SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 117820C | Total Course Duration: 97 Weeks
Quick Course Facts
Duration
Full-time 97 weeks, comprising 65 weeks of classes, 10 weeks work-based training, and 22 weeks of breaks
Fees & Charges
Student Tuition Fee: $AUD19,550
Materials Fee: $AUD1,750
Enrolment Fee: $250.00 (non-refundable)
Delivery Location
Theory Campus: Suite 8.01A, Level 8, 492 St Kilda Road, Melbourne
Practical Training Kitchen: G16, 18-38 Siddeley Street, Docklands, VIC 3008
Introduction
SIT40521 Certificate IV in Kitchen Management is a qualification that 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 nonroutine 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. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements & Prerequisites
Entry Requirements & Prerequisites
• Applicants must be minimum 18 years of age at the time of course commencement;
• Demonstrate the attainment of at least ACSF level 3 by successful completion of Australian Year 11 qualification, or an AQF Level 3 qualification (delivered in English), or equivalent. Where a student has completed an academic qualification equivalent to Australian Year 11 but in a Language other than English, they will need to have attained a minimum IELTS score of 6.0 or PTE score of 50 or Certificate III in EAL, or equivalent.
Alternatively, students may demonstrate LLND levels by undertaking Blue Bird Institute’s ASCF LLND Assessments.
In addition, applicants:
• must provide their own laptop/notebook with internet access and MS Work and MS Excel installed;
• should have basic computer and MS Office skills (Word, Excel and Power Point);
• should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Work Placement
Students must complete 48 service periods (192 hours) in an industry workplace and 2 service periods for work-based training (8 hours). Students will be placed by Blue Bird Institute into a workplace. The host employers will have entered into an agreement with the RTO for the provision of work placements. Blue Bird Institute Pathways students will have completed the SIT40521 Certificate IV in Kitchen Management
Completion Requirements
Achievement of 27 core units and 6 elective units is required. The course units of competency are:
| Unit Code | Unit Title |
|---|---|
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXINV006* | Receive, store and maintain stock |
| SITXINV008 | Control stock |
| 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, egg and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHPAT016* | Produce desserts |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC039* | Produce pates and terrines |
| SITXCCS014 | Provide service to customers |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITXFSA008* | Develop and implement a food safety program |
| SITHKOP015* | Design and cost menus |
| SITXCOM010 | Manage conflict |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXMGT004 | Monitor work operations |
| SITXFIN009 | Manage finances within a budget |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITHKOP013* | Plan cooking operations |
| SITHCCC043* | Work effectively as a cook |
*These Units have pre-requisites.
Assessment
Assessment may involve a combination of written assignments, project tasks, and practical tasks.
Duration
Full-time 97 weeks, comprising 65 weeks of classes, 10 weeks work-based training, and 22 weeks of breaks. Students will also be advised that they should undertake at least 5 hours, out of class, of Structured Independent Learning per course week.
Equipment
Students must provide their own laptop with internet access. Resources & Facilities Students will have access to a theory classroom and an industry standard training kitchen
Fees & Charges
Student Tuition Fee: $AUD19,550.00
Materials Fee: $AUD1,750.00
Enrolment Fee: $250.00 (non-refundable)
Fee Refund Policy: Students may access the Fee Refund Policy from the website’s Downloads Page.
Recognition of Prior Learning (RPL)
Students may apply for course credits, advanced standing or exemptions if they are able to provide evidence that demonstrates that they have attained competency. Competency may have been attained through formal and informal training, work experience and life experience. Students should consult with the RTO Manager before making an application.
National Recognition and Credit Transfer
A feature of Australia’s VET Quality Framework is national recognition. RTOs must accept the credentials issued by other RTOs. Blue Bird Institute shall ensure that all Certificates and Statements of Attainment issued by any other RTO are, once verified, accepted. Equally, credentials issued Blue Bird Institute will be recognised Australia wide under these arrangements.
Complaints & Appeals
Students may access the Complaints and Appeals policy through Blue Bird Institute’s website’s Downloads Page.