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SlT40521

SIT40521 Certificate IV in Kitchen Management

CRICOS Code :
04304G
RTO Code:
46296
CRICOS Code :
04304G
RTO Code:
46296
CRICOS Course Code
117047B
Theory Location:Geelong, VIC 3220
Kitchen Location:

North Melbourne VIC 3051

Work Placement:

At various places for work placement.

Delivery Mode:

Classroom and mandatory structured self-study. Practical face to face training at training kitchen. A work placement is also required.

Duration:

78 weeks (See details regarding duration under course credit if you have already completed SIT30821 with us.)

Study Load:

20 hours/week in the classroom + 4 hours/week of structured self-study. Completion of 48 service periods (4 hours per service period = 192 hours)

Tuition Fees:Refer to the price list.

Course Overview

This qualification reflects the role of 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.

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.

The skills in 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.

For more details: https://training.gov.au/

The Certificate IV in Kitchen Management course is meticulously crafted for international students who fall within the following categories:

  • Current Kitchen Leaders or Managers: If you’re already navigating a leadership or managerial role within a culinary setting, this course can bolster your existing abilities, knowledge, and competencies, enabling you to thrive and excel in your present role.
  • Aspiring Culinary Leaders and Managers: Those who harbor ambitions to advance into leadership or managerial roles within a culinary context in the future will find this course equips them with the requisite skills and insights to pave their career paths.
  • Entrepreneurs and Restaurateurs: For entrepreneurs or restaurant owners, this course delivers invaluable knowledge and skills in kitchen management, critical for effectively operating your own business and leading a culinary team.
  • Individuals Pursuing Higher-level Qualifications: For those seeking to elevate their education and pursue higher-level qualifications, this course serves as an excellent springboard. It prepares you for further qualifications, such as the Diploma of Hospitality Management or other relevant higher education programs in the culinary and hospitality fields.

Benefits:

This Certificate IV in Kitchen Management course provides:

  • A strong foundation in both the operational and management aspects of running a kitchen, preparing you for leadership roles in the hospitality industry.
  • Essential skills in planning and controlling menus, managing budgets, overseeing staff and ensuring a safe workplace, all within a culinary context.
  • A comprehensive understanding of a commercial kitchen’s workings, enabling you to efficiently manage and lead your team.
  • The option to further your studies with more advanced qualifications, which can open doors to more senior roles within the hospitality and culinary sectors.

This course is tailored to meet the educational and career development needs of individuals seeking to thrive in the hospitality industry, providing them with the essential skills and knowledge necessary to excel.

  • Head Chef
  • Executive Chef
  • Sous Chef
  • Restaurant Manager
  • Catering Manager
  • Kitchen Manager
  • Food and Beverage Manager
  • Culinary Instructor
  • Pathway to Advanced Qualifications such as Diploma of Hospitality Management
  • Duration: 78 weeks (64 study weeks + 14 weeks holidays) See details regarding duration under course credit if you have already completed SIT30821 with us.
  • Classroom Training: 20 hours/week
  • Work Placement: 192 hours
  • Structured Self-Study: 4 hours/week

1. Age and Education:

  • You must be at least 18 years old.
  • Completion of the equivalent of Year 12 education is mandatory.

2. Course Entry Interview and LLN Assessment:

  • Participation in a course entry interview is necessary to assess your suitability for the course and determine your specific student needs.
  • The interview will also include a Language, Literacy, Numeracy and Digital (LLND) assessment.
  • To be eligible for entry, you must achieve an Australian Core Skills Framework (ACSF) level of 4 in reading, writing, numeracy, and oral communication.

3. English Language Proficiency:

  • An International English Language Testing System (IELTS) score of 6 or equivalent is required.
  • Test results must be no more than 2 years old.
  • Alternatively, English language competence can be demonstrated through documented evidence of any of the following:
    • Education for a minimum of 5 years in an English-speaking country.
    • Completion of at least 6 months of a Certificate IV level course at an Australian Registered Training Organization (RTO).
    • Successful completion of an English Placement Test.
  • Other English language tests such as PTE and TOEFL may be accepted, provided the results are equivalent to IELTS 6. You are required to provide your test results for verification.

Units of Competency

Core Units

CodeCore 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*
SITXFIN009Manage finances within a budget
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate 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
SITXWHS007Implement & monitor work health & safety practices

Elective Units

CodeElective Units
SITHCCC040Prepare and serve cheese*
SITHCCC044Prepare specialised food items*
SITXFSA007 Transport and store food*
HLTAID011Provide first aid
BSBCMM411Make presentation
SITXCCS015Enhance customer services experiences

Course Credit

You can apply for recognition of your existing qualifications, skills, knowledge, and experience through credit transfer or recognition of prior learning (RPL).

Detailed information about this process is available in our International Student Handbook, which can be accessed at www.ashford.edu.au For any questions about course credit, contact us at info@ashford.edu.au

Resource Requirements

All classes require you to bring                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       g a laptop with Office 365 (or similar) installed.

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