SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code: 109597E

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Course Details

Location

L10 601 Bourke Street Melbourne VIC 3000

47-51 Boundary Rd, North Melbourn VIC 3051

212A Liverpool Street, Hobart TAS 7000
101 Wilmot Road Huonville TAS 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)

Fees and Payment

Intake Dates

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Course Overview

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 and why?

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.

Resource requirements

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.

What can I expect?

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

Unit code	Unit title
Core
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
Elective
SITHCCC040	Prepare and serve cheese*
SITHCCC044	Prepare specialised food items*
SITXFSA007	Transport and store food*
HLTAID011	Provide first aid
BSBTWK501	Lead diversity and inclusion
SITXCCS015	Enhance customer services experiences

What are the entry requirements?

Australian Sovereign College has the following entry requirements:

You must:

be at least 18 years of age and have completed the equivalent of Year 12.
participate in a course entry interview to determine suitability for the course and student needs. This will also include an LLN assessment and you must achieve ACSF 3 for reading, writing, numeracy and oral communication to enter the course.
have an IELTS* score of 5.5 (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 5.5.

Training and assessment information

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.

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.