BE REWARDED

SIT40521 – Certificate IV
in Kitchen Management

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 DETAILS

- 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: $ 21,000.00
- Material Fees including Kitchen Ingredient, Learning Resources, Tool Kit, and Uniform: $1500
- Students will need to purchase at own cost uniform and kitchen kit from SSBT designated hospitality shop partners

-Non-Refundable Enrolment Fee: $250.00

 

COURSE STRUCTURE

Students are required to complete all of the following units:

    Number of units 33
    Core units 27
    Electives 06
PRE-REQUISITES
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

 

COURSE CREDIT

Students wishing to apply for course credit must refer to Skills Recognition Policy.

 

COURSE OUTCOMES

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 CONTENT

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
CLASSES / WORKPLACE VISITS / ONLINE COMPONENTS

Class room delivery

Online via Learning Management System

Industry work placement

 

ADDITIONAL SUPPORT

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/

 

TRAINING ARRANGEMENTS
Theory Class Rooms Address Commercial Training Kitchens Address

445

Upper Edward Street,

Brisbane City, QLD 4000

Level 2 (Suite 203)

9 -15 Bay Street,

Southport, QLD 4215

Unit 5B,

451 Fairfield road

Yeronga, QLD, 4104

58 Cavill Ave, Australia

Surfers Paradise, QLD, 4217

Level 4

4 Railway Pde,

Burwood, NSW 2134

Italian Forum

Shop 12 & 38 Norton Street,

Leichardt, NSW 2040

ASSESSMENT ARRANGEMENTS

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.

 

PLACEMENT REQUIREMENTS

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.

 

EDUCATION PATHWAYS

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

 

ENTRY REQUIREMENTS

All students entering this course must have completed Year 10 or equivalent qualification.

Overseas students must demonstrate English language proficiency of IELTS 5.5 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 / CONTACT / DELIVERY LOCATIONS

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: BURWOOD | BRISBANE | GOLD COAST

 

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