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

Faculty

Hospitality

Delivery Mode

Blended

Duration

52 Weeks

Course Description

Course Code: SIT40521 | CRICOS Code: 109546E

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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.

Course Duration/Fee

Course Duration: 52 weeks*
Course Fee: AUD $22,000 (Includes Material, Enrolment and Commercial Kitchen Training Fee)
Enrolment Fee: AUD $350

*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for a shorter duration (26 weeks) for students who have completed SIT30821 – Certificate III in Commercial Cookery (or superseded).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)

Intake Dates
10th October, 202230th January, 2023
14th November, 202206th March, 2023
 24th April, 2023
 29th May, 2023
 17th July, 2023
 21st August, 2023
 09th October, 2023
 13th November 2023
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 5.5 with no band less that 5.0 or equivalent, such as:
    IBT 46
    PTE Academic 42
    CAE 162
    OET B
    Duolingo 90
    General English Upper Intermediate
    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  • It is recommended students to complete SIT30821 – Certificate III in Commercial Cookery (or superseded) prior to enrolling in this course. 
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 240 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
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
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
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
Elective Units
SITXCCS014 Provide service to customers
SITHCCC026* Package prepared foodstuffs
SITHCCC038* Produce and serve food for buffets
SITHCCC025* Prepare and present sandwiches
SITXINV007 Purchase goods
HLTAID011 Provide First Aid
Note: Units marked with an *asterisk have one or more prerequisites. Elective units subject to change.

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