Campbell Institute

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 5.5 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

Career 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.