SIT40521 Cert IV in Kitchen Management

The SIT40521  Cert IV in Kitchen Management (CRICOS Course Code: 109566A)  is a nationally recognised qualification for those looking for the skills and expertise required for a successful and rewarding career working as a chef or cook.

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.

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.

Possible job titles include:

• Chef
• Cook

QUALIFICATION CONTENT

This qualification contains the following 27 core units of competency and 6 elective units of competency. All units must be successfully achieved to receive the qualification. 

• 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, egg and farinaceous dishes
• SITHCCC031 – Prepare vegetarian and vegan dishes
• SITHCCC035 – Prepare poultry dishes
• SITHCCC037 – Prepare seafood dishes
• SITHCCC036 – Prepare meat 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

•  

• Elective Units

•  SITHCCC038 – Produce and serve food for buffet
• SITHCCC039 – Produce pate and terrines
• SITHCCC044 – Prepare specialised food items
• SITHPAT014 – Produce yeast- based bakery products
• BSBTWK501 – Lead   diversity and inclusions
• HLTAID011 – Provide First Aid

The Course Facts

QUALIFICATION STRUCTURE AND DURATION:

Duration:

78 weeks (1,5 years) – 60 weeks of training and assessment spread over 6 terms of 10 weeks each (6 terms), plus one work placement block completed the term break and 18 weeks of holidays.

Sessions are trainer-led in-group sizes of up to 15 participants. The training program is undertaken using a planned schedule in accordance with national standards.

PRE-ENROLMENT INTERVIEW

A pre-enrolment interview will be conducted with the Director of Studies or their delegate, to assess your suitability and capacity to undertake the course.

DELIVERY MODE AND LOCATION

Students are required to attend 16 hours of classroom training and complete 4 hours of structured self-study per week during all terms except for Term 6 where the work placement is completed.

Sydney location: Suite 2.02, Level 2, 222 Pitt Street Sydney NSW 2000

Various workplaces for work placement (as required).

COURSE STRUCTURE

The course will be delivered in six terms over a one and a half year period.

COURSE TIMETABLE

The following identifies the units of competency to be delivered each term. This is a nationally recognised qualification and you are required to complete assessments for each unit of competency.

Following the completion of each topic and unit of competency you will have an additional assessment tasks due 2 weeks after the completion of each unit. Assessment due dates are given to students at the beginning of the course and each term.

The term break can also be used to provide additional learning support for any students at risk. Evidence collected will comply with the rules of evidence.

TUITION FEES

International student tuition fees: $16, 200

Domestic student tuition fees: $13,200