SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 109597E
Be at least 18 years of age and have completed the equivalent of Year 12.
Melbourne Campus: L10 601 Bourke Street Melbourne VIC 3000
Hobart Campus: 212A Liverpool Street, Hobart TAS 7000
Abbotsford Campus: 395-397 Victoria St, Abbotsford, Victoria 3067
Broadmeadows Campus: 61 Riggall St, Broadmeadows, Victoria 3047
Huonville Campus: 101 Wilmot Road, HUONVILLE, Tasmania 7109
Various workplaces for work placement
Delivery Mode:This program is delivered in the classroom and through structured self-study. Practical face to face training is provided in a commercial kitchen. A work placement is also required.
Duration:
52 weeks, including 49 study weeks and 3 weeks of holidays.
See details regarding duration under course credit if you have already completed SIT30821 with us.
Study Load:
20 hours a week in the classroom and 4 hours of structured self-study
Completion of 60 service periods (4 hours per service period = 240 hours)
About us
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.
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 latest release of the qualification and packaging rules can be found at the following link: Details
Who should apply for this course?
This course is targeted at international students who are:
- Seeking to pursue a career in commercial cookery
- Seeking to enter a new industry sector
- Seeking a pathway to higher-level qualifications
Completing this course may provide you with employment or learning opportunities. Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie. Further education pathways may include the SIT50422 Diploma of Hospitality Management.
Course Map
The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.
UNITS
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC027 | Prepare dishes using basic methods of cookery* |
| SITXFSA006 | Participate in safe food handling practices |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC042 | Prepare food to meet special dietary requirements** |
| BSBTWK501 | Lead diversity and inclusion |
| HLTAID011 | Provide First Aid |
| SITXFSA008 | Develop and implement a food safety program*+ |
| SITHCCC023 | Use food preparation equipment |
| SITXHRM009 | Lead and manage people |
| SITXINV006 | Receive, store and maintain stock* |
| SITHKOP012 | Develop recipes for special dietary requirements**** |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXCOM010 | Manage Conflict |
| SITXFSA007 | Transport and store food*+ |
| SITHKOP015 | Design and cost menus* |
| SITHCCC040 | Prepare and serve cheese* |
| SITHCCC028 | Prepare appetisers and salads* |
| SITXCCS015 | Enhance Customer services experiences |
| SITHCCC029 | Prepare stocks, sauces and soups* |
| SITHKOP013 | Plan cooking operations* |
| SITXMGT004 | Monitor work operations* |
| SITHCCC041 | Produce cakes, pastries and breads* |
| SITHCCC044 | Prepare specialised food items** |
| SITHPAT016 | Produce desserts* |
| SITXHRM008 | Roaster Staff |
| SITXFIN009 | Manage finances within a budget |
| SITHCCC037 | Prepare seafood dishes** |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes** |
| SITHCCC031 | Prepare vegetarian and vegan dishes** |
| SITHCCC035 | Prepare poultry dishes** |
| SITHCCC036 | Prepare meat dishes** |
| SITHCCC043 | Work effectively as a cook** |
This course is delivered face-to-face in a classroom-based setting, as well as structured- self-study and through workplace based training.
The timetable for this course will be provided to you on orientation, this is subject to change.
Class sessions include a mix of theory and practical activities with a focus on creating a real life workplace. Kitchen sessions focus on practical training and assessment.
For the self-study, you will be provided with a self-study guide which includes activities which you must complete and hand into your trainer and assessor each week.
In addition to classroom based training and assessment and training and assessment in the kitchen and structured self-study, you will also need to complete approximately 5 hours of additional, unsupervised study per week including general reading and research for assessments.
As part of this course you will also need to complete 60 service periods. Twelve of these service periods will be completed in the training kitchen. The other 48 service periods are to be completed as part of a work placement. The work placement will be completed in a commercial cookery setting (e.g. restaurant, café, function centre, etc). We may assist you to find a work placement or you can find your own. Your work placement will be discussed in detail with you once you start your course.
You will also need to complete assessments for this course which may include:
- Written questions
- Projects
- Presentations
- Reports
- Role plays/observations
- Portfolios/journal
- Workplace hours log
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
Your classes will be conducted in modern classrooms and the training kitchen and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study.
You will be provided with a Student Guide relevant to each unit in your course. Textbooks are also available onsite for you to use and borrow if you wish.
How can I apply?
Have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
- Successful completion of an English Placement Test.
Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 6.0.
Hurry! Limited Scholarships Available
Course Credit
You can apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.ausc.edu.au
If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit. You will also be issued with a new Confirmation of Enrolment.
For any questions about course credit, contact us at info@ausc.edu.au
Please note that if you have completed the SIT30821 Certificate III in Commercial Cookery with us, you will only need to complete a further twelve units. This will be completed over 26 weeks. Including timetable, full details will be provided to you as you progress from one course to the next.