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SIT40521 Certificate IV in Kitchen Management

Overview

This qualification reflects the role of chefs and 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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Who can enrol?

The target group for the course SIT40521 Certificate IV in Kitchen Management will be international students who are:

  • Seeking to pursue or further a career in commercial cookery;
  • Seeking to enter a new industry sector;
  • Seeking a pathway to higher level qualifications.
Cohort characteristics for this training and assessment strategy:
  • International students who are onshore currently based in Australia or offshore students applying from overseas
  • General education level will be year 12 or equivalent (minimum)
  • Existing skills relating to the program would be low (have no previous qualification or experience in hospitality or commercial kitchen roles)
  • The typical age range would be young to matured: 18 and above age group
  • Most learners speak English as a second language and must satisfy English language proficiency requirement
  • Typical ACSF LLN level would be Level 3 – Level 4 of language, literacy and numeracy (LLN)
  • Learners must have basic computer skills and knowledge

Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.

Entry Requirements

There are no specific entry requirements as per the qualification details or training package. International students entering this course at SP International College must meet the following entry requirements:

Age requirements

Students must be a minimum age of 18 years or above at the time of course commencement.

Academic Requirements

Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications).

English Language Requirements

Minimum IELTS score of 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Student handbook

OR

A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia

Pre-training review

All international applicants will undertake a pre-training review to determine suitability for the course and student needs. The review aims to identify their training needs through questions on previous education or training, the relevance of the course to the applicant, and relevant experience. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities.

Language, Literacy and Numeracy (LLN) Assessment

All students will be required to complete an LLN assessment prior to the commencement of the course. Winslow College uses the LLN robot platform for the assessment.

All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.

Hardware/Software requirements

SP International College provides learners an Office 365 account (free of charge) with access to online Outlook, Word, PowerPoint, Excel, OneDrive etc to facilitate the training and communication.  SP International College will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.

Note: Some assessment tasks are completed using a computer and the internet, and the student needs to possess basic computer skills.

Kitchen toolkit

Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by SP International College.

Physical requirements

Applicants will need to be physically able to carry out the manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking various processed or raw meats, poultry, seafood, and dairy items and students must keep in mind of any religious or dietary barriers to handling such foods before enrolling in this course.

SP International College will identify any such barriers presented by applicants during pre-training review and provide the required support and reasonable adjustment where possible.

Pathways from the qualification

Students who complete this course may wish to continue their education in a range of diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.

Employment Outcomes

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 and chef de partie.

Qualification Duration

This qualification is expected to be completed in 78 weeks. This will include 61 weeks of face to face training, assessment and placement spread over 6 terms (10 weeks + 10 weeks + 10 weeks + 11 weeks + 10 weeks + 10 weeks) and 17 weeks (in total) of term breaks.

In term 4 & Term 6, students will need to complete work placement of 240 hours (in total) as part of their course.

Delivery mode – Face to face

Units of Competency

Thirty-three (33) units including twenty-seven (27) core units and six (6) elective units are required for the award of the SIT40521 Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

Core Units
Unit Code Unit Title Pre-requisite
SITHCCC023* Use food preparation equipment SITXFSA005
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005
SITHCCC028* Prepare appetisers and salads SITXFSA005
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005, SITHCCC027
SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005, SITHCCC027
SITHCCC035* Prepare poultry dishes SITXFSA005, SITHCCC027
SITHCCC036* Prepare meat dishes SITXFSA005, SITHCCC027
SITHCCC037* Prepare seafood dishes SITXFSA005, SITHCCC027
SITHCCC041* Produce cakes, pastries and breads SITXFSA005
SITHPAT016* Produce desserts SITXFSA005
SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005, SITHCCC027
SITHCCC043* Work effectively as a cook SITXFSA005, SITHCCC027
SITHKOP010 Plan and cost recipes NIL
SITXFSA005 Use hygienic practices for food safety NIL
SITXFSA006 Participate in safe food handling practices NIL
SITXINV006* Receive, store and maintain stock SITXFSA005
SITHKOP012* Develop recipes for special dietary requirements SITXFSA005, SITHCCC027, SITHCCC042, SITHKOP010
SITHKOP013* Plan cooking operations SITXFSA005
SITHKOP015* Design and cost menus SITHKOP010
SITXCOM010 Manage conflict NIL
SITXFIN009 Manage finances within a budget NIL
SITXFSA008* Develop and implement a food safety program SITXFSA005, SITXFSA006
SITXHRM008 Roster staff NIL
SITXHRM009 Lead and manage people NIL
SITXMGT004 Monitor work operations NIL
SITXWHS007 Implement and monitor work health and safety practices NIL
Elective Units
Unit Code Unit Title Pre-requisite
SITHCCC026* Package prepared foodstuffs SITXFSA005
SITHCCC038* Produce and serve food for buffets SITXFSA005, SITHCCC027
SITHCCC040* Prepare and serve cheese SITXFSA005
SITHKOP009* Clean kitchen premises and equipment NIL
SITXHRM007 Coach others in job skills NIL
SITXWHS005 Participate in safe work practices NIL
Assessments

Assessments will usually commence in the session following delivery. As this is a competency-based program, assessments continue throughout the program until the participant either achieves the competency or a further training need is identified and addressed. Students will be required to perform a range of assessment tasks.

Course Credit (CT/ RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications. The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained knowledge and skills from outside the formal education and training systems which includes work and life experience. Students may apply for RPL or credit transfers for any unit in which they can successfully demonstrate competency.

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NATIONAL ACCEREDIATION

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PRACTICAL TRAINING

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INDUSTRY TRENDS

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HOLISTIC SERVICES

International students studying at Decode will be supported by our partner organisations offering visa assistance, accommodation services and more.

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