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SIT40521 – Certificate IV In Kitchen Management

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
To know about our promotional discounts, please fill the form below so we can send the latest offers to your email.

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

Pathways

Students may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. This program has units of competency which form part of the SIT30816 Certificate III in Commercial Cookery. Students who have completed SIT30816 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 SIT050416 Diploma of Hospitality Management which will provide you with the skills to work as a Manager in any hospitality

Click here for more information about pathways with Universities

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 26 are core units and 7 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 SITHCCC020 Work Effectively as a Cook. Likewise, students need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations.

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

Unit CodeUnit NameCore/Elective
SITHKOP015*Design and cost menusCore
SITXFSA008*Develop and implement a food safety programCore
SITHKOP012*Develop recipes for special dietary requirementsCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXHRM009Lead and manage peopleCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXMGT004Monitor work operationsCore
SITHCCC026*Package prepared foodstuffsElective
SITXFSA006Participate in safe food handling practicesCore
SITHKOP010Plan and cost recipesCore
SITHKOP011*Plan and implement service of buffetsElective
SITHKOP013*Plan cooking operationsCore
SITHFAB025*Prepare and serve espresso coffeeElective
SITHCCC028*Prepare appetisers and saladsCore
SITHCCC040Prepare and serve cheeseElective
SITHCCC027Prepare dishes using basic methods of cookeryCore
SITHCCC042**Prepare food to meet special dietary requirementsCore
SITHCCC036*Prepare meat dishesCore
SITHCCC035*Prepare poultry dishesCore
SITHCCC037*Prepare seafood dishesCore
SITHCCC029*Prepare stocks, sauces and soupsCore
SITHCCC030 **Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031*Prepare vegetarian and vegan dishesCore
SITHCCC038**Produce and serve food for buffetsElective
SITHCCC041*Produce cakes, pastries and breadsCore
SITHPAT016*Produce dessertsCore
SITHFAB021Provide responsible service of alcoholElective
SITXINV006*Receive, store and maintain stockCore
SITXHRM008Roster staffCore
SITHCCC023Use food preparation equipmentCore
SITXFSA005Use hygienic practices for food safetyCore
SITHCCC043*Work effectively as a cookCore
Pre-requisite Unit**
Unit CodeUnit Title
SITHCCC027Prepare dishes using basic methods of cookery
SITXFSA005Use hygienic practices for food safety
Pre-requisite Unit*
Unit CodeUnit Title
SITXFSA005Use hygienic practices for food safety
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