over a period of 78 weeks with Face-to-Face training sessions and self-paced training / study 18 weeks holiday breaks.
Career pathway
Chef
Sous Chef
Chef de Partie
Cook
Academic Pathway
Preferred pathways for candidates considering this qualification include:
Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower-level qualification (meeting entry requirements).
Pathways from the qualification:
After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50416 Diploma of Hospitality Management.
Target audience
This course is aimed at students wishing to develop a career in commercial cookery or upgrade their prior qualifications in commercial cookery or hospitality clients for this qualification will be international students completing this qualification as part of a packaged course. Key audience characteristics include:
Cohort 1: International Students on Student Visas
Aspiring cooks/chefs with fundamental interest in hospitality related careers – student visa holders;
Students progressing from a certificate III level qualification in a related domain (e.g., hospitality);
Students transferring from other certificate level qualifications with a view to develop a career in commercial cookery or hospitality sector;
Age group: 18 years and above;
Limited casual or student work experience, including some hospitality experience;
Career and further education aspirations
Cohort 2: Onshore Pathway Students (International Students)
Some international students progressing from SIT30821 Certificate III in Commercial Cookery course;
Age group: 18 years and above;
Commercial cookery and hospitality skills and knowledge developed in the previous course and through the industry placement/experience;
Where cohort profiles and experiences vary shall create their own groups, and not mix them with other cohorts where possible, to address their specific learning needs and maintain the cohort profile.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.
Entry Requirements
Students must:
Be 18 years or older at the time of commencement.
Have successfully completed Year 12 or equivalent.
Provide evidence of English proficiency (e.g., IELTS 6.0 or equivalent).
Hold a valid USI (Unique Student Identifier).
Pre-Enrolment Requirements:
All students must complete a Language, Literacy, and Numeracy (LLN) test prior to enrolment. The test assesses your foundational skills in learning, reading, writing, oral communication, and numeracy at ACSF Level 3. This test helps us identify if additional learning support is required
Learning – Level 3,
Reading – Level 3,
Writing – Level 3,
Oral Communication – Level 3
Numeracy – Level 3
Delivery Method
Face-to-Face 2.5 days per week (20 hours)
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