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SIT40521 Certificate IV in Kitchen Management (CRICOS: 109588F)
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SIT40521 Certificate IV in Kitchen Management (CRICOS: 109588F)

SIT40521 Certificate IV in Kitchen Management (CRICOS: 109588F)

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Free

About this course

Certificate IV Kitchen Management:

 

CODE: SIT40521

 

CRICOS Course Code: 109588F

 

Campus Locations:

 

Melbourne

Level 1, 220 Albert Road, South Melbourne 3205

80 Blair Street, Broadmeadows 3047

185-187 Boundary Road, North Melbourne

 

Perth:

Level 4 3-5 Bennett St, EAST PERTH 6004

28/386 Wanneroo Road, Westminster WA 6061

 

Intake: Multiple intakes available

 

Course Description:

This qualification reflects the role of chefs and 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 in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.

 

DURATION

This program will be delivered over a period of 78 weeks including a 13-week work placement.

 

PLEASE NOTE:

The course duration for Acacia students who have successfully completed SIT30821 Certificate III in Commercial Cookery and wish to enrol in SIT40521 Certificate IV in Kitchen Management is 26 weeks (20 weeks study and 6 weeks holidays).

 

STUDY MODE
Face-to-face classroom, Practical training and assessment completed in a commercial kitchen, and 248 hours of Work-based Training arranged by the Institute.

 

WORK BASED TRAINING

This course includes work-based training of a minimum of 248 Hours. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organized by Institute.

 

PLEASE NOTE: –

Only 48 Hours work-based training applies to this course if student has successfully completed SIT30821 Certificate III in Commercial Cookery from Acacia Institute.

 

JOB PROSPECTS

On successful completion of the course candidates can seek employment as

chef

chef de partie

 

ENTRY REQUIREMENTS

  • All overseas students entering this qualification must have an English Language proficiency level of one of the below:
  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.
  • Acacia Institute also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.
  • For overseas students on an Australian student visa, Acacia Institute has a requirement that all students must be over 18 years of age at the commencement of course.
  • It is recommended that students have attained a year 12 certificate or equivalent.

 

Qualification Requirements for Acacia:

Students must have completed the Certificate III in Commercial Cookery (or Equivalent)

Students will be evaluated on a case-by-case basis to ensure that they meet entry requirements and that they are enrolled in the units required to meet the packaging rules for SIT40516 Certificate IV Commercial Cookery.

 

Language, Literacy and Numeracy Requirements

There are no language, literacy and numeracy requirements to enter this qualification. However, LLN testing will be used during enrolment to investigate the need for language, literacy and numeracy support throughout the course.

 

Licensing/Regulatory Requirements

There are no licensing or regulatory requirements associated with this course.

For international students, ACACIA has a requirement that all students must be over 18 years of age at the commencement of course.

International students are required to hold Overseas Health Insurance cover for the duration of the course.

 

PATHWAYS

Students exiting this qualification may choose to progress with further studies by undertaking one or more of the following qualifications:

SIT50422 Diploma of Hospitality Management

A range of other qualifications at Diploma level.

 

Unit of Competency:

Unit Code Description
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
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
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
BSBTWK501 Lead Diversity and inclusion
SITHCCC038  Produce and serve food for buffets 
SITHASC022 Prepare Asian stocks and soups
SITHCCC039 Produce pates and terrines
SITHCCC040  Prepare and serve cheese 
SITXWHS006  Identify hazards, assess and control safety risks 

 

 

 

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