Course Detail

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.

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.

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