Certificate IV in Kitchen Management – Melbourne Institute of Australia

Qualification Description

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.

Please refer the following link for the further information.

Education Pathways

Units of Competency

Total number of units: 33 units must be completed: 27 core units

6 elective units, consisting of:

- - 3 units from Group A below
  - o 3 units from the electives listed below or from any current endorsed Training Package or accredited course

NO	Unit Code	Unit Title	Core (C) Elective (E)
1	SITXFSA005	Use hygienic practices for food safety	C
2	SITXFSA006	Participate in safe food handling practices	C
3	SITHCCC027*	Prepare dishes using basic methods of cookery	C
4	SITHCCC023*	Use food preparation equipment	C
5	SITHCCC028*	Prepare appetisers and salads	C
6	SITHCCC029*	Prepare stocks, sauces and soups	C
7	SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	C
8	SITHCCC031*	Prepare vegetarian and vegan dishes	C
9	SITHCCC035*	Prepare poultry dishes	C
10	SITHCCC037*	Prepare seafood dishes	C
11	SITHCCC036*	Prepare meat dishes	C
12	SITHCCC042*	Prepare food to meet special dietary requirements	C
13	SITHCCC041*	Produce cakes, pastries and breads	C
14	SITHCCC043*	Work effectively as a cook	C
15	SITHKOP010*	Plan and cost recipes	C
16	SITHPAT016*	Produce desserts	C
17	SITXINV006	Receive, store and maintain stock	C
18	SITHCCC040*	PREPARE AND SERVE CHEESE	E
19	SITHCCC039*	Produce pates and terrines	E
20	BSBSUS211	PARTICIPATE IN SUSTAINABLE WORK PRACTICE	E
21	SITXINV007	PURCHASE GOODS	E
22	SITHCCC038*	Produce and serve food for buffets	E
23	SITHKOP012*	Develop recipes for special dietary requirements	C
24	SITHKOP013*	Plan cooking operations	C
25	SITHKOP015*	Design and cost menus	C
26	SITXCOM010	Manage conflict	C
27	SITXFIN009	Manage finances within a budget	C
28	SITXFSA008*	Develop and implement a food safety program	E
29	SITXHRM008	Roster staff	E
30	SITXHRM009	Lead and manage people	E
31	SITXMGT004	Monitor work operations	E
32	SITXWHS007	Implement and monitor work health and safety practice	E
33	BSBCMM411	Make presentations	E

Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Duration

Full time: over a period of 68 weeks
52 weeks study, 6 weeks holidays, 10 weeks Work Placement
Classroom sessions of 20 hours per week.

Mode of Delivery

Classroom Blended including classroom sessions, guided leaning and theory assessments at Home, Work placement and simulated workplace environment.

Fees

For fee details, please refer to this link
Or contact admissions@mia.edu.au

Campus Location

Melbourne, Victoria
Main Campus: Level 1, 1 Watton Street, Werribee, VIC, 3030
Training Kitchen: Shop 16-18, 47 Paisley Street, Footscray, VIC, 3011

Admission Requirements

The SIT40521 – Certificate IV in Kitchen Management allows direct entry into this qualification at the time of publication in training.gov.au. However, the RTO requires candidates to meet its admission requirements prior to enrolling into this qualification to ensure that they have the required skills and knowledge to successfully complete the qualification at this AQF level.

International Students

Academic Requirement

Satisfactory completion of the equivalent of Australian Year 11 or higher

English Requirement

IELTS (General or Academic) overall	PTE Academic	TOEFL PB	TOEFL IBT	CAE Scale	ELICOS (General English)
6	50-58	547-587	78-82	169-175	n/a
5.5	46	506	62	162	+ 15 weeks
5.0	38	478	51	154	+ 30 weeks
4.5	30	450	40	146	+ 45 weeks

Note: Results older than two years are not acceptable (for offshore applicants)

OR

2. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

OR

3. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) Certificate III or higher-level qualification, from the Australian Qualifications Framework on a student visa.

OR

4. Applicants originating from student visa assessment levels 1 and 2 countries without the required IELTS, or equivalent score must undertake the Language, Literacy and Numeracy (LLN) test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.

OR

5. Applicants must undertake English Placement Test on campus

Age Requirement

Minimum age of 18 years and above

Additionally, the learner is required to

Complete the Language, Literacy and Numeracy (LLN) test prior to the commencement of the course.

Onshore International Students

Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience.

Offshore International Students

Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. This will be conducted either via video call (e.g. Skype) or phone call to the prospective learner.

Employment Pathways

Graduates may find employment in Education and training Industry as a:

- - Chef de Partie,
  - Chef

*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification

SIT40521 Certificate IV in Kitchen Management