Certificate IV in Kitchen Management –
SIT40521
Duration
SIT40521 – Certificate IV in Kitchen Management is scheduled to be delivered in 78 weeks of full time study consisting of 40 weeks of scheduled class time, 20 weeks of work placement, plus 18 weeks of breaks. Timetables may vary slightly to take account of public holiday periods, e.g. Christmas, Easter and other Government published national/NSW state holidays. The course is divided into 6 terms. On holiday periods: Holiday breaks’ between terms is normally two (2) weeks. However, holiday breaks that coincide with the College’s Christmas shutdown period are six (6) week in duration.
Fee’s
International Students $18,000
Material Fee’s $1,000
Accreditation
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Academic Pathway
Upon successful completion of this qualification; candidate may undertake SIT50422 Diploma of Hospitality Management, subject to its perquisites; as well as eligible to undertake accredited relevant courses at the level of Diploma.
Employment Pathway
This qualification makes the graduate eligible to undertake job roles in the hospitality industry and other industries requiring knowledge of cooking and hospitality services.
UNITS in SIT40521 Certificate IV in Kitchen Management
This qualification has total 33 Units of Competency
27 Core Units
6 Elective Units
CORE UNITS
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 bread
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 UNITS
SITHCCC038 Produce and serve food for buffets
SITHKOP011 Plan and implement service of buffets
SITHKOP014 Plan catering for events or functions
BSBTWK501 Lead diversity and inclusion
SITXWHS006 Identify hazards, assess and control safety risks
SITXFIN010 Prepare and monitor budgets
Location and Study Mode
Delivery at all locations is subject to sufficient demand and resources.
Locations: Kogarah Campus and City
Study Mode: On campus
Entry Requirements
Domestic Students
- All students must be of the age of 18 years or over at the time of applying for admission at the College,
- Entry into this course requires successful completion of an Australian Year 10 qualification or equivalent.
- Relevant work experience, work samples and other documentation such as Language. Literacy and Numeracy levels submitted will also be considered
International Students
- All students must be of the age of 18 years at the time of applying for admission.
- Students must have good communication skills. Applicants identified in the pre-enrolment process who have indicated on their enrolment forms that English is not their first language may be required to prove their English language skills, which is equivalent to IELTS 5.5 or upper intermediate level.
- Equivalent ACSF levels indicated in the table below.
Activity Level indicator
Learning 3
Numeracy 3
Reading 3
Writing 3
Oral communication 3