Certificate IV in Kitchen Management

Course Code: SIT40521

Criscos Code: 110942E

Duration: 71 wks (including holidays)

Location: West Footscary, Melbourne CBD, Hobart CBD

Intake: Jan, April, July & Oct (* Monthly intake available for onshore students )

Tuition Fees: $20,000

Application Fee: $350

Description

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.

Entry Requirements

There are no entry requirements specified in the training package, however Central Australian College (CAC) recommends that students entering this qualification:

  • Must have completed Commercial Cookery Certificate III qualification, or be able to demonstrate equivalent competency.
  • Must have satisfactorily completed an equivalent of Australian year 12 or Certificate III or higher.
  • Must have IELTS score of 5.5 (or equivalent) or satisfactory completion of CAC entry test, or a completion of an ELICOS program.
  • All international students must be at least 18 years of age or above to study at Central Australian College.
  • Must participate in Pre-Training Assessment, prior to commencement of the course.

Job roles

This qualification reflects the role of individuals who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

  • Commercial Cook or Commis Chef
  • Chef de Partie
  • Sous Chef
  • Executive Chef

Course Delivery

Delivery is on campus. It includes face to face delivery in the classroom with tutorials, analysis of case studies, interactive learning including discussion on key points, presentation. Simulated workplace environment is created for practice, learners are expected to undertake 192 hours of work placement to achieve this qualification.

It includes a minimum of 20 hours per week (face-to-face class) and may include evening and weekend timetables. The breakdown of 20 hours is 16 hours (2 days per week) and 4 hours (1 day per week) is face to face.

Assessment Method

Assessment methods are flexible, valid, reliable and fair.

Assessment strategies include:
•Project/Case study
• Written/Oral questions
• Practical Demonstration/Observation/Role Play
• Third Party Report
• Presentation
• Workplace Documentation/Portfolio

Pathways Information

Further training pathways from this qualification may include:

  • SIT50422 Diploma of Hospitality and Management

Course Structure

Students will need to complete the following units of competency to attain the qualification.

Unit Code Unit Name Elective or Core
SITXFSA005 Use hygienic practices for food safety Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHKOP010 Plan and cost recipes Core
SITXFSA006 Participate in safe food handling practices Core
SITHCCC023* Use food preparation equipment Core
SITHCCC028* Prepare appetisers and salads Core
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHCCC043* Work effectively as a cook* Core
SITHPAT016* Produce desserts Core
SITXINV006* Receive, store and maintain stock Core
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC040* Handle and serve cheese Elective
SITXWHS007 Implement and monitor work health and safety practices Core
SITXHRM008 Roster staff Core
SITHKOP012* Develop recipes for special dietary requirements Core
SITHKOP013* Plan cooking operations Core
SITHKOP015* Design and cost menus Core
SITXFSA008* Develop and implement a food safety program Core
SITXFIN009 Manage finances within a budget Core
SITXHRM009 Lead and manage people Core
SITXCOM010 Manage conflict Core
SITXMGT004 Monitor work operations Core
SITXCCS015 Enhance customer service experiences Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective
SITHCCC033 Re-thermalise chilled and frozen foods Elective
SITHFAB023 Operate a bar Elective

Note: Units marked with * have one or more prerequisites.

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Central Australian College is responsible for the quality of the training and assessment in compliance with the Standards of Registered Training Organisations (SRTO), and for the issuance of the AQF (Australian Qualifications Framework) certification documentation.

*Conditions apply
Fees may change during your course of study. CAC reserves the right to discontinue or alter any course date, tuition or service fee, location, timetable or staffing without prior notice. This will constitute a provider default and all tuition fees will be handled in accordance with Central Australian College’s Refund Policy.  Interest will not be credited to Student Fees or disbursements and therefore no interest will be recovered by students in the event of cancellation. Students must maintain valid Overseas Student Health Care insurance throughout their enrollment.

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