SIT40521

Certificate IV in Kitchen Management

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen.

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CRICOS Code: 109562E

Duration: 76 weeks

Qualification description

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.

Source: https://training.gov.au/Training/Details/SIT40521

Campus Available

Adelaide Level 1, 142 North Terrace SA 5000 Melbourne Suite 4.16-4.17, 343 Little Collins St, VIC 3000

Employment outcomes

This qualification provides a potential pathway for employment as a commercial cook in organisations such as restaurants, hotels, cafés, pubs and coffee shops. ABCI does not guarantee job outcomes.

Addition Requirements

Applicants will handle and cook dairy and non-vegetarian food items including beef and pork and fish. Applicants must have Basic computer and MS Office skills, and access to the internet.

Entry Requirements

Age: 18 years old, minimum. 12 Year qualification or equivalent. A valid and current Study Visa Language Level: IELTS score of 6 or, PTE score of 52-57 or, Certificate III in EAL or, ABCI's English Level Test

Assessments & Attendance

International students are required to study 20 hours per week. This course is delivered face to face. Assessment methods include: Written answers, Case studies, Projects, Work placement, Practical sessions.

RPL and Credit Transfer

ABCI accepts AQF qualifications from other Registered Training Organisations. erification of authenticity may be required. Recognition of Prior Learning (RPL) is granted upon successful assessment, in line with ABCI policy. Approved RPL may result in course credits and adjusted duration.

Course Structure

SIT40521 Certificate IV in Kitchen Management
No	Unit Code	Unit Name	Type
1	SITXWHS005	Participate in safe work practices	Elective
2	SITXFSA006	Participate in safe food handling practices	Core
3	SITHCCC023	Use food preparation equipment*	Core
4	SITXINV006	Receive, store and maintain stock*	Core
5	SITXWHS006	Identify hazards, assess and control safety risks	Elective
6	SITXFSA005	Use hygienic practices for food safety	Core
7	SITHCCC042	Prepare food to meet special dietary requirements*	Core
8	SITHCCC038	Produce and serve food for buffet*	Elective
9	SITHCCC039	Produce pates and terrines*	Elective
10	SITHCCC037	Prepare seafood dishes*	Core
11	SITHCCC041	Produce cakes, pastries and breads	Core
12	SITHCCC043	Work effectively as a cook	Core
13	SITHCCC025	Prepare and present sandwiches*	Elective
14	SITHKOP010	Plan and cost recipes	Core
15	SITHPAT016	Produce desserts	Core
16	SITHCCC035	Prepare poultry dishes*	Core
17	SITHCCC036	Prepare meat dishes*	Core
18	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes*	Core
19	SITHCCC028	Prepare appetisers and salads*	Core
20	SITHCCC031	Prepare vegetarian and vegan dishes*	Core
21	SITHCCC029	Prepare stocks, sauces and soups*	Core
22	SITHCCC027	Prepare dishes using basic methods of cookery*	Core
23	SITHCCC026	Package prepared foodstuffs*	Elective
24	SITHKOP015	Plan cooking operations	Core
25	SITXCOM010	Manage conflict	Core
26	SITXFIN009	Manage finances within a budget	Core
27	SITXHRM009	Lead and manage people	Core
28	SITXMGT004	Monitor work operations	Core
29	SITXWHS007	Implement and monitor work health and safety practices	Core
30	SITHKOP015	Design and Cost Menus	Core
31	SITHKOP012	Develop Recipes for special Dietary Requirements	Core
32	SITXFSA008	Develop and Implement a Food Safety Program	Core
33	SITXHRM008	Roster staff	Core

*Indicates the unit has a pre-requisite of SITXFSA005 Use hygienic practices for food safety
^Indicates the unit has a pre-requisite of SITHCCC027 Prepare dishes using basic methods of cookery
+Indicates the unit has a work placement component.
>Indicates the unit has a pre-requisite of SITHCCC042 Prepare food to meet special dietary requirements.
\Indicates the unit has a pre-requisite of SITHKOP010 Plan and cost recipes.
#Indicates the unit has a pre-requisite of SITXFSA006 Participate in safe food handling practices.

Packaging Rules

To attain the qualification SIT40521 Certificate IV in Kitchen Management, 33 units of competency must be completed.

Total Number of Units	33
Number of Core Units	26
Number of Elective Units	7

ABCI has selected the elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.

Work placement requirements

This course contains units of competency that require the student to complete work placement.

SITHCCC043 Work effectively as a cook requires a student to complete 48 service periods in a commercial kitchen.

ABCI will provide work placement venues unless the student is able to provide their own venue. If the student provides their own venue, ABCI has the right to inspect and approve or deny the venue based on ABCI policies and procedures.

Education pathways

Students may enter this qualification with no prior experience or qualifications.

After satisfactory completion of this qualification, a student may progress to:

SIT50422 Diploma of Hospitality Management – additional study of 24 weeks
SIT60322 Advanced Diploma of Hospitality Management– additional study of 24 weeks

We are Commited To Prepare Every Student For Their Professional Life

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Units of Competency

Consistent with the qualification packaging rules, the units listed below will be delivered for this qualification. The code and title of each unit are provided as well as an indication of core, elective (Elec), prerequisite (Pre)/co-requisite (Co) and licensing requirements (Lic).

Melbourne

Adelaide

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