SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 109695C
What is the Qualification About?
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Qualification Entry Requirements
There are no entry requirements for this qualification.
New England College Entry Requirements
- 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 12 or equivalent; or non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies.
- Commitment to completing the required 48 shifts (minimum) of practical placement
If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
- Student’s must have English proficiency as guided by New England College English Proficiency Policy and Procedure.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
- Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.
NOTE: All applicants from AL3 countries must sit an IELTS test.
Course Duration
The duration of the course is 73 Weeks, comprising of:
- 66 Weeks of Classroom/Kitchen based training
- 22 Weeks (360 hours) Vocational Placement alongside the course training*
- 12 Weeks of academic re-view/break**
*Academic break times are indicative and are subject to change.
Delivery And Assessment
- 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.
Career Outcomes
This qualification provides a pathway to work in the hospitality industry. Possible job titles include:
- Chef
- Chef de Partie
Pathways
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
Certificate Issuance
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.
Qualification Rules & Units of Competency
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.
| Units Code | Units Name |
|---|---|
| *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 |
Fees & Charges
Contact the relevant campus for further information.
Upcoming Intakes
| Name | |
| SIT40521 – Group A – Extension |