SIT40521Certificate IV in Kitchen Management
April 4, 2023 2024-08-02 0:40SIT40521Certificate IV in Kitchen Management
Course Details:
- Course Code: SIT40521
- CRICOS Course Code: 109614J
- Course Duration: 78 weeks
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. Possible job titles include: • Chef • chef de partie. No occupational licensing, certification or specific legislative requirements apply to this qualification.
- The total tuition fee for the complete course is AUD 16000
- Enrolment Fee: AUD 250 (non – refundable).
- Material Fee(includes Chef Uniform, shoes, Tool Kit & all Learning Resources) : AUD 1500
To gain entry into this course, participants should have successfully completed year 11 or equivalent level of studies.
- Age Requirement:
Students must be of 18 years of age to apply. - English Language Entry Requirements:
An IELTS score of 5.5 or equivalent is required for entry into this program. However if a student has an IELTS score of 5.0, the student will be required to complete an English Language course to achieve the required standard prior to commencement of the course.. - Pre-Training Review
Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed.
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to Culinary Institute Australian for special consideration for entry.
- Classroom study (Level 4, Queen Street, Melbourne, VIC 3000)
- Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)
- Compulsory Work based training – It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement.
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
The assessment process may include:
- Written reports
- Presentations/Demonstrations
- Classroom activities/ Role plays
- Case studies
- Written test
- Project work/Research/ Portfolio
33 units must be completed:
27 core units
6 elective units, consisting of:
3 units from Group A below
3 units from the electives listed below or from any current endorsed Training Package or accredited course.
Code | Unit of Competency | Core/Elective |
SITHCCC023 | Use food preparation equipment | Core |
SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
SITHCCC028 | Prepare appetisers and salads | Core |
SITHCCC029 | Prepare 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 |
SITHCCC041 | Produce cakes, pastries and breads | Core |
SITHCCC042 | Prepare food to meet special dietary requirements | Core |
SITHCCC043 | Work effectively as a cook | Core |
SITHKOP010 | Plan and cost recipes | Core |
SITHKOP012 | Develop recipes for special dietary requirements | Core |
SITHKOP013 | Plan cooking operations | Core |
SITHKOP015 | Design and cost menus | Core |
SITHPAT016 | Produce desserts | Core |
SITXCOM010 | Manage conflict | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXFSA005 | Use hygienic practices for food safety | Core |
SITXFSA006 | Participate in safe food handling practices | Core |
SITXFSA008 | Develop and implement a food safety program | Core |
SITXHRM008 | Roster staff | Core |
SITXHRM009 | Lead and manage people | Core |
SITXINV006 | Receive, store and maintain stock | Core |
SITXMGT004 | Monitor work operations | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Core |
SITHCCC039 | – Produce pates and terrines | Elective |
SITHCCC044 | Prepare specialised food items | Elective |
BSBSUS211 | Participate in sustainable work practices | Elective |
SITHKOP014 | Plan catering for events or functions | Elective |
SITXCOM007 | Show social and cultural sensitivity | Elective |
SITXCCS015 | Enhance customer service experiences | Elective |
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.