SIT40521 Certificate IV in Kitchen Management
July 27, 2022 2024-08-28 7:30SIT40521 Certificate IV in Kitchen Management
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
Course Delivery and Assessment
Students attend face to face classes for a minimum of 20 scheduled course contact hours per week. Students complete learning activities in class to prepare them for the summative assessments that follow at prescribed intervals.
Assessment methods include written questions, demonstration of skills, research, projects, and work placement.
Entry Requirement – Whilst there are no entry requirements stipulated in the training package, Hopkins International College requires its participants to meet the following criteria:
Minimum Age Requirement:
18 years or older at commencement of course.
Minimum English Language Requirement:
An English Language proficiency level of one of the following:
- Cert III in EAL or Academic IELTS band score of 6 or equivalent
- Satisfactorily completed ELICOS at to at least Upper Intermediate level
- Evidence as prescribed by the Department of Education, Skills and Employment
- Completed within the past 2 years in Australia: Requirements for senior secondary certificate of education
- Completed within the past 2 years in Australia: Substantial component of AQF level 4 or higher on a student visa
Minimum Academic Requirement:
Completion of senior high school to the Australian Year 11 or equivalent
Work placement Requirements:
SITHCCC043 – Work effectively as a cook – Students are required to complete a minimum of 48 complete service periods in a commercial kitchen within the course duration.
This unit requires demonstration of safely and hygienically preparing, cooking and serving menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
- Breakfast
- Lunch
- Dinner
During the above service periods, prepare, cook and present items for at least two of the following different menu styles:
-
à la carte
- Buffet
- Set Menu
- Cyclical
SITHKOP013 – Coordinate cooking operations – This unit requires students to spend approximately 60 hours placement in a commercial kitchen.
Further study pathways
Students completing SIT40521 – Certificate IV in Kitchen Management can continue studying SIT50422 Diploma of Hospitality Management.
Career Pathways
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
Units of Competency
Consistent with the qualification packaging rules, there are 27 core units and 6 elective unit, a total of 33 units
| Code | Title | Unit Type | |
| 1 | SITHCCC023* | Use food preparation equipment | Core |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| 3 | SITHCCC028* | Prepare appetisers and salads | Core |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups | Core |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| 7 | SITHCCC035* | Prepare poultry dishes | Core |
| 8 | SITHCCC036* | Prepare meat dishes | Core |
| 9 | SITHCCC037* | Prepare seafood dishes | Core |
| 10 | SITHCCC041* | Produce cakes, pastries and breads | Core |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| 12 | SITHCCC043* | Work effectively as a cook | Core |
| 13 | SITHKOP010 | Plan and cost recipes | Core |
| 14 | SITHKOP012* | Develop recipes for special dietary requirements | Core |
| 15 | SITHKOP013* | Plan cooking operations | Core |
| 16 | SITHKOP015* | Design and cost menus | Core |
| 17 | SITHPAT016* | Produce desserts | Core |
| 18 | SITXCOM010 | Manage conflict | Core |
| 19 | SITXFIN009 | Manage finances within a budget | Core |
| 20 | SITXFSA005 | Use hygienic practices for food safety | Core |
| 21 | SITXFSA006 | Participate in safe food handling practices | Core |
| 22 | SITXFSA008* | Develop and implement a food safety program | Core |
| 23 | SITXHRM008 | Roster staff | Core |
| 24 | SITXHRM009 | Lead and manage people | Core |
| 25 | SITXINV006* | Receive, store and maintain stock | Core |
| 26 | SITXMGT004 | Monitor work operations | Core |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices | Core |
| 28 | SITHCCC026 | Package prepared foodstuffs | Elective |
| 29 | SITHCCC038 | Produce and serve food for buffets | Elective |
| 30 | SITHCCC040 | Prepare and serve cheese | Elective |
| 32 | SITXCCS014 | Provide service to customers | Elective |
| 32 | SITHCCC025 | Prepare and present sandwiches | Elective |
| 33 | SITXHRM007 | Coach others in job skills | Elective |
* Units marked with an *asterisk have one or more prerequisites. Refer to the table next page for details.
| Title | Units | SITXFSA005 Use hygienic practices for food safety must be successfully completed | SITHCCC023 Use food preparation equipment SITHCCC025 Prepare and present sandwiches SITHCCC026 Package prepared foodstuffs SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks, sauces and soups SITHCCC041 Produce cakes, pastries and breads SITXINV006 Receive, store and maintain stock SITHPAT016 Produce desserts SITHKOP013 Plan cooking operations |
|---|---|
| SITXFSA005 Use hygienic practices for food safety and SITHCCC027* Prepare dishes using basic methods of cookery must be successfully completed prior to commencing: | SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC031Prepare vegetarian and vegan dishes SITHCCC035 Prepare poultry dishes SITHCCC036 Prepare meat dishes SITHCCC037 Prepare seafood dishes SITHCCC038 Produce and serve food for buffets SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHCCC040 Prepare and serve cheese |
| SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC042 Prepare food to meet special dietary requirements SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety cookery must be successfully completed prior to commencing: | SITHKOP012 - Develop recipes for special dietary requirements |
| SITHKOP010 Plan and cost recipes must be successfully completed prior to commencing | SITHKOP015 - Design and cost menus |
| SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices must be successfully completed prior to commencing | SITXFSA008 - Develop and implement a food safety program |
Course Fee Breakdown
| Tuition Fee | $18,000 AUD |
| Application Fee | $250 AUD |
| Material Fee | $1,500 AUD |
| Total Course Fee | $19,750 AUD |
Credit Transfer and Recognition of Prior Learning
All applicants can apply for credit transfer of units that they have already been issued with from another RTO. Additionally, they may wish to apply for recognition of prior learning gained form their past formal and informal learning pathway from other training, work or life experience.
