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SIT40521

Certificate IV in Kitchen
Management

CRICOS Code : 115090D

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

Learners who successfully complete this qualification may progress into further studies such as: SIT50422 Diploma of Hospitality Management

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

3 units from the electives listed below or from any current endorsed Training Package or accredited course.

NOUnit CodeUnit TitleCore (C) Elective (E)
1SITXFSA005Use hygienic practices for food safetyC
2SITXFSA006Participate in safe food handling practicesC
3SITHCCC027*Prepare dishes using basic methods of cookeryC
4SITHCCC023*Use food preparation equipmentC
5SITHCCC028*Prepare appetisers and saladsC
6SITHCCC029*Prepare stocks, sauces and soupsC
7SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesC
8SITHCCC031*Prepare vegetarian and vegan dishesC
9SITHCCC035*Prepare poultry dishesC
10SITHCCC037*Prepare seafood dishesC
11SITHCCC036*Prepare meat dishesC
12SITHCCC042*Prepare food to meet special dietary requirementsC
13SITHCCC041*Produce cakes, pastries and breadsC
14SITHCCC043*Work effectively as a cookC
15SITHKOP010*Plan and cost recipesC
16SITHPAT016*Produce dessertsC
17SITXINV006Receive, store and maintain stockC
18SITHCCC040*PREPARE AND SERVE CHEESEE
19SITHCCC039*Produce pates and terrinesE
20BSBSUS211PARTICIPATE IN SUSTAINABLE WORK PRACTICEE
21SITXINV007PURCHASE GOODS E
22SITHCCC038*Produce and serve food for buffetsE
23SITHKOP012*Develop recipes for special dietary requirementsC
24SITHKOP013*Plan cooking operationsC
25SITHKOP015*Design and cost menusC
26SITXCOM010Manage conflictC
27SITXFIN009Manage finances within a budgetC
28SITXFSA008*Develop and implement a food safety program

C

29SITXHRM008Roster staff

C

30SITXHRM009Lead and manage people

C

31SITXMGT004Monitor work operations

C

32SITXWHS007Implement and monitor work health and safety practice

C

33BSBCMM411Make presentationsE

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

- 68 weeks of delivery is inclusive of 6 weeks holiday breaks and 10 weeks of placement.
- Classroom sessions of 20 hours per week.

Work-Based Training (WBT)

To meet the qualification requirements for unit SITHCCC043 – Work Effectively as a Cook, students must complete a minimum of 48 food service periods of 4 hours each in a commercial kitchen i.e. 192 hours of work based training.

You are required to undertake 20 hours of study per week and participate in 20 hours of work placement per week until all required 192 hours are completed.

It is mandatory to complete your work placement hours at least one week prior to course completion.

Students can also complete their work placement during holiday weeks.

Mode of Delivery

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

Campus Location

Melbourne, Victoria
Main Campus: Unit 8, 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

1.

IELTS (General or Academic) overallPTE AcademicTOEFL PBTOEFL IBTCAE Scale ELICOS (General English)
650-58547-58778-82169-175n/a
5.54650662162+ 15 weeks
5.03847851154+ 30 weeks
4.53045040146+ 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

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

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Acknowledgement of Country line-img

We at Melbourne Institute of Australia recognises Aboriginal and Torres Strait Islander peoples as the first Peoples of Australia. We acknowledge the Bunurong and Wadawurrung Peoples as Traditional Owners of the lands on which we opreate. The Wadawurrung and Bunurong Peoples have and always will belong to the Werribee Yalook (river), creeks, stars, hills and red clay of this Country. We pay respect to their Ancestors and Elders who always have, and always will, care for the Country and community today and for future generations.