Certificate IV in Kitchen Management

Course Description

SIT40521 Certificate IV in Kitchen Management

This qualification reflects the role of chefs and cooks who hold a supervisory or team-leading position in the kitchen. They operate independently or with limited guidance from others, using discretion to solve non-routine problems. This qualification provides a pathway to work in establishments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

The skills gained through 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.

Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

Completion of Year 12 or equivalent
International: IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42
At least 18 years of age at the commencement of the course

It is also expected that students applying for this course are either entering through pathways or have demonstrable experience in the industry.

Other entry requirements apply.

Thirty-three (33) units including twenty-seven (27) core units and six (6) elective units are required for the award of the SIT40521 Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

Program Structure

To attain Certificate IV in Kitchen Management, you will need to complete;

Total number of units = 33

Core Units: 27
Elective Units: 06

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Note: Units marked with * have one or more prerequisites. Refer to individual units for details.

The latest release of the qualification and packaging rules can be found at the following link:

https://training.gov.au/Training/Details/SIT50422

Delivery Mode

Face to face delivery

This program will be delivered in the classroom. Practical face to face training will be provided in a commercial training kitchen. A work placement is also required.

Delivery Site

Address of campus : Level 1 190 Queen Street Melbourne 3000
Kitchen Address : 17-21 Buckhurst Street South Melbourne 3205

Course Duration

This qualification is expected to be completed in 78 weeks. This will include 66 weeks of face-to-face training and assessment spread over 6 terms of 11 weeks each and 12 weeks (in total) of term breaks. (Please refer to delivery schedule for details) Students will also need to complete a work placement as part of their course. This will be completed concurrently with the course i.e. 192 hours for SITHCCC043 and 48 hours for SITHKOP013. Refer to the Training and Assessment Schedule section for further details.

Pathways

After achieving this qualification candidates may undertake:

SIT50422 Diploma of Hospitality Management.

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. Possible job titles include chef and chef de partie.

Credit Transfer & RPL

Learners will be able to have their competency from prior learning and work experience recognised in this qualification through the following arrangements :

Credit Transfer

If a certificate with a statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by Russell College about the units as per the training plan.

Students who have completed SIT30821 Certificate III in Commercial Cookery with Russell College will have credit transfer for all 25 units (scheduled from Term 1 to Term 4-refer to the Training and Assessment Schedule section for further details). These students will only need to complete the units in Term 5 and Term 6 in this schedule to obtain the qualification of SIT40521 Certificate IV in Kitchen Management.

Recognition of Prior Learning

Students can also pursue recognition of prior learning by providing their trainer/enrolment officer with relevant evidence of qualifications and/or work experience as detailed in Russell College RPL kit for this qualification.

If recognition applies the student’s overall duration will alter and a schedule of exemptions will be provided.

Exit points and partial completions

A Statement of Attainment will be issued for any unit of competency successfully completed if the full qualification is not achieved.

CORE UNITS

ELECTIVE UNITS

CORE UNITS

Code	Title	Pre-requisite
SITHCCC023*	Use food preparation equipment	SITXFSA005
SITHCCC027*	Prepare dishes using basic methods of cookery	SITXFSA005
SITHCCC028*	Prepare appetisers and salads	SITXFSA005
SITHCCC029*	Prepare stocks, sauces and soups	SITXFSA005
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	SITXFSA005 SITHCCC027
SITHCCC031*	Prepare vegetarian and vegan dishes	SITXFSA005 SITHCCC027
SITHCCC035*	Prepare poultry dishes	SITXFSA005 SITHCCC027
SITHCCC036*	Prepare meat dishes	SITXFSA005 SITHCCC027
SITHCCC037*	Prepare seafood dishes	SITXFSA005 SITHCCC027
SITHCCC041*	Produce cakes, pastries and breads	SITXFSA005
SITHPAT016*	Produce desserts	SITXFSA005
SITHCCC042*	Prepare food to meet special dietary requirements	SITXFSA005 SITHCCC027
SITHCCC043*	Work effectively as a cook	SITXFSA005 SITHCCC027
SITHKOP009*	Clean kitchen premises and equipment	SITXFSA005
SITHKOP010	Plan and cost recipes	NIL
SITXFSA005	Use hygienic practices for food safety	NIL
SITXFSA006	Participate in safe food handling practices	NIL
SITXINV006*	Receive, store and maintain stock	SITXFSA005
SITHKOP012*	Develop recipes for special dietary requirements	SITXFSA005 SITHCCC027 SITHCCC042 SITHKOP010
SITHKOP013*	Plan cooking operations	SITXFSA005
SITHKOP015*	Design and cost menus	SITHKOP010
SITXCOM010	Manage conflict	NIL
SITXFIN009	Manage finances within a budget	NIL
SITXFSA008*	Develop and implement a food safety program	SITXFSA005 SITXFSA006
SITXHRM008	Roster staff	NIL
SITXHRM009	Lead and manage people	NIL
SITXMGT004	Monitor work operations	NIL
SITXWHS007	Implement and monitor work health and safety practices	NIL

