Certificate IV in Kitchen Management

 Certificate IV in Kitchen Management SIT40521

CRICOS code: 109673J

Duration: 78 Weeks

Entry requirements:

• Must be 18years of age or over
• Completed year 12(HSC or equivalent)
• Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations

COURSE DESCRIPTION

This qualification 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 organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include chef, chef de partie.

Students need to complete 33 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

UNIT CODE – UNIT TITLE

SITXFSA005 – Use hygienic practices for food safety

SITXFSA006 – Participate in safe food handling practices

SITXWHS006 – Identify hazards, assess and control safety risks

SITHCCC031 – Prepare vegetarian and vegan dishes

SITHASC022 – Prepare Asian stocks and soups

SITHCCC023 – Use food preparation equipment

SITXFSA007 – Transport and store food

SITXINV006 – Receive, store and maintain stock

SITHCCC040 – Prepare and serve cheese

SITHCCC027 – Prepare dishes using basic methods of cookery

SITHCCC042 – Prepare food to meet special dietary requirements

SITHCCC028 – Prepare appetisers and salads

SITHCCC029 – Prepare stocks, sauces and soups

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC035 – Prepare poultry dishes

SITHCCC037 – Prepare seafood dishes

SITHCCC036 – Prepare meat dishes

SITHKOP010 – Plan and cost recipes

SITHCCC041 – Produce cakes, pastries and breads

SITHPAT016 – Produce desserts

SITHCCC043 – Work effectively as a cook

BSBTWK501 – Lead diversity and inclusion

SITHCCC026 – Package prepared foodstuffs

SITXWHS007 – Implement and monitor work health and safety practices

SITXFSA008 –  Develop and implement a food safety program

SITXFIN009 – Manage finances within a budget

SITXMGT004 – Monitor work operations

SITHKOP012 – Develop recipes for special dietary requirements

SITXHRM009  – Lead and manage people

SITHKOP015 – Design and cost menus

SITXCOM010 – Manage conflict

SITXHRM008 – Roster Staff

SITHKOP013 – Plan cooking operations

Duration

This program will be delivered over a period of 78 weeks which constitutes 75 study weeks (20 hours per week) and 3 weeks of holidays.

PLEASE NOTE: The course duration for DIC students who have successfully completed SIT30821 Certificate III in Commercial Cookery and wish to enrol in SIT40521 Certificate IV in Kitchen Management is 28 weeks (27 weeks study and 1 week holidays).

CREDIT TRANSFER

Students may be able to shorten the length of their chosen course by measuring skills acquired through professional work experience or qualifications obtained from formal studies or training. All claims for RPL and Credit Transfer should be made upon enrolment on the course and must be received by the Administration within two (2) weeks of the commencement.

Study Mode
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 360 hours of Work-based Training is arranged by college.

Work-based Training

This course includes work-based training of a minimum of 360 hours/18 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organized by the college.

PLEASE NOTE: – The work-based training will be reduced to 160hrs if the student has successfully completed SIT30821 Certificate III in Commercial Cookery from Durban International College.

Assessment Methods
Assessment methods may include the following:

• observations
• case study
• projects
• assignments
• presentations
• role play
• quiz
• supervised assessment
• practical observation
• work based Training

Qualification
On successful completion of this course you will be awarded with SIT40521 Certificate IV in Kitchen Management students who successfully completes only one or more units of competency within this Qualification will receive a Statement of Attainment.

Pathways from the qualification

Study Pathways

Employment Pathways

Course Fee
Tuition fee: – $20,000
Application fee: – $500 (Non-Refundable)
Resources: – $200 (Text books)

Student Kit: – $500 (Chef uniform and knife kit)

Total course cost: – $ 21,200

PLEASE NOTE: – The course fee for DIC students who have successfully completed SIT30821 Certificate III in Commercial Cookery and wish to enroll in SIT40521 Certificate IV in Kitchen Management is $6000.

Overseas Student Health Cover $550 per Annum Approximately