BE REWARDED
SIT40521 Certificate IV
in Kitchen Management
SIT40521 – Certificate IV in Kitchen Management
On successful completion of the course, students will receive SIT40521 Certificate IV in Kitchen Management.
The outcome of this course is to guide students to become competent in, skills and knowledge required for 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.
Employment Pathways
Employment pathways are available to students who complete this qualification:
To work as a Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors.
Course Information
- Course Name: SIT40521 – Certificate IV in Kitchen Management
- CRICOS Code: 109646A
- Delivery Mode:Face to Face (include 32.5% online component) Online /Distance
- Course Duration:78 weeks total Duration
39 weeks tuition delivery
19 weeks (380 hours) work placement
- Volume of Learning: 800 hours of supervised instructions including online tasks/activities
380 hours of work placement
10 hours a week of individual studies as an average
- Tuition: $ 18,000.00
- Material Fees including Kitchen Ingredient, Learning Resources, Tool Kit, and Uniform: $1800
- Students will need to purchase at own cost uniform and kitchen kit from SSBT designated hospitality shop partners
- Non-Refundable Enrolment Fee: $250.00
- Non-Refundable Application Fee: $250.00
Students are required to complete all of the following units:
| Number of units | 33 |
|---|---|
| Core units | 27 |
| Electives | 06 |
| Pre-requisites* | |
|---|---|
| SITHKOP009* Clean kitchen premises and equipment SITHCCC025* Prepare and present sandwiches SITHCCC023* Use food preparation equipment SITXINV006* Receive, store and maintain stock SITHCCC027* Prepare dishes using basic methods of cookery SITHCCC028* Prepare appetisers and salads SITHCCC029* Prepare stocks, sauces and soups SITHCCC041* Produce cakes, pastries and breads SITHPAT016* Produce desserts SITHCCC040* Prepare and serve cheese SITHKOP013* Plan cooking operations |
SITXFSA005 Use hygienic practices for food safety |
| 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 SITHCCC039* Produce pates and terrines SITHCCC042* Prepare food to meet special dietary requirements SITHCCC043* Work effectively as a cook |
SITXFSA005 Use hygienic practices for food safety
SITHCCC027* Prepare dishes using basic methods of cookery |
| SITXFSA008* Develop and implement a food safety program | SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices |
| SITHKOP012* Develop recipes for special dietary requirements | 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 |
| SITHKOP015* Design and cost menus | SITHKOP010 Plan and cost recipes |
Students wishing to apply for course credit must refer to Skills Recognition Policy.
On successful completion of the course, students will receive SIT40521 Certificate IV in Kitchen Management.
The outcome of this course is to guide students to become competent in, skills and knowledge required for 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.
Employment Pathways
Employment pathways are available to students who complete this qualification:
To work as a Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors.
Students are required to complete all of the following units:
| Unit Code | Unit Title | Core/Elective |
|---|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices | C |
| SITXHRM009 | Lead and manage people | C |
| SITXCOM010 | Manage conflict | C |
| SITXHRM008 | Roster staff | C |
| SITXFIN009 | Manage finances within a budget | C |
| SITXMGT004 | Monitor work operations | C |
| SITXHRM007 | Coach others in job skills | E |
| SITHKOP010 | Plan and cost recipes | C |
| SITXWHS005 | Participate in safe work practices | E |
| SITXFSA006 | Participate in safe food handling practices | C |
| SITXFSA005 | Use hygienic practices for food safety | C |
| SITHCCC025* | Prepare and present sandwiches | E |
| SITHCCC027* | Prepare dishes using basic methods of cookery | E |
| SITHCCC039* | Produce pates and terrines | E |
| SITHCCC040* | Prepare and serve cheese | E |
| SITXINV006* | Receive, store and maintain stock | C |
| SITHKOP009* | Clean kitchen premises and equipment | E |
| SITHCCC023* | Use food preparation equipment | C |
| SITHCCC042* | Prepare food to meet special dietary requirements | C |
| SITHCCC028* | Prepare appetisers and salads | C |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | C |
| SITHCCC031* | Prepare vegetarian and vegan dishes | C |
| SITHCCC029* | Prepare stocks, sauces and soups | C |
| SITHCCC035* | Prepare poultry dishes | C |
| SITHCCC036* | Prepare meat dishes | C |
| SITHCCC037* | Prepare seafood dishes | C |
| SITHCCC041* | Produce cakes, pastries and breads | C |
| SITHPAT016* | Produce desserts | C |
| SITHCCC043* | Work effectively as a cook | C |
| SITHKOP012* | Develop recipes for special dietary requirements | C |
| SITXFSA008* | Develop and implement a food safety program | C |
| SITHKOP015* | Design and cost menus | C |
| SITHKOP013* | Plan cooking operations | C |
Class room delivery
Online via Learning Management System
Industry work placement
The following learning support will be available to learners:
- Access to well qualified and experienced trainers from multicultural backgrounds.
- Additional support for students with language barriers from the ELICOS arm of SSBT. The following processes will be applied for students considered to be ”at risk”:
Please refer to the ‘Course Progress Policy’ located on SSBT website by following the link given below –https://ssbt.edu.au/policies-and-procedures/
• Face to Face classes will be conducted at any of our campuses as specified on your confirmation of enrolment
• Learning Resources are available on Learning Management System (Moodle)
• Students will be given access to Moodle
Evidence gathering technique used for this course:
• Combination of practical and written exercises which may include direct observation, role-plays written/verbal questioning, interviews and self-evaluations, case studies, projects, assignments are used to assess required knowledge and skills including third party report.
All students enrolled in this course must undertake 380 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.
- Please note that below applies ONLY when your work placement is taking place and not during the whole course
- Also, during Term BREAKS, you can work unlimited hours
For example: a student is studying a commercial cookery course on a subclass 500 visa and is offered work experience during school holidays. The Student works 75 hours a fortnight and is allowed to work unlimited hours while the course is not in session. The student visa holder did not break their work condition.
The exception to this is if a work experience unit forms a mandatory component of a student’s course and is included in the CRICOS registration of that course. In this circumstance, the work experience will not be included in the student’s work restriction of 48 hours a fortnight. Any work experience/work placement that is not a mandatory course requirement, or that is in excess of the period required in the course registration, is included in a student’s work limitation of 48 hours a fortnight.
For example: a pharmacy student undertaking a mandatory 4 week block of on the job training has unlimited work rights for the purpose and duration of the work placement, as documented in the registered course structure.
The further study pathways available to learners who undertake this qualification include:
• After achieving SIT40521 Kitchen Management, individuals could progress to, SIT50422 Diploma of Hospitality Management available at SSBT
All students entering this course must have completed Year 10 or equivalent qualification.
Overseas students must demonstrate English language proficiency of IELTS 6.0 or equivalent.
Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.
Student must possess & bring their own laptop/notebook to class fully charged.
Overseas students can only enroll face to face 20 hours per week.
Note: Person seeking to enrol in this course must also read Student Handbook provided on this website.
Provider: SYDNEY SCHOOL OF BUSINESS AND TECHNOLOGY PTY LTD
CRICOS Provider Code: 02140E | ABN: 32094385618 | RTO No: 90438
Tel: 1800 31 81 81 | Email: info@ssbt.edu.au
Course Offered at: BRISBANE
