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Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code: 109524M

Course Duration

International students enrolled in this qualification will study over 78 weeks’ duration including the term and holiday breaks. The breakdown will be as follows:

 

  • Total Course Duration: 78 weeks
  • Face to Face Tuition: 60 weeks
  • Holiday Breaks in Total: 18 weeks
  • Individual Study, Research, Learning and Assessment Activity Hours: 900 hours

The course duration above incorporates the estimated volume of learning for Certificate IV level as indicated by AQF 2nd edition January 2013 and under the new Standards for RTOs 2015.

Delivery Location

Delivery Location
Sydney (Located 10 minutes from Central Station by public transport)
Level 4, 14 Railway Parade, Burwood NSW 2134.

Practical Location
Sydney (Walkable distance from Central Station)
Shop C10/372-428 Wattle Street, Ultimo NSW 2007

Course Description

“The information provided below is for International Students that will or currently hold the Student Visa with the Department of Home Affairs”

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

Career Opportunities

  • Chef
  • Chef de partie.

Entry Requirements

Course Credits

Please refer to our Course Credit POLICIES AND PROCEDURES click here.

Study Pathway

Students may further continue their study in SIT50416 Diploma of Hospitality Management click here.

Award

  • Student are required to seek their own work component for the SIT40516 Certificate IV in Commercial Cookery in order to satisfy the completion requirement.
  • Successful completion of all the thirty-three (33) unit of competencies required to be awarded with an AQF certification.
  • Partial completions will be awarded with a Statement of Attainment.

Intake Dates

Month 2022 2023 2024 2025 2026
January 10-01-2022 09-01-2023 08-01-2024 06-01-2025 05-01-2026
February
March 07-03-2022
April 11-04-2022 10-04-2023 08-04-2024 07-04-2025 06-04-2026
May
June
July 11-07-2022 10-07-2023 08-07-2024 07-07-2025 06-07-2026
August
September
October 10-10-2022 09-10-2023 07-10-2024 06-10-2025 05-10-2026
November
December

 

SIT40521 Certificate IV in Kitchen Management

The qualification requires the completion of 33 units of competency which includes 27 core and 6 electives:
1 SITHCCC023 Use food preparation equipment
2 SITHCCC027 Prepare dishes using basic methods of cookery
3 SITHCCC028 Prepare appetisers and salads
4 SITHCCC029 Prepare stocks, sauces and soups
5 SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
6 SITHCCC031 Prepare vegetarian and vegan dishes
7 SITHCCC035 Prepare poultry dishes
8 SITHCCC036 Prepare meat dishes
9 SITHCCC037 Prepare seafood dishes
10 SITHCCC041 Produce cakes, pastries and breads
11 SITHCCC042 Prepare food to meet special dietary requirements
12 SITHCCC043 Work effectively as a cook
13 SITHKOP010 Plan and cost recipes
14 SITHKOP012 Develop recipes for special dietary requirements
15 SITHKOP013 Plan cooking operations
16 SITHKOP015 Design and cost menus
17 SITHPAT016 Produce desserts
18  SITXCOM010 Manage conflict
19 SITXFIN009 Manage finances within a budget
20 SITXFSA005 Use hygienic practices for food safety
21 SITXFSA006 Participate in safe food handling practices
22 SITXFSA008 Develop and implement a food safety program
23 SITXHRM008 Roster staff
24 SITXHRM009 Lead and manage people
25 SITXINV006 Receive, store and maintain stock
26 SITXMGT004 Monitor work operations
27 SITXWHS007 Implement and monitor work health and safety practices
28 SITHCCC038 Produce and serve food for Buffets
29 SITHCCC039 Produce pates and terrines
30 SITHKOP011 Plan and implement service for Buffets
31 BSBCMM411 Make presentations
32 BSBTWK501 Lead diversity and inclusion
33   BSBOPS504 Manage business risk
LEARNING & ASSESSMENT MATRIX Learning Assessment Methods
Code Unit Title Face to Face Classroom delivery Knowledge
Questions		 Observations Projects
SITXWHS002 Identify hazards, assess and control safety risks        
SITXWHS003 Implement and monitor work health and safety practices        
BSBSUS401 Implement and monitor environmentally sustainable work practices        
SITHIND002 Source and use information on the hospitality industry        
SITXFSA001 Use hygienic practices for food safety        
SITXFSA002 Participate in safe food handling practices        
SITXCCS007 Enhance the customer service experiences        
BSBDIV501 Manage diversity in the workplace        
SITHKOP004 Develop menus for special dietary requirements        
SITXFIN003 Manage finances within a budget        
SITHKOP002 Plan and cost basic menus        
SITXINV001 Receive and store stock        
SITXINV003 Purchase goods        
SITXINV004 Control stock        
SITHCCC001 Use food preparation equipment        
SITHCCC005 Prepare dishes using basic methods of cookery        
SITHCCC006 Prepare appetisers and salads        
SITHCCC007 Prepare stocks, sauces and soups        
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes        
SITHCCC012 Prepare poultry dishes        
SITHCCC013 Prepare seafood dishes        
SITHCCC014 Prepare meat dishes        
SITHCCC018 Prepare food to meet special dietary requirements        
SITHCCC019 Produce cakes, pastries and breads        
SITHPAT006 Produce desserts        
SITXINV002 Maintain the quality of perishable items        
SITHKOP005 Coordinate cooking operations        
SITXMGT001 Monitor work operations        
SITHCCC020 Work effectively as a cook        
SITXHRM002 Roster staff        
SITXHRM001 Coach others in job skills        
SITXHRM003 Lead and manage people        
SITXCOM005 Manage conflict