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SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT

Home > Kitchen and hospitality management

faculty 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. 

To achieve this qualification, the candidate must have completed at least 192 hours of work as detailed in the Assessment Requirements of the units of competency. 

Course Name: CERTIFICATE IV IN KITCHEN MANAGEMENT

VET National Code: SIT40521

CRICOS CODE: 109579G

  • Tuition Fee: Onshore - $AU 15,500 | Offshore - $AU 18,000
  • Material Fee: Onshore - $AU 1,750 | Offshore - $AU 1,750

Entry Requirements

The entry requirements to get into this course are as below:

  • International students must be 18 years of age or above at the time of their course commencement at Melbourne Metro College.
  • To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.

International students must demonstrate English language proficiency with minimum score of:

  • IELTS overall band of 6.0 (Academic), or

  • PTE (Pearson Test of English) 46; or equivalent.

  • All students must undertake a pre-training review conducted before the enrolment to identify students training needs and their suitability into the course.
  • This review can by completing a questionnaire or via an interview with a designated Melbourne Metro College staff. The review also helps to assess oral communication skills of the student.
  • All student enrolling in this course is expected to have basic computer skills including use of internet, email and word processor.
Contact Information
address :

Level 5, 440 Elizabeth St, MELBOURNE, VIC 3000

73-81 Murray St, Hobart, Tasmania 7000

admissions@melmc.edu.au

+61 39 9997401

related download

Language Literacy & Numeracy (LLN) Test

Prior to the commencement of the course, all students are required to undertake a language, literacy and numeracy (LLN) test mapped at Australian Core Skills Framework and required to attain score at ACSF Level.

Learning skills:

4

Reading skills:

3

Writing skills

3

Oral communication skills

4

Numeracy skills

3

  • Melbourne Metro College will use online ACSF mapped LLN assessment tool to conduct a LLN test (https://llnrobot.com.au/)
  • If students do not meet English and LLN requirements, students will be provided with appropriate strategies to assist them with their learning including:
  • Flexible scheduling and delivery of training and assessment
  • Providing the student with extra language/LLN assistance during class time; or
  • Advising students to enrol in a language and literacy course to develop his or her skills to an appropriate standard, eg ELICOS (See LLN support in Student Support Section)

Course Duration

The qualification is delivered over 78 weeks comprising of: 

  • 5 terms of 10 weeks each (50 weeks total), including 

13 weeks for Work placement (192 hours) 

  • Holiday breaks amounting to 15 weeks (as specified in the timetable) 

Students are required to attend 20 hours of classroom training per week.  

Homework is expected to be approximately 5 hours a week.  

The training and assessment schedule shows the weeks during which training is delivered and assessment conducted for each unit. 

Course Structure

Unit of Competency

The unit codes marked with an asterisk (*) indicates prerequisite units.

Code

Title

Core or 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, eggs 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

 

SITXHRM008

Roster staff

Core

 

SITXHRM009

Lead and manage people

Core

 

SITXINV006*

Receive, store and maintain stock

Core

 

SITXMGT004

Monitor work operations

Core

 

SITXWHS007

Implement and monitor work health and safety practices

Core

 

BSBTWK401

Build and maintain business relationships

Elective

 

SITHCCC038*

Produce and serve food for buffets

Elective

 

SITHCCC040*

Prepare and serve cheese

Elective

 

SITHCCC044*

Prepare specialised food items

Elective

 

SITXCCS014

Provide service to customers

Elective

 

SITXFIN010

Prepare and monitor budgets

Elective

 

 

Delivery Approach

A face-to-face training mode is employed for this qualification. All classroom-based training will take place at the Melbourne Metro College training facilities. The structured supervised self-study component of this course amounts to 4 hours a week. Students are provided with access to self-study guide for completion of a range of activities. The estimated time to complete activities is documented in the guide for each unit. This is a mandatory component of a student’s study and student’s attendance and participation will be monitored.

Recognition of Prior Learning (RPL) and Credit Transfer

• Prior to the enrolment and at enrolment, students are made aware of the availability of Credit Transfer (CT) and Recognition of Prior Learning (RPL).
• Students are required to apply for CT of any relevant units and may also apply for RPL prior to course commencement.
• Students must show evidence that can be verified such as a statement of results for credit transfer to be granted.

Assessment

Students are provided with:
• Student Assessment Booklet
• Other documents specific to the workplace simulation task requirements

Pathways

After achieving SIT40521 Certificate IV in Kitchen Management, learners may wish to continue their education in courses related to health care and community services. Learners may also progress into higher courses such SIT50422 Diploma of Hospitality Management and SIT60322 Advanced Diploma of Hospitality Management.

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.

Possible job titles include Area Manager, Motel Manager, Operations Manager.
Please refer to the following source for Pathway and employment outcomes

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