SIT40521
Certificate IV
in Kitchen
Management
SIT40521
Certificate IV in Kitchen Management
CRICOS CODE 109581B
COURSE OVERVIEW
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.
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.
The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT40521
Entry Requirements
Campbell Institute course entry requirements for the SIT40521 Certificate IV in Kitchen Management include the following:
- 18 years of age or over
- Applicants should have completed a qualification in the home country equivalent to Australian Year 12
qualification - Have an IELTS academic score of 6.0 or equivalent (test must have been taken no more than 2 years ago); or Educated for 5 years in an English-speaking country; or Successful completion of at least 6 months of a Certificate IV level course or above in an Australian education institution; or successful completion of an Oxford English Language Placement Test with an overall score of not less than Level B2 (Upper Intermediate).
- Participate in a course entry interview to determine suitability for the course and
student needs (if required).
Mode of Delivery
Delivery
This qualification is delivered over 78 weeks (full-time), 54 weeks of training and assessment, 12 weeks of structured work placement, and 12 weeks of term
break. Course delivery follows a blended learning approach, comprised of face to face learning, online training and assessment, and workplace learning.
Classroom and workshop training is a structured learning program, delivered through face to face trainer led sessions conducted in a classroom setting and training kitchen setting.
Online learning is facilitated through the Campbell Institute learning platform, hosted on Moodle learning management system.
Workplace learning (on-the-job work placement) is required and forms part of the SIT40521 Certificate IV in Kitchen Management, students are required to complete a work placement in a commercial kitchen environment. Students must complete the required amount of services for units that require mandatory work placement.
Locations
Parramatta campus, 43-45 Marion St, Parramatta, NSW 2150
Training workshop, La Cuisine, 118 Church St, Parramatta, NSW 2150
Work placement, approved-supervised industry work placements is delivered under a Memorandum of Understanding (MOU)
Possible Pathways
- Caterer
- Chef de Partie
- Commercial Cook
Study pathways:
After achieving SIT40521 Kitchen Management, individuals may choose to study SIT50422 Diploma of Hospitality Management. This qualification is offered by Campbell Institute.
DURATION
This qualification is delivered over 78 weeks (full-time), 54 weeks of training and assessment, 12 weeks of structured work placement, and 12 weeks of term
break.
Course Structure
To attain this qualification, 33 units of competency must be successfully completed
| Unit Code | Unit Name | Core/Elective |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXCCS014 | Provide service to customers | Elective |
| BSBTEC301 | Design and produce business documents | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nuts allergies. Please note that all students must complete all of the units of competency required
Qualification outcome
As a registered training organisation (RTO), Campbell Institute operates within the Vocational Education and Training Quality Framework (VETQF) and the Australian Qualifications Framework (AQF) delivering nationally recognised qualifications and Units of Competency.
Students who have met the course completion criteria by achieving competency in all the units of the course as stipulated in the Training Package will receive a Certification for the qualification SIT40521 Certificate IV in Kitchen Management. Students who do not successfully complete the qualification will be issued with a Statement of Attainment listing all units that have been deemed competent.
Skills recognition
Credit Transfer
Campbell Institute as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake. To apply for exemption/credit transfer from units completed at another training organisation, you will need to complete a Credit Transfer Application Form available from any campus.
Your completed Credit Transfer Application Form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the campus either in person or by email at info@campbellinstitute.edu.au. There are no fees attached to Credit Transfers. Requests without documentary evidence will not be processed and will be returned to students. For further information, please refer to the International Student Handbook.
Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person’s skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.This can include skills from:
- Previous study including courses at another Registered Training Organisation (RTO) or college, through adult education classes or training programs at work;
- Work experience (including both work that is paid and unpaid); and/or
- Life experience (for example leisure pursuits or voluntary work).
RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.
Students seeking RPL need to indicate this on their enrolment form at the time of enrolment. For further information please refer to the International Student Guide or contact Campbell Institute at info@campbellinstitute.edu.au. For further information, please refer to the International Student Handbook.