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 organizations 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.
| 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 | Suit 2, Level 3, Macquarie Street, PARRAMATTA, NSW, 2150 DIT Melbourne, 49-51 Henderson St, NORTH MELBOURNE, 3051 Level 4, 38 Cavill Ave, SURFERS PARADISE,4217 |
| 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).
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:
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
A total of 27 Units (24 Core and 3 electives) must be completed and deemed competent to achieve the qualification CPC50220 Diploma of Building and Construction (Building). 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 27 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.
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.
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: