SIT40521 Certificate IV in Kitchen Management
Cookery and Hospitality Course
CRICOS Course Code
110636D
CRICOS Provider No.
03854G
RTO Code
45616
Study Mode
Face To Face
Course Overview
This qualification reflects the role of commercial 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.
Course Details
SIT40521 – Certificate IV in Kitchen Management (Release 1)
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SIT40521 Certificate IV in Kitchen Management requires the successful completion of Twenty-Seven (27) core units and Six (6) elective units.
Electives for this qualification have been chosen by Australian Federation College to ensure that students achieve a broad range of skills and knowledge in Kitchen Management industry.
The latest release of the qualification and packaging rules can be found at the following link:
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- Seeking to pursue a career as a Chef, Chef de Partie
- Seeking to enter a new industry sector.
- Seeking a pathway to higher-level qualifications.
- Training Kitchen Facility, Deloraine, TAS 7304.
- Training Kitchen Facility, Richmond, VIC 3121.
Launceston Campus: Level 1, 126 Charles St, Launceston, Tasmania 7250, Australia.
Melbourne Campus: Level 5, 250 Collins St, Melbourne, Victoria 3000, Australia.
This course is delivered over 78 weeks comprising of:
– Six (6) terms of 10 weeks each (60 weeks of training).
-Holiday breaks amounting to 18 weeks.
This course is offered on the following days and times subject to enrolment of students:
Shift 1:
Monday and Tuesday: 8:15 am – 5:00 pm
Friday: 8:15 am – 12.30 pm
Shift 2:
Wednesday and Thursday: 8:15 am – 5.00 pm
Friday: 12:45 pm – 05:00 pm
Shift 3:
Monday – Friday: 5.30 pm – 9.45 pm
Students will be advised of the timing prior commencement of their term.
- Enrolment Fee: AUD 250 (non-refundable)
- Material fee: AUD 1,750
- Tuition Fees: AUD 21,000
- Be at least 18 years of age at commencement of course;
- Have completed Australian year 12 or equivalent or successfully completed AQF Certificate III qualification or above;
- Participate in a course entry interview to determine suitability for the course and student needs;
- Meet Australian student visa subclass 500 requirements; and
- Have an IELTS* score of 6 (test results must be no more than 2 years old).
- Educated for at least 5 years in an English-speaking country where the medium of instructions were in English; or
- Completed at least a Certificate IV level course in an Australian RTO.
- Chef
- Chef de Partie
After achieving this qualification, students may progress to higher level qualifications within and/or across the SIT sector including SIT50422 Diploma of Hospitality Management or a range of other vocational and/or higher qualifications.
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.afcollege.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.
There are no exit points from the course that provide vocational or educational outcomes or a full qualification. Students have the opportunity to exit the program prior to completion at any stage.
Students will be issued with a Statement of Attainment upon withdrawal for all units of competency successfully completed in partial completion of the course. International students who exit course without completion may be reported to Department of Home Affairs, which may affect their visa.
All students, including those with disabilities, are treated equally, with dignity and can enjoy the benefits of the educational experience in the same way.
If there are students with special needs, the trainer/assessor considers the students’ needs and makes appropriate adjustments to the training environment, wherever feasible and practicable and in consultation with the College management.
An Intervention Strategy is a plan of action that anticipates barriers and resources in relation to achieving a specific objective.
Australian Federation College endeavours to anticipate students’ needs and implement a range of intervention strategies. Resources and facilities provide students with options to complete each unit of competency.
International students’ Course Progress Monitoring and Attendance Monitoring Policy and Procedures will be adhered to.
| CODE | TITLE |
|---|---|
| CORE | |
| 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 | |
| SITHKOP014 | Plan catering for events or functions |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC040 | Prepare and serve cheese |
| BSBTWK501 | Lead diversity and inclusion |
| BSBHRM415 | Coordinate Recruitment and onboarding |
| SITHIND006 | Source and use information on the hospitality industry |
Assessment Overview
Assessment will occur through a variety of methods, including projects incorporating role-plays, presentations, report, portfolios, case studies and short answer questions.
Assessment conditions will ensure a simulated workplace environment.
Assessment tasks:
• Reflect real life work tasks.
• Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
• Are assessed using assessment criteria that relate to the quality of work expected by the industry.
• Are performed to industry safety requirements as relevant.
• Utilise authentic workplace documentation.
• Require students to work with others as part of a team.
• Require students to plan and prioritise competing work tasks.
• Involve the use of standard, workplace equipment such as computers and software.
• Ensure that students are required to consider workplace constraints such as time and budgets.
- Student Assessment Tasks:There is one for each unit of competency that includes instructions to students about each of their assessments. It also includes an assessment plan where students can record the due dates of each task and an Assessment Task Cover Sheet that must be completed for each Assessment submission.
- Other documents specific to the workplace simulation task requirements are also included with the assessment tasks. These include document templates and simulated workplace policies and procedures and are described in the student and assessor instructions as relevant.
The student can have a total of 3 attempts to complete each task and achieve a ‘Satisfactory’ outcome (noting that the third attempt is chargeable as per the fees and refunds policy). If, after the third attempt, the student is still assessed as Not Satisfactory for a task, they will need to re-enrol in the unit.
Students can make an appeal against any assessment decision by following the Complaints and Appeals Policy outlined in the Student Handbook.
Appeals will be dealt with following the Complaints and Appeals Procedure.
Related Courses
SIT50422 Diploma of Hospitality Management
This qualification reflects the role of commercial 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.