SIT40521-Certificate IV in Kitchen Management

Qualification Code and Title


SIT40521-Certificate IV in Kitchen Management

CRICOS Course Code


CRICOS Course Code: 109569J


Qualification 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.


Requirements


To be awarded this qualification, competency must be demonstrated in

Total number of units = 33


• 27 core units
• 6 elective units


Learner characteristics and Target group


The target group for the course SIT40521 Certificate IV in Kitchen Management will be international students who are:
• Seeking to pursue or further a career in commercial cookery.
• Seeking to enter a new industry sector.
• Seeking a pathway to higher level qualifications.


Delivery Mode and Delivery Site


Face-to-Face as well as in the workplace
• Suite 10, Level 2,2092 Logan Road, Upper Mount Gravatt 4122, Qld Practical Kitchen: Book to Cook -3/63 Secam Street, Mansfield 4122, Qld


Course Duration


This qualification is expected to be completed in 74 weeks. This will include 66 weeks of face-to-face training and assessment and 8 weeks of term breaks.

Fees


Call our office on +07 3162 2557 or email us at [email protected]


Entry Requirements


Students entering this course at VETA-Vocation Education Training Australia must meet the following entry requirements:
• Be at least 18 years of age and have completed the equivalent of Year 12.
• Participate in a course entry interview to determine suitability for the course and student needs.
• Have an IELTS* score of 6 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following: o Educated for 5 years in an English-speaking country; or
• Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
• Successful completion of an English Placement Test
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.


Pathways


Students who complete this course may wish to continue their education in a range of diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.


Course credit


Learners will be able to have their competency from prior learning and work experience recognised in this qualification through the following arrangements:
Credit Transfer
If a certificate with statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by VETA - Vocation Education Training Australia about the units as per the training plan.


Units of Competency


Unit Code Unit Title Core or Elective
SITHCCC023 Use food preparation equipment Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Manage physical assetsPrepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCC041 Produce cakes, pastries and breads Core
SITHPAT016 Produce desserts Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP010 Plan and cost recipes Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXINV006 Receive, store and maintain stock Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP013 Plan cooking operations Core
SITHKOP015 Design and cost menus Core
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXFSA008 Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITHCCC026 Package prepared foodstuffs Elective
SITHCCC038 Produce and serve food for buffets Elective
SITHCCC040 Prepare and serve cheese Elective
SITXCCS014 Provide service to customers Elective
SITXCCS015 Enhance customer service experiences Elective
SITXFIN008 Interpret financial information Elective

Contact Details


Call our office on +07316 22557 or email us at [email protected]

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