Description
CRICOS CODE: 112187H
The SIT40521 Certificate IV in Kitchen Management reflects the role of chefs and culinarians who play a supervisory or team-leading role in the kitchen. They mostly operate autonomously or with limited guidance from others and use their discretion to solve non-routine problems.
This vocational course provides you with the industry knowledge and technical skills to carry out commercial cookery tasks in establishments such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to operate a small business in these sectors.
Become an expert in managing the team performance and inner workings of a commercial kitchen, delegate tasks, and boost morale. Learn to create dishes using different procedures, equipment and styles, manage finances and budgeting, manage roster and recruitment of staff, apply and monitor work health and safety practises, safe food handling, how to design and cost menus, lead a team and manage workplace conflict. Lead and manage a diverse team and gain a senior position as a head chef locally or internationally.
The skills in this qualification must be applied in agreement with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Graduates may further study SIT50422 Diploma of Hospitality Management to advance their careers in the hospitality sector.
Licensing/Regulatory Information
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Nil
Course entry and English language requirements:
- Applicant must be 18 years of age or older.
- Successful completion of an Australian Year 12 or equivalent.
- IELTS band 6.0 or equivalent.
Applicant does not need to provide evidence of English language proficiency if one of the following applies:
- Applicant is a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland.
- Applicant is a Foreign Affairs or, Defence sponsored student or a Secondary Exchange student (AASES).
- Applicant is enrolled in a principal course of study that is a registered school course, a standalone English Language Intensive Course for Overseas Students (ELICOS), a course registered to be delivered in a language other than English, or a registered post-graduate research course.
- Applicant has completed at least 5 years’ study in English in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland.
- In the 2 years before applying for the student visa, applicant 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 IV or higher level, while they held a student visa.
- If an applicant has not undertaken any English Language Proficiency Test like IELTS, PTE, etc and does not meet the exempted criteria given above for English language proficiency, an applicant is required to undertake a Language, Literacy and Numeracy (LLN) test at Riverdale Institute and required to achieve a satisfactory LLN score to gain entry into their course.
Minimum required LLN score for entry into this course:
- Learning: 3
- Reading: 3
- Writing: 3
- Oral Communication: 3
- Numeracy: 3
Please note that Riverdale Institute will not enrol an applicant into a course, if an applicant is unable to achieve satisfactory LLN score and that Riverdale Institute deems it is unable to offer sufficient LLN support to an applicant to complete their studies.
Pre-training Review (PTR):
The purpose of conducting the Pre-training review is to:
- Ascertain an applicant’s aspirations and interests with due consideration to the likely job outcomes from the development of new competencies and skills.
- Ascertain a suitable, and the most suitable qualification for an applicant to enrol in, based on their existing educational attainment, capabilities, aspirations, and interests and with due consideration to the likely job outcomes from the development of new competencies and skills.
- Ascertain that the proposed training and assessment strategy and resources used are appropriate for an applicant.
- Identify and assess the support needs and services like LLN support, personal support, non-academic support etc that an applicant would require during their studies.
PTR will be conducted during the enrolment application process and before admission is finalised using the PTR form. Please refer to Riverdale Institute’s Pre-Training Review Policy and Procedure.
Total number of units: 33
For more information, please refer to www.training.gov.au
- 27 core units
Unit Code | Unit Name |
---|---|
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 |
- 6 Elective units
Unit Code | Unit Name |
---|---|
SITXWHS006 | Identify hazards, assess and control safety risks |
SITHCCC039* | Produce pates and terrines |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC040* | Prepare and serve cheese |
SITHCCC026* | Package prepared foodstuffs |
SITXCCS015 | Enhance customer service experiences |
Note: Units marked with an *asterisk have one or more prerequisites.
For more details, please click here.
Graduates may further study SIT50422 Diploma of Hospitality Management to advance their careers in the hospitality sector.