SIT40521 Certificate IV in Kitchen Management

Qualification

The course requires a student to complete 33 units to gain the nationally recognised;  SIT40521 Certificate IV in Kitchen Management

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 *
• - SITHCCC039 Produce pates and terrines **
• - SITHCCC040 Prepare and serve cheese *
• - SITXINV007 Purchase goods
• - SITXHRM007 Coach others in job skills
• - SITXWHS005 Participate in safe work practices

Prerequisite Units:

* SITXFSA005 Use hygienic practices for food safety

** SITHCCC027 Prepare dishes using basic methods of cookery
     SITXFSA005 Use hygienic practices for food safety

*** SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITXFSA005 Use hygienic practices for food safety

**** SITHKOP010 Plan and cost recipes

***** SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices

^ will also be assessed including during work placement

Course Duration, Delivery and Assessment

78 weeks - Full Time Study (20 hours per week) including holiday

26 weeks - Full Time Study (20 hours per week) including holiday for students who have SIT30821 Certificate III in Commercial Cookery from Windsor College Australia or equivalent

Training and assessment is conducted in the classroom, training kitchen as well as work placement. Assessment methods include written work, projects, logbook/ third party report and, observations. The college will organise 200 hours of compulsory work placement.

Delivery Locations

• - Level 2, 310 King Street, Melbourne Victoria 3000

• - Training Kitchen: 318 King Street, Melbourne VIC

Entry Requirements

• - Over 18 years of age at the commencement of the course. 
• - A minimum English language proficiency of IELTS 6.0 or equivalent
• - Must have successfully completed Year 12, or secondary studies in the applicant’s home country which are equivalent to an Australian Year 12 qualification 

Additional requirements for enrolment in 26 weeks course duration:

- SIT30821 Certificate Ill in Commercial Cookery from Windsor College Australia or equivalent

Pathways to the qualification

The preferred pathways for candidates considering this qualification include holding a SIT30821 Certificate III in Kitchen Management or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification. 

Pathways from the qualification

After achieving SIT40521 Certificate IV in Commercial Cookery, individuals could progress to undertake studies in SIT50422 Diploma of Hospitality Management