SIT40521-Certificate IV in Kitchen Management ( CRICOS Course Code:114950F)
Course Code: 114950F
Overview
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 organizations 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.
No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.
The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT40521
Career Outcomes
- Chef
- Chef De Partie
- Sous Chef
- Head Chef
- Chef de cuisine
- Chef Executif
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Course at a Glance
Duration
104 week
Language
English
Assessments
Yes
Enrollment Fees
AUD $200 (non-RFD)
Course Fees
Total- AUD $16,000
Material Fees
AUD $2500
International students must:
- be at least 18 years of age and have completed Year 12 or equivalent
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 6.0.
This qualification will be delivered over 104 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus one work placement block completed during the term break and 18 weeks of holidays.
Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles. Additionally, workplace practices and environments are simulated and used to conduct skills-based assessments in accordance with unit requirements. The timing for this course will be advised in the Letter of Offer.
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 breads |
| 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
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC038* | Produce and serve food for buffets |
| SITXCCS014 | Provide service to customers |
| BSBTWK501 | Lead diversity and inclusion |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Projects
- Observations
- Portfolios
- Supervisor reports
- Presentations
- Report writing
- Questioning (oral or written)
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.gcm.edu.au
For international students, the granting of course credit may affect course fees as well as the duration of the course.
The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
For any questions about course credit, contact us at the details shown below.
Delivery Mode
- 20 hrs face to face classroom-based
- 192 Hours Workplacement in total ( 48 Service Periods)
Delivery Location
- Suite 6 Ground Floor, 55 Phillip Street, Parramatta, NSW 2150, Australia
Suite 6 Ground Floor, 55 Phillip Street, Parramatta, NSW 2150, Australia
Phone: 1300 060 599
Email: info@gcm.edu.au
Web: www.gcm.edu.au
Work Placement arrangements
The unit SITHCCC043* Work effectively as a cook requires that students complete 48 service periods. This amounts to 192 hours based on a four-hour service period.
Prior to commencing the work placement, we will ensure that the workplace has all the facilities and equipment needed and we will also talk to your work placement provider about activities that you will complete.
