SIT40521
CERTIFICATE IV IN KITCHEN MANAGEMENT

Certificate IV in Kitchen Management

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Course Code:

National Course Code: SIT40521 || CRICOS Course Code: 109533K

Course Duration:

78 Weeks - Full Time Study (including breaks)

Intake:

Every Month

Campus:

Level 9, 120 Spencer Street, Melbourne VIC 3000.

The training kitchen location is at Kitchen 4, 79 Sunshine Road, West Footscray VIC 3012.

Assessment Methods:

Written work, case study, log book/third party report and observations.

Work Placement Hours:

200 Hours

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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.

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

  • 18 years or older
  • Satisfactorily completed year 11 or equivalent
  • IELTS 5.5 or equivalent

Must have:

  • Access to a computer (with Adobe Reader, Microsoft Word and a web browser)
  • Access to the Internet
  • Access to a video and audio recording device
  • Computer skills including an understanding of how to access an online video conferencing software, how to use Microsoft Word and Adobe Reader, and be able to download, scan and upload documents, and how to access online materials. (If you need any help regarding access to a computer and meeting the computer skill requirements, the college can provide support for you).

Applicants with no formal qualification and who are commencing within or have experience within the relevant industry may also be considered for entry into the course.

To be awarded this qualification, competency must be achieved with total of thirty-three (33) units, consisting of 27 core units and 6 elective units

  • Unit Code
  • Unit Title
  • 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
  • Unit Code
  • Unit Title
  • ELECTIVE UNITS
  • SITHCCC025
  • Prepare and present sandwiches*
  • SITHCCC038
  • Produce and serve food for buffets**
  • SITHCCC040
  • Prepare and serve cheese*
  • SITHCCC044
  • Prepare specialised food items**
  • SITXHRM010
  • Recruit, select and induct staff
  • SITXWHS005
  • Participate in safe work practices
  • Prerequisite unit(s)
  • *
  • SITXFSA005 Use hygienic practices for food safety
  • **
  • SITHCCC027 Prepare dishes using basic methods of cookery
    SITXFSA005 Use hygienic practices for food safety
  • ***
  • SITHCCC027 Prepare dishes using basic methods of cookery
    SITHCCC042 Prepare food to meet special dietary requirements
    SITHKOP010 Plan and cost recipes
    SITXFSA005 Use hygienic practices for food safety
  • ****
  • SITHKOP010 Plan and cost recipes
  • *****
  • SITXFSA005 Use hygienic practices for food safety
    SITXFSA006 Participate in safe food handling practices

^ will be assessed including during work placement

Elective units have been selected by the College in consultation with industry experts.

The modes of study include:

  • Online and face-to-face training
  • Practical training in commercial training kitchen
  • Work placement
  • Self-study

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

This qualification provides a pathway to work as

  • Chef
  • Chef de partie

  • Tuition Fee = $22,000

Melbourne City College Australia has approved articulation arrangements with Southern Cross University, recognising the learning complete within these courses/qualifications for entry into the first or second year of a related Southern Cross course, with maximum credit:

Melbourne City College Australia Course Southern Cross Course Credit
SIT40521 Certificate IV in Kitchen Management 2206700 Associate Degree of International Hotel and Tourism Management (The Hotel School Course CRICOS code: 104631D); OR 4 units, of a total of 16 (25% of the course) – 4 specified units:
  • HOTL1002 Accounting and Finance for Hotel Operations
  • HOTL1006 Business Communications
  • HOSP1003 Food and Beverage Operations
  • HOTL1003 Management Practices
3007005 Bachelor of Business in Hotel Management (The Hotel School Course CRICOS code: 111082C) 4 units, of a total of 24 (16% of the course) – 4 specified units:
  • HOTL1002 Accounting and Finance for Hotel Operations
  • HOTL1006 Business Communications
  • HOSP1003 Food and Beverage Operations
  • HOTL1003 Management Practices

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