SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT
(Domestic student)
SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT
(Domestic student)
Location
Level 5-6, 119 Charlotte St Brisbane QLD 4000
Course Duration
Full-time: 78 weeks
Including 48 food services periods (consist of 200 hours work placement)
About this course
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.
Entry Requirements
(1) Successful completion of Australian Year 11 or the Australian/overseas equivalent is mandatory.
Note: As part of the enrolment process students are required to complete a Language, Literacy, and Numeracy (LLN) test to ensure that the student has the ability to complete the course.
Course Structure
The program comprises of the following 33 units of competency:
| Units of competency: | |||
|---|---|---|---|
| Unit Code | Unit Title | Core/Elective units | Sequence |
| SITHCCC023 | Use food preparation equipment | Core | 12 |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core | 13 |
| SITHCCC028 | Prepare appetisers and salads | Core | 15 |
| SITHCCC029 | Prepare stocks, sauces, and soups | Core | 16 |
| SITHCCC030 | Prepare vegetable, fruit, eggs, and farinaceous dishes | Core | 17 |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core | 18 |
| SITHCCC035 | Prepare poultry dishes | Core | 19 |
| SITHCCC036 | Prepare meat dishes | Core | 20 |
| SITHCCC037 | Prepare seafood dishes | Core | 23 |
| SITHCCC041 | Produce cakes, pastries, and breads | Core | 25 |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core | 27 |
| SITHCCC043 | Work effectively as a cook | Core | 33 |
| SITHKOP010 | Plan and cost recipes | Core | 29 |
| SITHKOP012 | Develop recipes for special dietary requirements | Core | 28 |
| SITHKOP013 | Plan cooking operations | Core | 30 |
| SITHKOP015 | Design and cost menus | Core | 31 |
| SITHPAT016 | Produce desserts | Core | 26 |
| SITXCOM010 | Manage conflict | Core | 1 |
| SITXFIN009 | Manage finances within a budget | Core | 3 |
| SITXFSA005 | Use hygienic practices for food safety | Core | 5 |
| SITXFSA006 | Participate in safe food handling practices | Core | 6 |
| SITXFSA008 | Develop and implement a food safety program | Core | 10 |
| SITXHRM008 | Roster staff | Core | 4 |
| SITXHRM009 | Lead and manage people | Core | 9 |
| SITXINV006 | Receive, store, and maintain stock | Core | 7 |
| SITXMGT004 | Monitor work operations | Core | 8 |
| SITXWHS007 | Implement and monitor work health and safety practices | Core | 2 |
| SITXWHS005 | Participate in safe work practices | Elective | 11 |
| SITHKOP009 | Clean kitchen premises and equipment | Elective | 14 |
| SITHFSA007 | Transport and store food | Elective | 21 |
| HLTAID011 | Provide First Aid | Elective | 32 |
| SITHCCC026 | Package prepared foodstuffs | Elective | 22 |
| SITHCCC040 | Prepare and serve cheese | Elective | 24 |
*Asterisk includes one or more prerequisite units of competency
#MIA doesn’t offer HLTAID011 training internally. Students can complete it with other RTOs, apply for credit transfer with a valid certificate, and submit their first aid certificate before starting work placement. However, students are responsible for covering the costs associated with this Unit of Competency.
On successful completion of the program, learners will be awarded with SIT40521 Certificate IV in Kitchen Management.
Mode of Delivery
- 20 hours Face-to-Face Delivery Per Week
Classroom and Commercial Kitchen
The delivery is classroom and off-campus commercial kitchens, based, face-to-face, so that students can complete in-class and commercial kitchen activities, practice exercises and discussions. Students will be provided with textbooks and workbooks to support the learning. Delivery has been timetabled to ensure you can develop the theoretical skills and knowledge and have the opportunity to develop practical skills in a class/commercial kitchen situation before commencing the work experience/practical components of the course. Individual learning includes: work/home-study, the completion of assignments and individual reading and research.
Work Placement
- the supervisor or assessor completing workplace observations of students’ performance,
- the student collecting samples of workplace documents and recording work activities in a commercial kitchen
- work placement sourced by MIA
- MIA also provides the flexibility for students to source their own work placement enterprise. The enterprise requires MIA approval before commencement.
There is no guarantee of employment or salary payment during workplace training.
Assessment methods
The institute’s assessment methods include:
- Written assignments,
- Written and Oral questioning,
- Observation,
- Work-based projects.
- RPL
Recognition
An application can be made for Recognition of Prior Learning (RPL) when the student believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.) or have an equivalent qualification or part of a qualification. MIA recognises the AQF qualifications and Statements of Attainment issued by any other RTOs and grants credit for these towards an award where applicable.
The application for RPL and/or Credit Transfer should be lodged prior to or immediately after the enrolment.
Fees and Payment
Please contact us for the latest fee and promotion.
Course Outcome
The following employment pathways are available to students who complete this qualification:
- Students can enrol in Australian Universities to continue and pursue this career path. They can apply their knowledge and skills gained whilst in Australia to make a difference in their home country or seek to live and work anywhere in the world. In addition, international students who work in the food and hospitality field can formalise their work experience with a recognised Australian training certification, so they can tap into the jobs that are available in the industry.
- Job opportunities for international students for professional roles such as opportunities in restaurants, hotels, clubs and cafés. Possible job roles may include chef, chef de partie.
In summary, the completion of this qualification can allow students to work in hospitality industry such as restaurants, hotels, clubs and cafés. Possible job roles may include a diversity of employers or students may choose to undertake higher education qualifications in hospitality and management.
Note:
(i) The institute does NOT guarantee a successful education assessment outcome for the student or intending student.
(ii) The institute does NOT guarantee a successful employment outcome for the student or intending student.
(iii) The institute does NOT guarantee a migration outcome from undertaking any course offered by the registered provider.
Additional Requirement
Food handling Student will need to be able to handle and cook dairy products and non-vegetarian food items including beef and pork.