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
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.
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.
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
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 methods are flexible, valid, reliable and fair.
Assessment strategies include:
• Written/Oral questions
• Practical Demonstration/Observation/Role Play
• Third Party Report
• Workplace Documentation/Portfolio
Further training pathways from this qualification may include:
- SIT50422 Diploma of Hospitality and Management
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.
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.
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.