SIT40521 Certificate IV in Kitchen Management

This qualification reflects the role of individuals who apply knowledge, practical skills and experience in leadership and management across a range of enterprise and industry contexts.

Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements.

They may plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.

Course Entry Requirements

•There is no pre-requisites or specificentry requirement for this qualification.This course is available to allinternational students and WorkforceEducation Institute requires thatstudents are able to provide evidencethat they:
•Have demonstrated an IELTS level atscore of least 5.5 or equivalent (testresults must be no more than 2 yearsold) or demonstration of successfulcompletion of at least General English atUpper Intermediate or English forAcademic Purposes Upper Intermediatelevel.
•Have a suitable level of language, literacyand numeracy to complete courserequirements with or without additionalsupport that Workforce EducationInstitute is able to provide.
•Have successfully completed Australianyear 12 or equivalent
•Are at least at age of 18 on the date ofcourse commencement
•Please Note: All the studentscommencing this course are required tocomplete LLN test on the orientation dayto assist Workforce Education Instituteto identify student’s needs for additionalsupport during their study withWorkforce Education Institute.

Fees

Course Code: SIT40521
Course Name: Certificate IV in Kitchen Management
Material Fee: 1500 including tool kits and uniforms
Tuition Fee: AUD 16000
Application Fee AUD 250
Total Course Fee: AUD 17750

Course Structure

A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all units in the qualification. Students completing all the required units of competency will attain full qualification.

Code	Title	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
SITXCCS015	Enhance customer service experiences	Elective
SITXWHS006	Identify hazards, assess and control safety risks	Elective
SITXCCS014	Provide service to customers	Elective
SITHCCC040	Prepare and serve cheese	Elective
SITHCCC038	Produce and serve food for buffets	Elective
SITHKOP011	Plan and implement service of buffets	Elective

Course Duration

The duration for this program is 78 weeks including:
6 study periods of 11 weeks each (66 study weeks in total)
Total of 240 hours of work placement comprising for SITXCCC043 Work effectively as a cook (30 service periods of 8 hours each or 60 service periods of 4 hours each, depending on the arrangements with the host employer).
12 weeks of holiday/Term Break time.

Assessment Methodology

Assessment methods used are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include: Written questions, Projects, Presentations, report writing and Role Play/ Observations

Pathway

Once students have successfully completed SIT40521 Certificate IV in Kitchen Management, they can apply for jobs within the hospitality industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops or can open their own small business within the sector.
The further study pathways available to students who undertake this qualification include:
• SIT50422 Diploma of Hospitality Management
• or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package.

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