SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 109597E
CRICOS Course Code: 109597E
|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.
|78 weeks, including 61 study weeks and 17 weeks of holidays.
See details regarding duration under course credit if you have already completed SIT30821 with us.
|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)
|Fees and Payment
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:SIT40521
This course is targeted at international students who are:
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 SIT50416 Diploma of Hospitality Management.
You are required to bring your own laptop with Office 365 (or similar program) to all classes.
You are responsible for providing your own uniform, sturdy work shoes and a knife set. Details of suppliers will be provided to you at your orientation.
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.
Click here for Course Structure
|Use food preparation equipment*
|Prepare dishes using basic methods of cookery*
|Prepare appetisers and salads*
|Prepare stocks, sauces and soups*
|Prepare vegetable, fruit, eggs and farinaceous dishes*
|Prepare vegetarian and vegan dishes*
|Prepare poultry dishes*
|Prepare meat dishes
|Prepare seafood dishes*
|Produce cakes, pastries and breads*
|Prepare food to meet special dietary requirements*
|Work effectively as a cook*
|Plan and cost recipes
|Develop recipes for special dietary requirements*
|Plan cooking operations*
|Design and cost menus*
|Manage finances within a budget
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Develop and implement a food safety program*
|Lead and manage people
|Receive, store and maintain stock*
|Monitor work operations
|Implement and monitor work health and safety practices
|Enhance customer service experiences
|Lead diversity and inclusion
|Provide first aid
|Prepare and serve cheese*
|Prepare specialised food items**
|Transport and store food*
Australian Sovereign College has the following entry requirements:
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 5.5.
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:
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.
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 firstname.lastname@example.org
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.