SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code
109606J
CRICOS Provider Code
03944E
RTO Number
41568
Study Mode
Face To Face
About This Course
Course Overview: SIT40521 Certificate IV in Kitchen Management
Transform Your Culinary Passion into a Professional Career. At Imperial Institute of Sydney, our Certificate IV in Kitchen Management is designed for aspiring chefs and culinary enthusiasts looking to elevate their careers. Whether you aim to become a fully qualified chef, a chef de partie, or take on a supervisory role in the kitchen, our course provides the comprehensive skills and knowledge needed for success in the hospitality industry.
Industry-Recognized Qualification
This nationally recognized qualification equips you with both practical kitchen skills and theoretical knowledge. You will master essential aspects of kitchen management, including:
- Kitchen Hygiene and Food Safety: Maintain high standards of cleanliness and safety in food preparation.
- Safe Work Practices: Implement safety protocols to protect yourself and your team.
- Food Preparation and Cooking Techniques: Learn advanced culinary techniques and food presentation skills.
- Menu Planning and Costing: Design and cost effective, appealing menus.
- Financial Management: Understand budgeting and financial operations within a hospitality setting.
- Team Leadership: Develop leadership skills to manage kitchen staff and operations efficiently.
Flexible Learning with Expert Support
Our Certificate IV in Kitchen Management offers on face-to-face learning mode of delivery. It includes 20 hours of weekly instruction, divided between classroom sessions at our state-of-the-art campuses and practical training in our commercial kitchens. Choose from our four convenient locations:
- Sydney City CBD (City Campus)
- Parramatta CBD (Main Campus)
- Cairns, Queensland (Regional Campus)
- Wollongong (Regional Campus)
Each campus is designed to provide an optimal learning environment with excellent public transport links and nearby amenities.
Hands-On Experience
Gain real-world experience through our extensive vocational placement component, comprising of at least 48 service periods of practical training in a commercial kitchen setting. Service period is generally 4 hours that needs to be completed as work placement. Whether you’re placed through our network of industry partners or your current workplace, we ensure a conducive learning environment that meets the required competencies.
Enroll Today
Take the first step towards an exciting and rewarding career in kitchen management. Contact us today to learn more about the Certificate IV in Kitchen Management and how you can join our community of culinary professionals.
For more information, call us at (+61 4 8584 0403) or (1300 5265 11) (Toll Free) or reach out online. Explore the Imperial Institute of Sydney and discover your culinary potential.
Course Details
SIT40521 Certificate IV in Kitchen Management
33 units must be completed:
- 27 core units
- 6 elective units, consisting of:
- 3 unit from Group A
- 1 unit from Group D
- 2 units from Group E
Target groups for the SIT40521 Certificate IV in Kitchen Management are international students who are:
- Seeking to pursue a career in the hospitality industry.
- Seeking to pursue a career as a chef.
- seeking to enter a new industry sector.
- Seeking a pathway to higher level qualifications.
Face to Face
a. Parramatta (Main): Suite 302, Level 3, 20 Macquarie Street Parramatta NSW 2150;
b. Sydney CBD: Level 1, 175 Liverpool St, Sydney NSW 2000;
c. Wollongong: Level 3, 325 Crown St, Wollongong NSW 2500; and/or,
d. Cairns: 2 Orchid Plaza, 58 Lake St, Cairns City, QLD 4870
AUD 24,000
Imperial Institute of Sydney Entry Requirements:
Age Requirement: You must be at least 18 years old at the commencement of the course.
Educational Qualifications:
- Completion of Australian Year 12 or equivalent, or
- Successful completion of an AQF Certificate III qualification or higher.
Course Entry Interview: You must participate in a course entry interview to determine your suitability for the course and assess any specific needs.
Visa Requirements: You must meet the requirements for an Australian student visa subclass 500.
English Language Proficiency:
- A minimum IELTS* score of 6.0, with test results no more than 2 years old. Alternatively, English language competence can be demonstrated through documented evidence of:
- Education in an English-speaking country for at least 5 years, where the medium of instruction was English, or
- Completion of at least a Certificate IV level course in an Australian RTO within the last 2 years.
- A minimum IELTS* score of 6.0, with test results no more than 2 years old. Alternatively, English language competence can be demonstrated through documented evidence of:
Note: Other English language tests, such as PTE and TOEFL, are accepted if the scores are equivalent to an IELTS 6.0. Students must provide their results for verification by the Imperial Institute of Sydney.
Students who complete this course may be able to seek employment within the hospitality industry in roles such as:
• Chef
• Chef de partie
On successful completion of SIT40521 Certificate IV in Kitchen Management, graduates may wish to study SIT50422 Diploma of Hospitality Management, or continue their education in a range of qualifications in the hospitality industry.
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at https://iis.edu.au/
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For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any changes to fees or course duration will be advised to students in writing. If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
SIT40521 Certificate IV in Kitchen Management
Imperial Institute of Sydney endeavours to anticipate students’ needs and implement a range of intervention strategies. Resources and facilities provide students with options to complete each unit of competency.
International students’ Course Progress Monitoring and Attendance Monitoring Policy and Procedures will be adhered to.
| CODE | Title |
|---|---|
| CORE | |
| 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, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHKOP015 | Design and cost menus |
| SITHPAT016 | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006 | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| ELECTIVE | |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC038 | Produce and serve food for buffets |
| SITHFAB025 | Prepare and serve espresso coffee |
| BSBTWK501 | Lead diversity and inclusion |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Assessment Overview
Assessment will occur through a variety of methods, including projects incorporating role-plays, presentations, report, portfolios, case studies and short answer questions. Assessment conditions will ensure a simulated workplace environment.
Assessment tasks:
- Reflect real life work tasks.
- Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
- Are assessed using assessment criteria that relate to the quality of work expected by the industry.
- Are performed to industry safety requirements as relevant.
- Utilize authentic workplace documentation.
- Require students to work with others as part of a team.
- Require students to plan and prioritize competing work tasks.
- Involve the use of standard, workplace equipment such as computers and software.
- Ensure that students are required to consider workplace constraints such as time and budgets.
- Student Assessment Tasks:There is one for each unit of competency that includes instructions to students about each of their assessments. It also includes an assessment plan where students can record the due dates of each task and an Assessment Task Cover Sheet that must be completed for each Assessment submission.
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- Other documents specific to the workplace simulation task requirementsare also included with the assessment tasks. These include document templates and simulated workplace policies and procedures and are described in the student and assessor instructions as relevant.
Each assessment task will be given an outcome of either Satisfactory (S) or Not Satisfactory (NS). Students must complete all tasks for a unit satisfactorily to achieve an overall outcome of Competent (C) for the unit. If one or more of the tasks are assessed as Not Satisfactory, they will be given an outcome for the unit of Not Yet Competent (NYC).
The student can have a total of 3 attempts to complete each task and achieve a ‘Satisfactory’ outcome (noting that the third attempt is chargeable as per the fees and refunds policy). If, after the third attempt, the student is still assessed as Not Satisfactory for a task, they will need to re-enrol in the unit.
Appeals will be dealt with following the Complaints and Appeals Procedure.
Related Courses
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