Course Details
| Qualification code & title | SIT40521 Certificate IV in Kitchen Management |
| CRICOS code | 109541K |
| Qualification description | 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. |
| Requirements | To be awarded this qualification, competency must be demonstrated in
Total number of units = 33
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| Learner characteristic and target group | Target groups for the SIT40521 Certificate IV in Kitchen Management will be international students who are:
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| Delivery mode | Face-to-Face as well as in the workplace |
| Delivery site | This program is delivered at the Mid City College campus located at:
Unit 22, Level 4, 28 University Avenue, Canberra, ACT, 2601 The practical kitchen is located at: 14 Purdue Street, Belconnen ACT 2617 |
| Course duration | 78 weeks.
This qualification will be delivered over 66 weeks of training and assessment and a total 12 weeks of term breaks. |
| Entry requirements | Students entering this course at Mid City College must meet the following entry requirements:
Age requirements Students must be a minimum age of 18 years at the time of course commencement.
Academic Requirements To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher.
English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS overall score of 6.0 or TOEFL IBT 60 or Cambridge English Advanced (CAE) 52 or PTE Academic 50 or equivalent (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
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| Pathways | Students who complete this course may wish to continue their education in a range of diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.
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| Course credit | If a certificate with a statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by Mid City College about the units as per the training plan. |
Units of Competency
| Unit Code | Unit Title | 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, egg and farinaceous dishes | Core |
| SITHCCC031 | Prepare poultry dishes | Core |
| SITHCCC035 | Prepare seafood dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare food to meet special dietary requirements | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC016 | Produce desserts | Core |
| SITHKOP042 | Prepare food to meet special dietary requirements | Core |
| SITHKOP043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHPAT005 | Use hygienic practices for food safety | Core |
| SITXCOM006 | Participate in safe food handling practices | Core |
| SITXFIN006 | Receive, store and maintain stock | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Elective |
| SITXMGT004 | Monitor work operations | Elective |
| SITXWHS007 | Implement and monitor work health and safety practices | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITXCCS014 | Provide service to customers | Elective |
| SITXCCS015 | Enhance customer service experiences | Elective |
| BSBTWK501 | Lead diversity and inclusion | Elective |
Work placement
Work placement component is required for work-based training of:
- 12 service periods for the unit SITHKOP013 Plan cooking operations, calculated at approx. 4 hours per service (48 hours) and
- 192 hours for SITHCCC043 work effectively as a cook.
Facilities & Equipment
The following facilities, equipment and resources will be used to deliver and assess this qualification:
- Training rooms, including desks, chairs, whiteboard, and overhead projector
- Fully functional commercial kitchen
- Computers with Microsoft Office and access to the Internet.
- Learning and assessment materials as outlined in this TAS.
