The SIT40521 Certificate IV in Kitchen Management 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.
Face to face at level 5, 85 Queen Street, Melbourne VIC 3000 and 97 Smith St, Fitzroy, Victoria 3065 (Training Kitchen)
At Ridge International College, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.
78 Weeks (including 60 scheduled tuition weeks and up to 18 weeks of holidays)
The further study pathways available to students who undertake Certificate IV in Kitchen Management include:
Prospective careers in hospitality include a cook and/or trainee chef in the following establishments:
|Pre-requisites:||There are no pre-requisites for Certificate IV in Kitchen Management or any of the units of competency contained within it.|
Application Fee: $200 (non-refundable)
Resource Fee: $1,100 (non-refundable)
The Certificate IV in Kitchen Management (SIT40521) required the completion of 33 units (including 27 core units and 6 electives).
|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|
|SITHCCC035*||Prepare poultry dishes||Core|
|SITHCCC037*||Prepare seafood dishes||Core|
|SITHCCC036*||Prepare meat dishes||Core|
|SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|SITHCCC041*||Produce cakes, pastries and breads||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|
|SITXFIN009||Manage finances within a budget||Core|
|SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXHRM007||Coach others in job skills||Elective|
|SITXHRM009||Lead and manage people||Core|
|SITXMGT004||Monitor work operations||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITXWHS005||Participate in safe work practices||Elective|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITHKOP009||Clean kitchen premises and equipment||Elective|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|SITHKOP015*||Design and cost menus||Core|
|SITXFSA008*||Develop and implement a food safety program||Core|
|SITHCCC038*||Produce and serve food for buffets||Elective|
|SITHCCC040*||Prepare and serve cheese||Elective|
|SITHCCC044*||Prepare specialised food items||Elective|
The students are required to undertake at least 240 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. We will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 48 complete food service periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks and maintain a logbook throughout the placement.
This program is to be delivered face to face at the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.
Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.
Ridge International College use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:
Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).
Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to our staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.