Course 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.

Entry Requirements

AIE requires that the following criteria be met:

• Applicants must be a minimum of 18 years old at the time of commencement.
• Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
• A minimum IELTS score of 6.0 overall with no band/sub score under 5.5 or a PTE score of 46, or a Certificate III in EAL or its equivalent, is necessary.

In addition, 

• Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork. 
• Applicants should have basic computer and MS Office skills (Word, Excel and Power Point

Note: Alternatively, Students may demonstrate the Language, Literacy and Numeracy requirement through the college LLN assessment test.

Target Group 

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a cook. 

Recommended Educational Pathways 

Pathways into the qualification:

Individuals may enter SIT40521 – Certificate IV in Kitchen Management  with limited or no vocational experience and without a lower level qualification. 

Pathways from the qualification: 

After achieving SIT40521 – Certificate IV in Kitchen Management, individuals could progress to SIT50422 – Diploma of Hospitality Management qualification. 

Career Prospects

This qualification provides a pathway to work in hospitality and kitchen management role. Possible job titles include:

• Chef
• Chef de partie

Delivery 

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training – WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. 

Work Based Training – WBT 

Students are required to complete a minimum of (360 hours) in a commercial kitchen to meet the requirement of qualification SIT40521 Certificate IV in Kitchen Management. 

AIE’s WBT Coordinator will assist in sourcing workplaces for students. WBT Coordinator/Trainer/Assessor will visit each student in the workplace a minimum of 3 times to assess competency during planned and unplanned visits.

Delivery Locations 

• Level 11, 474 Flinders Street, Melbourne VIC 3000 

• 242 Lygon Street, Carlton VIC 3053

Assessments 

Assessment will usually commence in the session following delivery. As this is a competency–based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: 

• Knowledge test, 

• Written assignment, 

• Practical observation /demonstration, 

• Logbook, 

• Role play and 

• Project 

RPL /Credit Transfers 

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience. 

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications. 

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency. 

Unit of Competence

To achieve the SIT40521 – Certificate IV in Kitchen Management, 33 units must be completed. These include 27 core units and 6 elective units.

Core Units

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 Units

SITXHRM007 Coach others in job skills

SITHCCC040 Prepare and Serve cheese

SITHCCC039 Produce pates and terrines

SITHCCC026 Package prepared foodstuffs

SITXWHS005 Participate in safe work practices

SITHKOP009 Clean kitchen premises and equipment