Certificate IV in Kitchen Management
Course Code: SIT40521 | CRICOS Code: 109546E

Faculty

Hospitality

Delivery Mode

Blended

Duration

80 Weeks

Course Description

Course Code: SIT40521 | CRICOS Code: 109546E

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

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Duration/Fee
Course Duration : 80 Weeks
Course Fee : $AU 22,000
Non Tuition Fee : $AU 4,000
Estimated Total Course Cost : $AU 26,000
*Course is offered for a shorter duration (26 weeks) for students who have completed SIT30821 – Certificate III in Commercial Cookery (or superseded).
Mode of Delivery
Blended (Face to Face + Online)
Campuses :Parramatta,Perth
Intake Dates
2024 Intake Dates 2025 Intake Dates
Monday, 29 January 2024 Monday, 27 January 2025
Monday, 22 April 2024 Monday, 21 April 2025
Monday, 15 July 2024 Monday, 14 July 2025
Monday, 7 October 2024 Monday, 6 October 2025
Entry Requirement
The following are the Admission requirements of Lead college:
  • Must be 18 years of age or older at the time of course commencement
  • Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
  • Must have completed Australian Year 12 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
  • Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
    • IBT 60
    • PTE 50
    • CAE 169
    • OET C
    • Duolingo 95
    • General English Advanced*
    • MOI Certificate
    • Certificate III or higher qualification with an Australian institution.
  • Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.
  • It is recommended students to complete SIT30821 – Certificate III in Commercial Cookery (or superseded) prior to enrolling in this course.
*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.
Assessment

Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.

Award Requirements

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.

 

Vocational Placement

This qualification requires that the learner complete a total of at least 200 hours of work placement in a commercial kitchen environment in Australia.

Career Pathway

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.
Essential Information

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

Lead College recognises qualifications issued by other RTOs. Lead College 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 LEAD College 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 LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students 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 LEAD College to create an USI on their behalf.

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

Relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

ORIENTATION

Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

Pathway From Qualification

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

Units Of Competency
The SIT40521 Certificate IV in Kitchen Management requires the completion of the following 33 Units (including 27 core and 6 electives).
Core units
SITXHRM009 Lead and manage people
SITXFIN009 Manage finances within a budget
SITXHRM008 Roster staff
SITXCOM010 Manage conflict
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITHKOP010 Plan and cost recipes
SITXFSA006 Participate in safe food handling practices
SITXFSA005 Use hygienic practices for food safety
SITXINV006* Receive, store and maintain stock
SITHCCC023* Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC037* Prepare seafood dishes
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC041* Produce cakes, pastries and breads
SITHPAT016* Produce desserts
SITHKOP015* Design and cost menus
SITXFSA008* Develop and implement a food safety program
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP013* Plan cooking operations
SITHCCC043* Work effectively as a cook
Elective Units
SITHCCC026* Package prepared foodstuffs
SITHKOP009* Clean kitchen premises and equipment
SITHCCC040 Prepare and serve cheese
SITXWHS006 Identify hazards, assess and control safety risks
SITXWHS005 Participate in safe work practices
SITHCCC038* Produce and serve food for buffets
** Please note: Electives are subject to change to meet client and industry requirements.

Related Qualifications

SIT30821 Certificate III in Commercial Cookery – 109871C

Course Code: SIT30821
CRICOS Code: 109871C

SIT40521 Certificate IV in Kitchen Management – 109546E

Course Code: SIT40521
CRICOS Code: 109546E

SIT50422 Diploma of Hospitality Management – 110806B

Course Code: SIT50422
CRICOS Code: 110806B

SIT60322 Advanced Diploma of Hospitality Management – 110807A

Course Code: SIT60322
CRICOS Code: 110807A