SIT40521 Certificate IV in Kitchen Management

Duration

The program is delivered over 80 weeks including scheduled holidays

Description

This qualification reflects the role of commercial 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

Pathways

Individuals may enter SIT40516 Certificate IV in Commercial Cookery after successful completion of SIT30816 Certificate III in Commercial Cookery or with limited or no vocational experience.
This qualification provides a pathway to work at a supervisory level (chef or chef de partie) in various establishments such as restaurants, hotels, clubs, educational institutions, health establishments, residential or event and function caterers.
After successful completion of this course, you could progress to SIT50416 Diploma of Hospitality Management.

Entry Requirements

  • Successful completion of Year 11 or the equivalent level of study.
  • Minimum English level of IELTS 5.5 or equivalent.
  • Applicant must be 18 years of age or above
  • Successful completion of Determining Suitability Assessment

Pre-requisites

A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.
SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:
  • SITHCCC001
Use food preparation equipment
  • SITHCCC005
Prepare dishes using basic methods of cookery
  • SITHCCC006
Prepare appetisers and salads
  • SITHCCC007
Prepare stocks, sauces and soups
  • SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012
Prepare poultry dishes
  • SITHCCC013
Prepare seafood dishes
  • SITHCCC014
Prepare meat dishes
  • SITHCCC018
Prepare food to meet special dietary requirements
  • SITHCCC019
Produce cakes, pastries and breads
  • SITHCCC020
Work effectively as a cook
  • SITHKOP001
Clean kitchen premises and equipment
  • SITHPAT006
Produce desserts
  • SITXINV002
Maintain the quality of perishable items
  • SITHASC002
Prepare Asian appetisers and snacks

Units

  • BSBDIV501
Manage diversity in the workplace
  • BSBSUS401
Implement and monitor environmentally sustainable work practices
  • SITHCCC001
Use food preparation equipment*
  • SITHCCC005
Prepare dishes using basic methods of cookery*
  • SITHCCC006
Prepare appetisers and salads*
  • SITHCCC007
Prepare stocks, sauces and soups*
  • SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes*
  • SITHCCC012
Prepare poultry dishes*
  • SITHCCC013
Prepare seafood dishes*
  • SITHCCC014
Prepare meat dishes*
  • SITHCCC018
Prepare food to meet special dietary requirements*
  • SITHCCC019
Produce cakes, pastries and breads*
  • SITHCCC020
Work effectively as a cook*
  • SITHKOP002
Plan and cost basic menus
  • SITHKOP004
Develop menus for special dietary requirements
  • SITHKOP005
Coordinate cooking operations*
  • SITHPAT006
Produce desserts*
  • SITXCOM005
Manage conflict
  • SITXFIN003
Manage finances within a budget
  • SITXFSA001
Use hygienic practices for food safety
  • SITXFSA002
Participate in safe food handling practices
  • SITXHRM001
Coach others in job skills
  • SITXHRM003
Lead and manage people
  • SITXINV002
Maintain the quality of perishable items
  • SITXMGT001
Monitor work operations
  • SITXWHS003
Implement and monitor work health and safety practices
  • SITHASC002
Prepare Asian appetisers and snacks*
  • SITXHRM002
Roster staff
  • SITXINV001
Receive and store stock
  • HLTAID003
Provide first aid
  • BSBITU306
Design and produce business documents
  • SITXCCS007
Enhance customer service experiences
  • SITXCOM001
Source and present information

Course Delivery, Assessment and Work placement

Classroom Based – course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, projects and role plays and work placement
Work Placement – placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”
Students are required to undertake 48 food service periods that cover breakfast, lunch, dinner and special functions in a commercial kitchen AND 12 food service periods focussing on the production of required food supplies, processes and monitoring the quality of kitchen outputs

RPL / Course Credit

Centurion College offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

Completion

At the successful completion of the course students will be awarded with the “Testamur” and a “Record of Results” which provides detailed Units of Competency completed in the course.
At the Partial Completion of the course students will be awarded with a “Statement of Attainment” which will detail only the Units of Competency that student has achieved competency from the course.

Fees

$18,000.00
Tuition Fees include Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable) Payment as per study periods* {$3350 x (5) + ($250 Application fee + $1000 Material fee)}

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