SIT40521 – Certificate IV in Kitchen Management
CRICOS COURSE CODE: 109497J
The SIT40521 Certificate IV in Kitchen Management Course is an advanced training program designed specifically for commercial cooks who are looking to expand their skill set and take on more responsibilities in the kitchen. This course is intended for individuals who already have some supervisory or team leadership experience and are looking to further develop their skills in these areas.
One of the key benefits of this SIT40521 Certificate IV in Kitchen Management Course is that it provides participants with the knowledge and tools they need to operate independently and make decisions with limited guidance from others. This is an important skill for anyone working in a busy commercial kitchen, where there is often a lot of pressure and little time to consult with others before making decisions.
Career Outcomes
Possible job title includes:
- Chef
- Chef de Partie
Qualification Entry Requirements
There are no training package entry requirements for this qualification.
Macallan Entry Requirements
- Completion of SIT30821 Certificate III in Commercial Cookery
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
- Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
NOTE: All applicants from AL3 countries must sit an IELTS test.
- Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.
Course Duration
The duration of the course is 26 Weeks, comprising of:
- 21 Weeks of Classroom/Kitchen based training
- 4 Weeks (72 hours) Vocational Placement alongside the course training*
- 5 Weeks of academic re-view/break**
**Academic break times are indicative and are subject to change
Delivery And Assessment
- Classroom / face to face
- Kitchen Sessions
- Class Simulations
- Vocational / Work Placement
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
Pathways
After completing this course, students may work in the industry or take further studies such as SIT50422 – Diploma of Hospitality Management
For other relevant qualifications or explore further study options in the automotive sector please refer to www.training.gov.au
Certificate Issuance
A certificate is issued where all 33 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalized.
Qualification Rules & Units of Competency
33 Units in Total
27 core unit + 6 elective units
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes. Elective can be chosen according to the requirement of the student.
| Units Code | 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 |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate 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 |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC044 | Prepare specialised food items |
| SITHCCC040 | Prepare and serve cheese |
| SITXCCS014 | Provide service to customers |
| SITXHRM010 | Recruit, select and induct staff |
| BSBSUS211 | Participate in sustainable work practices |
Fees & Charges
Campus
- Adelaide
- Brisbane
- Perth
- Sydney