SIT40521 – Certificate IV In Kitchen Management

No event found!

Overview

This qualification reflects the role of commercial 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 as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

Duration

92 weeks over 6 terms, including breaks and holidays.

Study Mode and Assessment Methods

This course is delivered in a classroom environment and includes structured learning activities including theory, group discussions, case studies, presentations and research. This course is delivered in a classroom environment offering business and simulated office activities.

Activities include: group discussions, case studies/scenarios, role plays, computer-based activities, research, presentations, project/activities and demonstrated application of skills

Entry Requirements

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

Fees

Tuition Fee – $22500

Non – Tuition Fee comes to $2050 and the details are given below:

Application Fee – $350

Material Fee – $1700

(Includes kitchen tools, uniforms, textbooks, other materials, and consumables.)

Estimated Total Fee – $ 24550

Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College

Students may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification. This program has units of competency which form part of the SIT30821 Certificate III in Commercial Cookery. Students who have completed SIT30821 Certificate III in Commercial Cookery or any other suitable qualification will be eligible to apply for credit transfer which may reduce the course duration and fees

Students may choose to progress to higher qualifications after completing this qualification. Upon successful completion of this course, students may move to SIT50422 Diploma of Hospitality Management which will provide you with the skills to work as a Manager in any hospitality

Recognition of Prior Learning/Credit transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 33 units in this qualification out of which 27 are core units and 6 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.

This course is delivered in 2 stages as listed below.

Stage 1 is for 55 weeks and Stage 2 is between 26 and 30 weeks

This course includes practical units and industry placement (work-based training) components of 360 hours to be completed in the hospitality workplace kitchen. Out of 360 hours of Industry placement, students will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC043 Work Effectively as a Cook.

Please note that there would be a break between courses to cater for the next available intake date

Unit Code	Unit Name	Core/Elective
SITHKOP015*	Design and cost menus	Core
SITXFSA008*	Develop and implement a food safety program	Core
SITHKOP012*	Develop recipes for special dietary requirements	Core
SITXWHS007	Implement and monitor work health and safety practices	Core
SITXHRM009	Lead and manage people	Core
SITXCOM010	Manage conflict	Core
SITXFIN009	Manage finances within a budget	Core
SITXMGT004	Monitor work operations	Core
SITHCCC026*	Package prepared foodstuffs	Elective
SITXFSA006	Participate in safe food handling practices	Core
SITHKOP010	Plan and cost recipes	Core
SITHKOP011*	Plan and implement service of buffets	Elective
SITHKOP013*	Plan cooking operations	Core
SITHFAB025*	Prepare and serve espresso coffee	Elective
SITHCCC028*	Prepare appetisers and salads	Core
SITHCCC040	Prepare and serve cheese	Elective
SITHCCC027	Prepare dishes using basic methods of cookery	Core
SITHCCC042**	Prepare food to meet special dietary requirements	Core
SITHCCC036*	Prepare meat dishes	Core
SITHCCC035*	Prepare poultry dishes	Core
SITHCCC037*	Prepare seafood dishes	Core
SITHCCC029*	Prepare stocks, sauces and soups	Core
SITHCCC030 **	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
SITHCCC031*	Prepare vegetarian and vegan dishes	Core
SITHCCC038**	Produce and serve food for buffets	Elective
SITHCCC041*	Produce cakes, pastries and breads	Core
SITHPAT016*	Produce desserts	Core
SITHFAB021	Provide responsible service of alcohol	Elective
SITXINV006*	Receive, store and maintain stock	Core
SITXHRM008	Roster staff	Core
SITHCCC023	Use food preparation equipment	Core
SITXFSA005	Use hygienic practices for food safety	Core
SITHCCC043*	Work effectively as a cook	Core
Pre-requisite Unit**
Unit Code	Unit Title
SITHCCC027	Prepare dishes using basic methods of cookery
SITXFSA005	Use hygienic practices for food safety
Pre-requisite Unit*
Unit Code	Unit Title
SITXFSA005	Use hygienic practices for food safety

Course Videos

Course Gallery

For More Information

Enquire today

For More Information

Enquire today

Win it Like Stephanie

Looking for a Quality VETiS Provider?

Adelaide Campus

Sydney Campus

SIT40521 – Certificate IV In Kitchen Management

For More Information

For More Information