SIT40521 Certificate IV in Kitchen Management

COURSE NAME

Certificate IV in Kitchen Management

NATIONAL CODE

SIT40521

CRICOS COURSE CODE

111745B

OVERVIEW

The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.

CAREER OUTCOMES

  • Chef
  • Chef de Partie

  • ENTRY REQUIREMENTS

  • Minimum 18 years of age
  • Must have completed equivalent to Australian year 12
  • IELTS band 5.5 (with no individual band below 5.0) or equivalent
  • STUDY LOCATION

  • Campus: Level 3, 541 Kent Street SYDNEY NSW 2000
  • Kitchen: Suite 7/7A, 418A Elizabeth Street SURRY HILLS, NSW 2010

  • ASSESSMENT METHODS

    Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations.
    Work Placement Requirement: All students are required to work in the hospitality industry for 60 service periods (48 services periods for SITHCCC020 Work effectively as a cook & 12 services period for SITHKOP005 Coordinate cooking operations) to meet the requirements of the course. Students who are unable to find a suitable work experience venue will be assisted by Sunway International College in finding a suitable venue.

    COURSE STRUCTURE

    Total number of units = 33 | 26 core units plus┃7 elective units
    You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.

    UNIT CODEUNIT NAMEUNIT TYPE
    SITXFSA001Use hygienic practices for food safetyCore
    BSBTWK501Lead diversity and inclusionCore
    BSBSUS411Implement and monitor environmentally sustainable work practicesCore
    SITHCCC001Use food preparation equipment*Core
    SITHCCC005Prepare dishes using basic methods of cookery*Core
    SITHCCC006Prepare appetisers and salads*Core
    SITHCCC007Prepare stocks, sauces and soups*Core
    SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes*Core
    SITHCCC012Prepare poultry dishes*Core
    SITHCCC013Prepare seafood dishes* Core
    SITHCCC014Prepare meat dishes*Core
    SITHCCC018Prepare food to meet special dietary requirements*Core
    SITHCCC019Produce cakes, pastries and breads*Core
    SITHCCC020Work effectively as a cook*Core
    SITHKOP002Plan and cost basic menusCore
    SITHKOP004Develop menus for special dietary requirementsCore
    SITHKOP005Coordinate cooking operations*Core
    SITHPAT006Produce Desserts*Core
    SITXCOM005Manage conflictCore
    SITXFIN003Manage finances within a budgetCore
    SITXFSA002Participate in safe food handling practicesCore
    SITXHRM001Coach others in job skillsCore
    SITXHRM003Lead and manage peopleCore
    SITXINV002Maintain the quality of perishable items*Core
    SITXMGT001Monitor work operationsCore
    SITXWHS003Implement and monitor work health and safety practicesCore
    BSBSUS211Participate in sustainable work practicesElective
    BSBTWK201Work effectively with othersElective
    SITHCCC003Prepare and present sandwiches*Elective
    SITHIND002Source and use information on the hospitality industryElective
    SITHKOP001Clean kitchen premises and equipment*Elective
    SITXCOM002Show social and cultural sensitivityElective
    SITXWHS001Participate in safe work practicesElective

    RECOGNITION OF PRIOR LEARNING

    Sunway International College offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.

    CREDIT TRANSFER

    Sunway International College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.

    PATHWAYS

    You may pursue SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 111746A).

    DURATION

    Total Duration is 78 weeks.

    Study is 48 weeks

    Placement is 12 weeks

    Break is 18 weeks

    STUDY MODE

    Theory components units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in campus via the simulated virtual environment.

    20 hours per week

    FEES

    Total Cost: AU $13,200.00
    Tuition Fee: AU $12,000.00
    Material Fee*: AU $1000.00
    Enrolment Fee: AU $200.00

    The material fees for the course include:

    • Learning and assessment materials (including raw materials used in the commercial kitchen)
    • Full uniform and safety boots
    • Chef knife set
    USI

    All students undertaking nationally recognised training must have a USI in order to receive a qualification.

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    Intake Dates