SIT40521 Certificate IV in Kitchen Management (Previously known as Cert-IV in Commercial Cookery)

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  • SIT40521 Certificate IV in Kitchen Management (Previously known as Cert-IV in Commercial Cookery)

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.

To achieve this qualification, you must have completed mandatory 200 hours of work placement.

 

PRE-REQUISITE REQUIREMENTS

No pre-requisite requirement for this qualification as per course training package.

  • January
  • April
  • July
  • October

*Mid-Term intake dates available.

Tuition Fee: $AU 22,500

Non-Tuition Fee: $AU 300

Estimated Total Course Cost: $AU 22,800

Entry requirements

  • Be a minimum of 18 years of age.
  • Undertake a pre-enrolment interview / initial skill assessment.
  • Must have completed Australian Year 12 or equivalent level of schooling or a Certificate IV or higher qualification with an Australian institution.
  • Meet evidentiary requirements for country of origin
  • Must demonstrate English level of IELTS 5.5 with no band less than 5.0 or equivalent, such as:
    • IBT 46
    • PTE Academic 42
    • CAE 162
    • OET B
    • Duolingo 90
    • General English Upper Intermediate
    • MOI Certificate

Core units – 27

  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • 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
  • SITXHRM008 Roster staff
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS007 Implement and monitor work health and safety practices
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP010 Plan and cost recipes
  • SITHKOP015 Design and cost menus
  • SITXFSA008 Develop and implement a food safety program
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHPAT016 Produce desserts
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC043 Work effectively as a cook
  • SITHKOP013 Plan cooking operations

Elective Units – 6

  • SITXHRM010 Recruit, select and induct staff
  • SITXWHS006 Identify hazards, assess and control safety risks
  • SITHKOP014 Plan catering for events or functions
  • SITHKOP011 Plan and implement service of buffets
  • SITHCCC038 Produce and serve food for buffets
  • SITXCCS015 Enhance customer service experiences

Students will need to successfully complete all units in this course to receive certificate of SIT40521 Certificate IV in Kitchen Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

It is mandatory to complete work placement hours to be eligible for attainment of this qualification.

You will be assessed in the classroom and workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work-based project, and research projects and workplace evidence/observation.

This qualification enables the student to seek employment in the following job roles:

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.

Possible job title includes:

  • Chef
  • Chef de partie.

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

SBDI recognises qualifications issued by other RTOs. SBDI will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage SBDI will discuss with you the process and options for RPL.  Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

USI is needed for all students studying with SBDI. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the student/s will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au. The student after enrolment is required to create USI (Unique Student Identifier) or allow SBDI to create an USI on their behalf.

After completing SIT40521 – Certificate IV in Kitchen Management, students may progress to SIT50422 Diploma of Hospitality Management.

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