SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 111014D
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.
Licensing/Regulatory Information
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Course duration
Students can apply for recognition of prior learning or credit transfer if they have previously undertaken related studies. The course duration may vary for students who have been granted credits or RPL towards this course.
Direct Entry students: This course is delivered full-time (20 contact hours per week) across 78 weeks consisting of 54 study weeks (six terms of nine weeks each) and scheduled holiday breaks.
Pathway Students: Students who completed the SIT30821 Certificate III in Commercial Cookery qualification will be given credits towards this course which will reduce the course duration to 26 weeks consisting of 18 study weeks (two terms of nine weeks each).
Course cost
Direct Entry Students: The total cost of this course for direct entry students is $21,000 payable in six instalments of $3,500 each. The due date of each instalment will appear in your Letter of Offer.
Pathway Students: The total cost of this course for SIT30821 Certificate III in Commercial Cookery pathway students is $7,000 payable in two instalments of $3,500 each. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $500 enrolment fee payable at the time of enrolment, and a $1,000 equipment fee (applicable only for direct entry students) and $1800 materials fee ($600 only for Certificate III pathway students) payable for this course (refundable if you decide to cancel your course prior to commencement).
Other Details
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Students who successfully complete this course will be issued with a SIT40521 Certificate IV in Kitchen Management.
A Statement of Attainment will be issued to students who partially complete this course.
All certification documentation will be issued by The Ballarat Academy Pty Ltd trading as CAPSTONE Institute of Australia.
This course is delivered full-time (20 contact hours each study week) with a blended delivery mode (face-to-face, distance and work placement). Students must complete additional self-directed study at home to achieve the course outcomes. The purpose of the weekly self-directed study is to allow students to review and strengthen their knowledge and complete assessments that don’t require interaction with their assessor.
This course also includes mandatory 900 hours (45 weeks x 20 hours per week) of work placement in an industry workplace.
This course will be delivered and assessed exclusively in English.
The following entry requirements apply to this course:
Age requirement: All students must be over 18 years of age.
English language proficiency requirement: Overseas students must demonstrate at least an Advanced (IELTS 6.0 or equivalent) level of English prior to commencement.
Academic requirement: All students must have completed Australian Year 12 or higher or its overseas equivalent prior to commencing this course.
Upon successful completion of SIT40521 Certificate IV in Kitchen Management course, students may elect to undertake further studies in SIT50422 Diploma of Hospitality Management or seek an employment outcome.
Employment outcomes from this qualification may include: Chef or Chef de Partie.
To be awarded the SIT40521 Certificate IV in Kitchen Management, students will need to complete all 33 of the units set out below:
- 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
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC041 Produce cakes, pastries and breads
- 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
- SITHCCC040 Prepare and serve cheese
- SITHCCC038 Produce and serve food for buffets
- SITHKOP009 Clean kitchen premises and equipment
- SITXHRM007 Coach others in job skills
- SITXWHS005 Participate in safe work practices
Students are provided with an assessment manual at the commencement of each unit of competency, along with standard learner materials.
The assessment manual sets out the range and types of assessment tasks that will be used for the unit.
Each unit will comprise of number of assessment tasks which may include knowledge assessment, project assessment and/or demonstration assessment.
