Certificate IV in Kitchen Management

SIT40521 Course Outline

Course CRICOS Code: 114230E
Duration: 52 weeks (40 weeks of study plus 12 week break)

MODE OF STUDY

Students study full time mixed mode of delivery that integrates:

Face to Face and Online study-Total of 20 hours per week.
*Self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion-Approximately 10 hours per week.
360 hours mandatory work placement.

COURSE DESCRIPTION

Certificate IV in Kitchen Management reflects the role of commercial 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.

COURSE STRUCTURE

SIT40521 Certificate IV in Kitchen Management consists of thirty-three (33) units of competency, comprising 27 core units and 6 elective units, in accordance with the packaging rules.

Unit of Competency

Core Units

SITCOM010 Manage Conflict

SITXFIN009 Manage finances within a budget

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXFSA008 Develop and implement a food safety program

SITHCCC043 Work effectively as a cook

SITHKOP012 Develop recipes for special dietary requirements

SITHCCC028 Prepare appetisers and salads

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare Sea food dishes

SITXFSA005 Use hygienic practices for food safety

SITXWHS007 Implement and monitor work health and safety practices

SITXMGT004 Monitor Work Operations

SITXINV006 Receive, store and maintain stock

SITHKOP010 Plan and cost recipes

SITHKOP015 Design and cost menus

SITHKOP013 Plan cooking operations

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC030 Prepare Vegetable, fruit, eggs and farinaceous dishes

SITHCCC035 Prepare poultry dishes

SITHFSA006 Participate in safe food handling practices

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC041 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

Elective Units

SITXWHS006 Identify hazards, assess and control safety risks

HLTAID011 Provide First Aid

BSBTWK501 Lead diversity and inclusion

SITHCCC026 Package prepared foodstuffs

SITHCCC040 Prepare and serve cheese

SITHCCC044 Prepare specialised food items

ENTRY REQUIREMENTS

International Students must be 18 years of age at the time of enrolment
Academic Entry Requirements: Year 12 or equivalent of Australian HSC.
English Language Entry Requirements: IELTS score 6.0 (with no bands less than 5.5) or equivalent Pearson Test of English (PTE).

CAREER OPPORTUNITIES & EDUCATION PATHWAYS

Graduates at this level will have skills for work. Job roles and titles may vary but can include:

Chef
Chef de partie

EXIT POINT/AWARD

Students that successfully complete all 33 units of competency as stated in the Course Structure and 360 hours mandatory work placement, will be issued with SIT40521 Certificate IV in Kitchen Management. This qualification is recognised nationally under the Australian Qualifications Framework (AQF).

Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.

RECOGNITION OF PRIOR LEARNING (RPL) AND CREDIT TRANSFERS

Fast track your way to a formal qualification by earning credit for what you already know. If you believe you have related skills or have relevant units/qualifications obtained in previous successful studies, please indicate on your application form that you wish to apply for RPL/Credit.

Australian Health and Horticulture Institute Pty Ltd recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by a Registered Training Organisation.

COURSE FEES

2025 Fees:

Tuition Fees

14,000 AUD - Course Fees (Onshore)

14,000 AUD - Course Fees (Offshore)

Non-Tuition Fees*

1,250 AUD - Enrolment Fee

1,250 AUD - Materials Fee

* These are the mandatory fees related to studies. There may be other additional fees related to student administration - these are clearly outlined on page 5 of the Letter of Offer and Student Acceptance agreement.

ADDITIONAL INFORMATION

For further information regarding studying with AHHI, please refer to our Student Handbook which outlines all additional terms, conditions, and information related to student life in Australia.