SIT40521– Certificate IV in Kitchen Management
CRICOS Code: 113684E
Course Code: SIT40521
Duration: 78 Weeks
This qualification reflects the role of SIT40521– Certificate IV in Kitchen Management roles who have established specialized skills in a Kitchen Management.
Individuals in these roles carry out moderately complex tasks in a specialist field, working independently, as part of a team or leading a deliverable with others. They may apply their skills across a wide range of industries, business functions and departments, or as a business owner (sole trader/contractor).
Entry Requirements
AICSE student selection process has been developed to ensure that students are enrolled in a qualification that best suits their needs. These selection criteria consider a variety of factors when assessing a student’s suitability for undertaking the course. The following will be considered when deciding the suitability for enrolment:- The student’s needs and desired outcomes as the student indicates in the Pre-Training Review (PTR);
- The ability and commitment of the student to completing the course;
- Eligibility requirements as outlined in the applicable National Training Package;
- Student’s existing ability in the ACSF core skills (learning, reading, writing, oral communication and numeracy). The Language, Literacy and Numeracy assessment will be completed as part of the PTR process.
Students not meeting these requirements will be directed to more suitable qualifications.
Minimum education standard
Year 12 or equivalent.
Age restrictions
Students must be 18 years of age or above.
English requirements
- Meet one of the following English proficiency requirements:
- Valid IELTS score of 6.0 or equivalent, with no score below 5.5 in any band
- IBT 60
- PTE Academic 50
- CAE 169
- OET C
- Duolingo 95
- General English Advanced*
- MOI Certificate
- Certificate III or Higher Qualification with an Australian Institution.
- Evidence of successful completion of at least five (5) years (full time equivalent) study taught and assessed in English.
- Valid IELTS score of 6.0 or equivalent, with no score below 5.5 in any band
Study Pathway And Career Opportunities
After completion of SIT40521– Certificate IV in Kitchen Management, students may wish to undertake ICT60220 Advanced Diploma of Information Technology or a pathway to higher education such as:- Bachelor of Hotel Management
- Culinary Management
Students who complete this course may gain work as a:
- Commis Chef
- Line Cook
- Catering Assistant
- Kitchen Hand
Assessment
All units of competence will be assessed using a selection of tools- Portfolio
- Observation
- Report
- Verbal Questions and Answers
- Written Assessment
- Practical demonstration / Role Play
- Presentations / Meetings / Discussions
Recognition Of Prior Learning
RPL is the assessment process for recognizing competencies gained through previous learning, work, and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact AICSE prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.
Delivery Mode, Duration And Location
Duration : 78 weeks tuition + 12 weeks break
Face-to-face classroom-based learning and work-based
Please note that tuition fees for the SIT40521– Certificate IV in Kitchen Management may vary based on different factors such as scholarships, financial aid, and other considerations. We are committed to providing accessible and affordable education.
For the most accurate and up-to-date information regarding tuition fees for this course, please contact our admissions team. They will be more than happy to assist you and provide detailed information tailored to your circumstances.
Course Structure / Units Of Competency
SIT40521– Certificate IV in Kitchen Management requires the successful completion of 33 units of competency.| 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 |
| SITXCCS014 | Provide service to customers |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC025* | Prepare and present sandwiches |
| SITXINV007 | Purchase goods |
| HLTAID011 | Provide First Aid |
Payment Option
If you wish to accept the offer, you need to sign the Acceptance of Offer form together with the minimum payment of fees. You can use the following payment methods:- Cash or EFTPOS in person at AICSE campus
- Credit Card (Visa or MasterCard) on the student invoice
