SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code:CRICOS Course Code: 0100284

Duration:78 weeks (60 weeks delivery plus 18 weeks term break)

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Course Description

Certificate IV in Kitchen Management 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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Students study full time mixed mode of delivery that integrates:

  • Face to Face and Online study-Total of 20 hours per week.
  • *Self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion-Approximately 10 hours per week.
  • 360 hours mandatory work placement.

SIT40521 Certificate IV in Kitchen Management consists of thirty-three (33) units of competency, comprising 27 core units and 6 elective units, in accordance with the packaging rules.

Core Units

  SITCOM010   Manage Conflict
  SITXFIN009   Manage finances within a budget
  SITXHRM008   Roster staff
  SITXHRM009   Lead and manage people
  SITXFSA008   Develop and implement a food safety program
  SITHCCC043   Work effectively as a cook
  SITHKOP012   Develop recipes for special dietary requirements
  SITHCCC028   Prepare appetisers and salads
  SITHCCC031   Prepare vegetarian and vegan dishes
  SITHCCC036   Prepare meat dishes
  SITHCCC037   Prepare Sea food dishes
  SITXFSA005   Use hygienic practices for food safety
  SITXWHS007   Implement and monitor work health and safety practices
  SITXMGT004   Monitor Work Operations
  SITXINV006   Receive, store and maintain stock
  SITHKOP010   Plan and cost recipes
  SITHKOP015   Design and cost menus
  SITHKOP013   Plan cooking operations
  SITHCCC042   Prepare food to meet special dietary requirements
  SITHCCC030   Prepare Vegetable, fruit, eggs and farinaceous dishes
  SITHCCC035   Prepare poultry dishes
  SITHFSA006   Participate in safe food handling practices
  SITHCCC023   Use food preparation equipment
  SITHCCC027   Prepare dishes using basic methods of cookery
  SITHCCC029   Prepare stocks, sauces and soups
  SITHCCC041   Produce cakes, pastries and breads
  SITHPAT006   Produce desserts

 

Elective Units

SITXWHS006 Identify hazards, assess and control safety risks
HLTAID011 Provide First Aid
BSBTWK501 Lead diversity and inclusion
SITHCCC026 Package prepared foodstuffs
SITHCCC040 Prepare and serve cheese
SITHCCC044 Prepare specialised food items

International Students must be 18 years of age at the time of enrolment

Academic Entry Requirements: Year 12 or equivalent of Australian HSC.

English Language Entry Requirements: IELTS score 6.0 (with no bands less than 5.5) or equivalent Pearson Test of English (PTE).

• Students are required to complete 360 hours mandatory work placement to complete SIT40521 Certificate IV in Kitchen Management

• Students may request the Australian Health and Management Institute to organize their work placement or they may find their own mandatory work placement. In the event the student has selected the work placement, Australian Health and Management Institute staff undertakes a workplace suitability assessment prior to approval

Graduates at this level will have skills for work. Job roles and titles may vary but can include:

  • Chef
  • Chef de partie

After successfully achieving SIT40521 Certificate IV in Kitchen Management, graduates may undertake Diploma of Hospitality Management and apply for credit transfer for units of competency included in both qualifications.

Students that successfully complete all 33 units of competency as stated in the Course Structure and 360 hours mandatory work placement, will be issued with SIT40521 Certificate IV in Kitchen Management. This qualification is recognised nationally under the Australian Qualifications Framework (AQF).

Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.

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Australian Health and Management Institute Responsibility for Delivering Australian Qualifications:

The Australian Government oversees Registered Training Organisations to ensure that quality standards of education and awarding qualifications meet the requirements of the Australian Qualifications Framework. Therefore, Australian Health and Management Institute is responsible for the quality of training and assessment, student support services and the issuance of Australian Qualifications Framework certification on completion of a course.

Australian Health and Management Institute AQF Courses

The following Australian Health and Management Institute courses are delivered and assessed under the Australian Qualifications Framework to ensure quality training and assessment. The following AQF courses are listed on the National Register at www.training.gov.au and on CRICOS http://cricos.education.gov.au/Institution/InstitutionDetails.aspx?ProviderCode=03595K