Program Overview

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Certificate IV in Kitchen Management

Course Details

Course Code

SIT40521

CRICOS Code

A

Course Duration

78 Weeks

Campus Location

Windsor (Regional NSW)

Nationally Recognised Training

This course is a nationally recognised industry qualification.

Study Mode

Blended Learning (Classroom) + Practical Kitchen + Work Placement

Course Overview

The Certificate IV in Kitchen Management is a nationally recognised industry qualification that will help you develop comprehensive practical kitchen skills, including kitchen hygiene and food safety, safe work practices, responsible service of alcohol, food preparation, and more. You'll also develop an in-depth understanding of commercial kitchen and hospitality venue operations, including menu planning and costing, financial management, coordinating cooking operations, managing people and leading teams, and more.

Units of Competency

The Certificate IV in Kitchen Management comprises 33 units of competency, including 27 core units and 6 elective units.

• SITXFSA005: Use hygienic practices for food safety
• SITXFSA006: Participate in safe food handling practices
• SITHCCC023*: Use food preparation equipment
• SITXWHS006: Identify hazards, assess and control safety risks
• SITXWHS007: Implement and monitor work health and safety practices
• SITHCCC027*: Prepare dishes using basic methods of cookery
• SITHCCC029*: Prepare stocks, sauces and soups
• SITHCCC028*: Prepare appetisers and salads
• SITHCCC040*: Prepare and serve cheese
• 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
• SITHPAT016*: Produce desserts
• SITHCCC038*: Produce and serve food for buffets
• SITHCCC038*: Produce cook-chill and cook-freeze foods
• SITHCCC042*: Prepare food to meet special dietary requirements
• SITXINV006*: Receive, store and maintain stock
• SITXINV007: Purchase goods
• SITHCCC043*: Work effectively as a cook
• SITHKOP010: Plan and cost recipes
• SITHKOP015*: Design and cost menus
• SITHKOP012*: Develop recipes for special dietary requirements
• SITXMGT004: Monitor work operations
• SITHKOP013*: Plan cooking operations
• SITXHRM009: Lead and manage people
• SITXCOM010: Manage conflict
• SITXHRM008: Roster staff
• SITXFIN009: Manage finances within a budget
• SITXFSA008*: Develop and implement a food safety program
• SITXCCS015: Enhance customer service experiences
• Plus Work placement

Entry Requirements

There are no specified entry requirements for this qualification from the SIT Tourism, Travel, and Hospitality Training Package.

Visa Requirements

• Meet the requirements for the Student Visa (Sub-class 500)
• More information about studying in Australia, student visa requirements and application can be found at [insert URL]

Course Structure

This course consists of 33 units (27 core and 6 electives). The sequence of units is subject to change based on intake dates and academic calendars.

Course Delivery and Assessment

The Certificate IV in Kitchen Management is structured to be delivered in 6 terms. You are required to attend classes and simulated commercial kitchen/practical sessions and complete the work placement hours. The course is delivered in a blended learning mode for a scheduled of 20 hours per week. The class hours are split between classroom and simulated commercial kitchen.

Assessment Methods

The assessment is conducted using a combination of realistic workplace tasks, projects, role play, knowledge tests, observations, logbooks, and feedback from supervisors (third-party reports).

Course Duration

The duration of the course is 78 weeks, with 66 weeks of tuition and 12 weeks of term breaks.

Work Placement

Students in Certificate IV in Kitchen Management are required to do practical in a commercial kitchen as part of their course. New Era Institute has a network of workplaces for students to complete their work placement hours and gain real practical experience. Students are encouraged to look for their work placement and may ask for assistance.

The work placement is completed in a block mode period during the course. You will work as a cook for 48 complete food service periods covering breakfast, lunch and dinner and you plan cooking operations for 12 food service periods for a total of 360 hours of work placement.

A work placement logbook is used to record the worked hours and the service periods.

A student who is already working in the hospitality sector and in a commercial kitchen is encouraged to use their existing workplace to complete these practical placement hours providing it meets the requirements of the unit of competency.

Credit Transfer (CT)

Students can apply for credit transfer where there is an exact match of the units of competency within the course achieved through an accredited VET qualification in an approved registered training organisation (RTO).

Recognition of Prior Learning (RPL)

Students can apply for recognition of their existing skills and knowledge that are relevant to the units of competency within the course. These skills and knowledge may have been obtained through workplace training or experience and may reduce the number of units required to be completed during the course.

Resources Requirements

Dress Code

• Classroom sessions: Students are required to present in neat, casual attire.
• Practical Kitchen sessions: There are uniform requirements for practical classes. Students must wear their chef uniform including safety shoes when attending the practical kitchen sessions. A clean, neat presentation is required.

Uniform Starter Kit

A uniform kit is provided to each student. Additional uniforms can be purchased by the student at their own cost.

• 1 x white double-breasted Chefs jacket (Not black – Complete with white buttons)
• 1 x Chefs trousers (Checked – modern or traditional)
• 1 x white apron
• 1 x white neckerchief
• 1x white Chefs hat (skull cap)

Students will provide their own shoes:

• 1 x shoes heavy-duty, non-slip (no sneakers, no runners)

Chefs Starter Toolkit

A starter toolkit is provided to each student. Additional or replacement tools can be purchased by the student at their own cost.

• 1 x 25cm/30cm Chef’s knife
• 1x paring knife
• 1 x vegetable peeler
• 1 x thermometer
• 1 x palette knife
• 1 x boning knife
• 1 x fish filleting knife
• 1 x utility fork
• 1x steel
• 1 x sharpening stone
• 1 x thermal piping bag
• 1 x set nozzles

The Uniform Starter Kit and Chefs Starter Toolkit fees are part of your learning resources and materials fees.

At orientation, students will be provided with their uniform and starter toolkit and get more detail on where to purchase uniforms and tools of the trade to build their kits or replace equipment.

Classroom Resources

New Era Institute has computer rooms that are set up for students to access the Certificate IV in Kitchen Management resources during face-to-face sessions and other study times.

Students are required to log in and access the online learning platform for their learning and assessment resources.

Access to a computer that has an internet connection is required to undertake a study. Students may bring portable electronic devices to classroom sessions such as small laptops or tablets. Students are advised that no provision will be made to charge these devices in the classroom and charging or power extension leads are not to be used in the classroom.

Students will require basic stationery and a notebook according to their own study preferences.

The student learning resources include e.g. the online learning platform, access to the practical commercial kitchen, consumable materials, work placement, Chef uniform, and the tool kit.

After Completion

Students who completed this course gain:

• A nationally recognised industry qualification
• Skills and knowledge to open your own cafe, restaurant or coffee shop

Career opportunities include:

• Chef – small restaurant or cafe
• Chef de Partie – a station chef or line cook who is in charge of a particular area of production in the kitchen. For example:
  • Fish chef
  • Roast chef
  • Grill chef
  • Sous chef
  • Saute chef
  • Fry chef
  • Vegetable chef
  • Pastry chef

Exit Point and Pathways

Students must complete all assessments for each unit of competency to be deemed competent in a unit. All 33 units including the work placement must be completed to gain the full qualification.

After achieving SIT40521 Certificate IV in Kitchen Management, students may progress to SIT50422 Diploma of Hospitality Management.

Students who do not complete the full qualification may receive a Statement of Attainment for units successfully completed.

Fees and Charges

International students

For more information about the tuition fees and other charges, please click on [insert URL]