SIT40521-Certificate IV in Kitchen Management
CRICOS Course Code: 109569J
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.
To be awarded this qualification, competency must be demonstrated in
Total number of units = 33
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.
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
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.
Call our office on +07 3162 2557 or email us at [email protected]
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.
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.
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.
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 |
Call our office on +07316 22557 or email us at [email protected]