Program Overview

SIT40521 – Certificate IV in Kitchen Management

Course Category: Hospitality

Course 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.

Entry Requirements

• Applicants must be a minimum of 18 years old at the time of commencement.
• Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
• A minimum IELTS score of 6.0 overall with no band/sub score under 5.5 or a PTE score of 46, or a Certificate III in EAL or its equivalent, is necessary.

In addition,

• Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
• Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)

Target Group

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a cook.

Recommended Educational Pathways

• 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 SIT50422 – Diploma of Hospitality Management qualification.

Career Prospects

This qualification provides a pathway to work in hospitality and kitchen management role. Possible job titles include:

• Chef
• Chef de partie

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 – WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises.

Work Based Training – WBT

Students are required to complete a minimum of (360 hours) in a commercial kitchen to meet the requirement of qualification SIT40521 Certificate IV in Kitchen Management.

AIE’s WBT Coordinator will assist in sourcing workplaces for students. WBT Coordinator/Trainer/Assessor will visit each student in the workplace a minimum of 3 times to assess competency during planned and unplanned visits.

Delivery Locations

• Level 11, 474 Flinders Street, Melbourne VIC 3000
• 14/65 Mark Street, North Melbourne VIC 3051

Assessments

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

RPL /Credit Transfers

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Unit of Competence

To achieve the SIT40521 – Certificate IV in Kitchen Management, 33 units must be completed. These include 27 core units and 6 elective units.

Core Units

• SITHCCC023 Use food preparation equipment
• SITHCCC027 Prepare dishes using basic methods of cookery
• SITHCCC028 Prepare appetisers and salads
• SITHCCC029 Prepare stocks, sauces and soups
• SITHCCC030 Prepare vegetable, fruit, eggs 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
• SITHCCC042 Prepare food to meet special dietary requirements
• SITHCCC043 Work effectively as a cook
• SITHKOP010 Plan and cost recipes
• SITHKOP012 Develop recipes for special dietary requirements
• SITHKOP013 Plan cooking operations
• SITHKOP015 Design and cost menus
• SITHPAT016 Produce desserts
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXFSA008 Develop and implement a food safety program
• SITXHRM008 Roster staff
• SITXHRM009 Lead and manage people
• SITXINV006 Receive, store and maintain stock
• SITXMGT004 Monitor work operations
• SITXWHS007 Implement and monitor work health and safety practices

Elective Units

• SITXHRM007 Coach others in job skills
• SITHCCC040 Prepare and Serve cheese
• SITHCCC039 Produce pates and terrines
• SITHCCC026 Package prepared foodstuffs
• SITXWHS005 Participate in safe work practices
• SITHKOP009 Clean kitchen premises and equipment

CRICOS Code: C

Course duration:

The total duration of this course covers 92 complete weeks. During this period, 72 weeks are allocated for full-time studies, while a maximum of 20 weeks are designated for holidays and breaks. It is expected that the program’s duration would be shorter for students who have completed components that can be identified through Recognition of Prior Learning (RPL) and/or Credit Transfer.

Delivery location:

Training will be conducted face to face on a full-time basis, both in a classroom and in AIE’s training kitchen and workplace (WBT) environment. Classrooms for the theory component of the course will be delivered at the site: Level 11, 474 Flinders Street, Melbourne Victoria 3000, Australia. The practical component of the course will be delivered at AIE’s commercial kitchen located at 242 Lygon St, CARLTON, VIC, 3053. The work-based training will take place in an industry-approved commercial kitchen, carefully selected and partnered with AIE to ensure the highest quality learning experience for our students.