SIT40521 Certificate IV in Kitchen Management
CRICOS CODE: 112664F
Enrolment Fee: $250 (non refundable)
Tuition Fee: refer to our latest Fee Schedule
93 weeks (inclusive of holidays)
Mode: Full-time face-to-face classroom mode
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
- Completion of this qualification contributes to recognition as a trade cook.
- This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
- 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.
States College Australia will use a range of assessment methods for this course to produce valid decisions and recognise that learners demonstrate competence in a variety of ways. Assessments for this course have been designed for classroom-based face‐to‐face delivery and assessment. Assessment methods include written tasks, practical tasks, projects, case studies, knowledge test, and observation supported by activities such as role plays, presentations, and group and individual work
- Completion of Year 12 or equivalent
- International: IELTS 6 with a minimum 5.5 in each band, or equivalent
- At least 18 years of age at the commencement of the course.
Other entry requirements apply.
States College Australia conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview may also be required. Information for student support, including LLND and learning support, can be found here.
This course requires work placement; i.e. some of the tasks and activities may need to be completed in an actual workplace. Where work placement applies, States College shall provide work placement to students for a one‐time student cost of $1,500 for the duration of the course. Students will also have an option to arrange their own placement, in which case, the placement fee will not be payable. The placement fee is not a pre‐paid fee and will only be charged once the student has provided a written request to States College Australia.
Students may choose between host organisations where more than one options are available. Students will further be informed during the orientation session. States College shall assist the students and provide all the required documents and support including referrals, induction, work placement contract, log book, workplace tasks, and information on how the assessments will be conducted.
International students: States College Australia offers various intakes throughout the year. International students can enter the course at any of these intakes, subject to meeting entry requirements.
The intakes are also published in States College’s Academic Calendar.
Program Structure
To attain Certificate IV in Kitchen Management, you will need to complete;
Total number of units = 33
- 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
- SITHCCC026 – Package prepared foodstuffs
- SITHCCC038 – Produce and serve food for buffets
- SITHCCC040 – Prepare and serve cheese
- SITHKOP009 – Clean kitchen premises and equipment
- SITXHRM007 – Coach others in job skills
- SITXWHS005 – Participate in safe work practices
Pathway
Pathways into this qualification
Candidates may enter the qualification through a number of entry points including:
- SIT30816 / SIT30821 Certificate III in Commercial Cookery
Pathways from this qualification
After achieving this qualification candidates may undertake:
- SIT50422 Diploma of Hospitality Management
Please Note: The pathways are not prerequisites; rather a reference point that can be utilised by States College when determining the suitability for enrolment with prospective learners. For additional details please refer Entry Requirements.
Accreditations
