SIT40521 Certificate IV in Kitchen Management

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.

Enrolment Information

  • CRICOS Course Code: 111726E
  • CRICOS Duration: 78 Weeks (6 terms)
  • 20 hours per week
  • Blended – Classroom + Work-Based Training
  • Work component: 200 hours
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Course duration & Units of Competency

Unit Code and Title Type
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 vegetarian and vegan dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC041 Produce cakes, pastries and Breads Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP010 Plan and cost recipes Core
SITHPAT016 Produce desserts Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXINV006 Receive, store and maintain stock Core
SITHCCC025 Prepare and present sandwiches Elective
SITHCCC026 Package prepared foodstuffs Elective
SITHCCC038 Produce and serve food for buffets Elective
SITHCCC040 Prepare and serve cheese Elective
SITHPAT014 Produce yeast-based bakery products Elective
SITXWHS005 Participate in safe work practices Elective
SITXCOM010 Manage conflict Core
SITXHRM009 Lead and manage people Core
SITXFIN009 Manage finances within a budget Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXHRM008 Roster staff Core
SITHKOP013* Plan cooking operations Core
SITHKOP015* Design and cost menus Core
SITXFSA008* Develop and implement a food safety program Core
SITHKOP012 Develop recipes for special dietary requirements Core

This qualification will be delivered face to face in the classroom over a period of 78 weeks comprising of:

  • 6 terms of 10 weeks each
  • All units will be delivered standalone
  • Term breaks amount to a total of 18 weeks (as specified in the timetable)

Note: For students who withdraw prior to completion of the whole course, only a Statement of Attainment will be provided for units of competency completed upon formal request.

Entry Requirements

International students must achieve an English language proficiency equivalent to IELTS 6.0 with no score lower than 5.0 for all courses. For equivalent English language tests see https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500#Eligibility

  1. International students must be at least 18 years of age at the time of their course commencement at OAK LEAF.
  2. Successful completion of Australian Year 11 (or equivalent) or Certificate III or higher.
  3. Either a minimum IELTS test score of overall 6 with no band less than 5 or equivalent for direct entry, or an IELTS score of overall 5 or equivalent with an ELICOS (up to 20 weeks) to be taken prior to entry into the main VET course. Results older than 2 years are not acceptable.

OR

Evidence that, within two years of their application date, students have Successful Completion of AQF Certificate IV in Australia within two years from the start of study.

OR

Oak Leaf Education Institute – English Language course achieve Advanced Level.