SIT40521 – Certificate IV in Kitchen Management

There are no training package entry requirements for this qualification.

⇒ Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
⇒ Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
⇒ Student material fees include a chef’s uniform including hat and a tool kit.
⇒Commitment to completing the minimum 48 shifts of practical placement.

If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
⇒ Test of English as a Foreign Language (TOEFL) –internet based test, a minimum score of 46.
⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.

**Academic break times are indicative and are subject to change

⇒ Classroom / face to face
⇒ Kitchen Sessions
⇒ Class Simulations
⇒ Vocational / Work Placement

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.

This qualification provides a pathway to work in the hospitality industry. Possible job titles include:

⇒ Chef
⇒ Chef de partie

After completing this course, students may work in the industry or take further studies such as SIT50416 –Diploma of hospitality management.

For other relevant qualifications or explore further study options in the cookery sector please refer to www.training.gov.au

A certificate is issued where all 33 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full.

Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalized.

33 Units in Total
27 core unit + 6 elective units

The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes. Elective can be chosen according to the requirement of the student.

SITHCCC023 – Use food preparation equipment
SITHCCC027 – Prepare dishes using basic methods of cookery
SITHCCC028 – Prepare appetisers and salads
SITHCCC029 – Prepare stocks, sauces and soups
SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 – Prepare vegetarian and vegan dishes
SITHCCC035 – Prepare poultry dishes
SITHCCC036 – Prepare meat dishes
SITHCCC037 – Prepare seafood dishes
SITHCCC041 – Produce cakes, pastries and breads
SITHCCC042 – Prepare food to meet special dietary requirements
SITHCCC043 – Work effectively as a cook
SITHKOP010 – Plan and cost recipes
SITHKOP012 – Develop recipes for special dietary requirements
SITHKOP013 – Plan cooking operations
SITHKOP015 – Design and cost menus
SITHPAT016 – Produce desserts
SITXCOM010 – Manage conflict
SITXFIN009 – Manage finances within a budget
SITXFSA005 – Use hygienic practices for food safety
SITXFSA006 – Participate in safe food handling practices
SITXFSA008 – Develop and implement a food safety program
SITXHRM008 – Roster staff
SITXHRM009 – Lead and manage people
SITXINV006 – Receive, store and maintain stock
SITXMGT004 – Monitor work operations
SITXWHS007 – Implement and monitor work health and safety practices
SITHCCC026 – Package prepared foodstuffs
SITHCCC044 – Prepare specialised food items
SITHCCC040 – Prepare and serve cheese
SITXCCS014 – Provide service to customers
SITXHRM010 – Recruit, select and induct staff
BSBSUS211 – Participate in sustainable work practices