Certificate IV in Kitchen Management
June 1, 2022 2024-03-12 12:44Certificate IV in Kitchen Management
SIT40521 Certificate IV in Kitchen Management
CRICOS Code: 109562E
Duration: 76 weeks (68 weeks study + 8 weeks breaks)
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.
International students
Whilst there are no entry requirements specified in the training package, ABCI requires the following course entry criteria to be met:- Applicants must be a minimum of 18 years of age at the time of commencement; and
- Demonstrate the attainment of at least ACSF level 3 by successful completion of Australian Year 12 qualification or equivalent; and
- Hold a valid and current study visa; and
- Hold a minimum IELTS score of 5.5 OR PTE score of 42 OR Certificate III in EAL or equivalent OR speak English as a first language.
In addition, applicants:
- Will need to handle and cook dairy and non-vegetarian food items including beef and pork; and
- Should have basic computer and MS Office skills (Word, Excel and PowerPoint) and access to the internet.
| 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.
| Unit code | Unit name | Core/elective |
|---|---|---|
| SITXWHS005 | Participate in safe work practices | Elective |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITHCCC023 | Use food preparation equipment* | Core |
| SITXINV006 | Receive, store and maintain stock* | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements*^ | Core |
| SITHCCC038 | Produce and serve food for buffet*^ | Elective |
| SITHCCC039 | Produce pates and terrines*^ | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery* | Core |
| SITHCCC026 | Package prepared foodstuffs* | Elective |
| SITHCCC025 | Prepare and present sandwiches* | Elective |
| SITHCCC036 | Prepare meat dishes*^ | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes*^ | Core |
| SITHCCC028 | Prepare appetisers and salads* | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes*^ | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHCCC035 | Prepare poultry dishes*^ | Core |
| SITHCCC037 | Prepare seafood dishes*^ | Core |
| SITHCCC041 | Produce cakes, pastries and breads* | Core |
| SITHCCC029 | Prepare stocks, sauces and soups* | Core |
| SITHPAT016 | Produce desserts* | Core |
| SITXCOM010 | Manage conflict | Core |
| SITHCCC043 | Work effectively as a cook*^+ | Core |
| SITHKOP015 | Design and cost menus\ | Core |
| SITHKOP012 | Develop recipes for special dietary requirements*^>\ | Core |
| SITHKOP013 | Plan cooking operations* | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM002 | Roster staff | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXFSA008 | Develop and implement a food safety program*# | Core |
^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.
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.
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.
ABCI does not guarantee employment outcomes for students studying this qualification.
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
This course is delivered face to face.
Assessment methods include:
- Written answers
- Case studies
- Projects
- Work placement
- Practical sessions.
Study this qualification at our campus locations:
Level 1, 142 North Terrace Adelaide SA 5000
Suite 4.16-4.17, 343 Little Collins St, Melbourne VICABCI recognises all AQF qualifications issued by another Registered Training Organisation. Credit transfer will be granted upon presentation of certified copies of qualifications. ABCI reserves the right to confirm the authenticity of any qualifications presented for credit transfer.
Recognition of Prior Learning (RPL) will be recognised upon successful completion of an RPL assessment in accordance with ABCI policy. If RPL is awarded, a student may receive credits towards their qualification and course duration will be adjusted accordingly.
