SIT40521 – Certificate IV in Kitchen Management
Cricos Course Code: 109497J
What is the Qualification About?
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.
Qualification Entry Requirements
There are no training package entry requirements for this qualification.
Macallan Entry Requirements
⇒ Students must be a minimum of 18 years of age, or turn-ing 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 lev-el and personal competencies .
⇒ Must have obtained the SIT30816 Certificate III in Commercial Cookery.
⇒ Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.
If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
⇒ Test of English as a Foreign Language (TOEFL) –internet based test, a minimum score of 46.
⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.
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**
*Vocational Placement is a part of this course, there is a minimum of 12 com-plete service periods that must be completed by the student which must include breakfast, lunch, dinner and special function service.
**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.
This qualification provides a pathway to work in the hospitality industry. Possible job titles include:
⇒ Chef de partie
After completing this course, students may work in the industry or take further studies such as SIT40521–Diploma of hospitality management.
For other relevant qualifications or explore further study options in the cookery sector please refer to www.training.gov.au
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.
|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|
|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|
|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
Contact the relevant campus for further information.