SIT40521 Certificate IV in Kitchen Management

Course Overview

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. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Details

Provider Name Training Organisation NSW Pty Ltd trading as Darwin Institute of Trade
RTO Code 41128
CRICOS Provider Code 03609J
CRICOS Course Code 111253M
Delivery Location Level 6, 460 Church Street, Parramatta, NSW 2150, Australia
49–51 Henderson St, North Melbourne, VIC 3051, Australia
Kitchen Location Unit 19, 30 Beaconsfield Street, Alexandria NSW 2015
37 Goodwood Rd, Wayville SA 5034
Delivery Mode Face to face on campus, comprising classroom theory sessions and practical training in a commercial training kitchen, plus a supervised work placement.
Duration 78 weeks, including 66 study weeks and 12 weeks of holidays
Study Load 20 hours per week in the classroom
Work Placement 240 hours (DIT ensures appropriate insurance and WHS (Work Health and Safety) coverage during work placement; placement supervision is coordinated under DIT’s Work Placement Policy)
Estimated Self-Study Hour 5 hours per week (may be more or less depending on learner’s pre-existing skills and knowledge)

This program meets CRICOS full-time study requirement (20 contact hours per week).

Pathways

Once students have successfully completed SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT, they can apply for jobs within the hospitality industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.

The further study pathways available to students who undertake this qualification include:

  • SIT50422 Diploma of Hospitality Management
  • or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package

Recognition of Prior Learning (RPL)

Students may apply for recognition of prior learning or credit transfer for existing qualifications, skills, knowledge and experience. Granting course credit may reduce the duration of the course and may affect course fees. The process is set out in DIT’s Student Enrolment and Completion Policy and Training and Assessment Policy.

Units of Competency

A total of 33 Units (27 core + 6 electives ) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.

Code
Title
Core / Elective
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
SITHKOP012*
Develop recipes for special dietary requirements
Core
SITHKOP013*
Plan cooking operations
Core
SITHKOP015*
Design and cost menus
Core
SITHPAT016*
Produce desserts
Core
SITXCOM010
Manage conflict
Core
SITXFIN009
Manage finances within a budget
Core
SITXFSA005
Use hygienic practices for food safety
Core
SITXFSA006
Participate in safe food handling practices
Core
SITXFSA008*
Develop and implement a food safety program
Core
SITHXRM008
Roster staff
Core
SITHXRM009
Lead and manage people
Core
SITXINV006*
Receive, store and maintain stock
Core
SITXWHS007
Implement and monitor work health and safety practice
Core
SITXCCS015
Enhance customer service experiences
Elective
SITHCCC038*
Produce and serve food for buffets
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXCCS014
Provide Service to Customer
Elective
SITHCCC040
Prepare and serve cheese
Elective
SITHKOP011
Plan and implement service of buffets
Elective

Unit selection may vary depending on training package updates or student needs.

COURSE ENTRY REQUIREMENT

The training product does not specify entry requirements. Darwin Institute of Trade applies the following entry requirements to this course. All applicants must meet each of the following.

  • Participate in a course entry interview to determine suitability for the course and individual student needs. The interview also assesses the applicant’s ability to use digital technologies.
  • Have an overall IELTS score of 6.0, with test results no more than two years old. Other English language tests such as PTE and TOEFL may be accepted. Applicants must provide their results so that Darwin Institute of Trade can confirm they are equivalent to IELTS 6.0.
  • Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Darwin Institute of Trade (DIT) is able to provide.
  • Have successfully completed Australian year 12 or equivalent.
  • Are at least at age of 18 on the date of course commencement.
  • Must have sound digital literacy and access to working internet and access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.
  • International students must maintain a valid visa and meet attendance and academic progress requirements.

ASSESSMENT METHODOLOGY

Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:

Written Questions
Projects
Presentations
Report Writing
Role Plays / Observations
Kitchen Based Demonstration
Work Placement

At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.


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