ELECTIVE UNITS

Bootstrap Example

Code	Title	Pre-requisite
SITHCCC026*	Package prepared foodstuffs	SITXFSA005
SITHCCC038*	Produce and serve food for buffets	SITXFSA005 SITHCCC027
SITHCCC040*	Prepare and serve cheese	SITXFSA005
SITHKOP009*	Clean kitchen premises and equipment	Nil
SITXHRM007	Coach others in job skills	NIL
SITXWHS005	Participate in safe work practices	NIL

Bootstrap Example

Code	Title	Pre-requisite
SITHCCC023*	Use food preparation equipment	SITXFSA005
SITHCCC027*	Prepare dishes using basic methods of cookery	SITXFSA005
SITHCCC028*	Prepare appetisers and salads	SITXFSA005
SITHCCC029*	Prepare stocks, sauces and soups	SITXFSA005
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	SITXFSA005 SITHCCC027
SITHCCC031*	Prepare vegetarian and vegan dishes	SITXFSA005 SITHCCC027
SITHCCC035*	Prepare poultry dishes	SITXFSA005 SITHCCC027
SITHCCC036*	Prepare meat dishes	SITXFSA005 SITHCCC027
SITHCCC037*	Prepare seafood dishes	SITXFSA005 SITHCCC027
SITHCCC041*	Produce cakes, pastries and breads	SITXFSA005
SITHPAT016*	Produce desserts	SITXFSA005
SITHCCC042*	Prepare food to meet special dietary requirements	SITXFSA005 SITHCCC027
SITHCCC043*	Work effectively as a cook	SITXFSA005 SITHCCC027
SITHKOP009*	Clean kitchen premises and equipment	SITXFSA005
SITHKOP010	Plan and cost recipes	NIL
SITXFSA005	Use hygienic practices for food safety	NIL
SITXFSA006	Participate in safe food handling practices	NIL
SITXINV006*	Receive, store and maintain stock	SITXFSA005
SITHKOP012*	Develop recipes for special dietary requirements	SITXFSA005 SITHCCC027 SITHCCC042 SITHKOP010
SITHKOP013*	Plan cooking operations	SITXFSA005
SITHKOP015*	Design and cost menus	SITHKOP010
SITXCOM010	Manage conflict	NIL
SITXFIN009	Manage finances within a budget	NIL
SITXFSA008*	Develop and implement a food safety program	SITXFSA005 SITXFSA006
SITXHRM008	Roster staff	NIL
SITXHRM009	Lead and manage people	NIL
SITXMGT004	Monitor work operations	NIL
SITXWHS007	Implement and monitor work health and safety practices	NIL

ELECTIVE UNITS:

Bootstrap Example

Code	Title	Pre-requisite
SITHCCC026*	Package prepared foodstuffs	SITXFSA005
SITHCCC038*	Produce and serve food for buffets	SITXFSA005 SITHCCC027
SITHCCC040*	Prepare and serve cheese	SITXFSA005
SITHKOP009*	Clean kitchen premises and equipment	Nil
SITXHRM007	Coach others in job skills	NIL
SITXWHS005	Participate in safe work practices	NIL