VET National Code: SIT40521 | CRICOS Code: : 109718A

SIT40521 Certificate IV in Kitchen Management

Sydney Metro College > Kitchen Management > SIT40521 Certificate IV in Kitchen Management
Level:
Certificate IV
CRICOS Code:
109718A
Delivered Location:
Sydney Campus Only
Duration:
78 Weeks
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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.

Course Outline
Qualification Code & Name SIT40521 - Certificate IV in Kitchen Management Qualification Duration 78 Weeks (6 Terms of 10 Weeks)
Terms
Each term consists of 10 weeks.
Unit Code Unit Name Core / Elective
Term 1 SITXHRM009 Lead and manage people Core
SITXCOM010 Manage conflict Core
SITXFIN010 Prepare and monitor budgets Elective
SITXFIN009 Manage finances within a budget Core
SITXHRM008 Roster staff Core
SITXWHS007 Implement and monitor work health and safety practices Core
Term Break (3 Weeks)
Term 2 SITXFSA005 Use hygienic practices for food safety Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC023* Use food preparation equipment Core
SITXFSA006 Participate in safe food handling practices Core
SITHCCC028* Prepare appetisers and salads Core
SITHKOP010 Plan and cost recipes Core
SITHCCC042* Prepare food to meet special dietary requirements Core
Term Break (3 Weeks)
Term 3 SITHCCC030* Prepare vegetable, fruit, eggs, and farinaceous dishes Core
SITHCCC029* Prepare stocks, sauces, and soups Core
SITHKOP012* Develop recipes for special dietary requirements Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHPAT016* Produce desserts Core
Term Break (3 Weeks)
Term 4 SITHKOP015* Design and cost menus Core
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC040 Prepare and serve cheese Elective
SITHCCC044* Prepare specialised food items Elective
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITXFSA008* Develop and implement a food safety program Core
Term Break (3 Weeks)
Term 5 SITXINV006 Receive, store, and maintain stock Core
BSBTWK401 Build and maintain business relationships Elective
SITHCCC041* Produce cakes, pastries, and breads Core
SITXCCS014 Provide service to customers Elective
SITXMGT004 Monitor work operations Core
SITHKOP013* Plan cooking operations Core
Term Break (3 Weeks)
Term 6 SITHCCC043* Work effectively as a cook (Work Placement) Core
Term Break (3 Weeks)

 

Important Information

  • A unit code marked with an asterisk (*) indicates that the unit has prerequisite requirements. A prerequisite unit is one that must be successfully completed prior to enrolling in the unit marked with an asterisk. This ensures you have acquired the essential foundational knowledge or skills necessary to progress in your studies.
  • Note that the sequence of unit delivery may vary. A timetable with your allocated units for each term will be provided at the beginning of the term.
  • To successfully complete the qualification, a total of 33 units must be completed including 27 Core units and 6 Elective as listed above.

 

The table below lists the units that have prerequisite requirements and respective pre-requisite units.

Unit Requiring Completion of a Pre-requisite Unit Pre-requisite unit Pre-requisite unit Pre-requisite unit Pre-requisite unit
SITHCCC023*

Use food preparation equipment

SITXFSA005 - Use hygienic practices for food safety
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005 - Use hygienic practices for food safety
SITHCCC028* Prepare appetisers and salads Prepare appetisers and salads SITXFSA005 - Use hygienic practices for food safety
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005 - Use hygienic practices for food safety
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC035* Prepare poultry dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC036* Prepare meat dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC037* Prepare seafood dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC041* Produce cakes, pastries and breads SITXFSA005 - Use hygienic practices for food safety
SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC043* Work effectively as a cook SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHKOP012* Develop recipes for special dietary requirements 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
SITHKOP013* Plan cooking operations SITXFSA005 - Use hygienic practices for food safety
SITHKOP015* Design and cost menus SITHKOP010 – Plan and cost recipes
SITHPAT016* Produce desserts SITXFSA005 - Use hygienic practices for food safety
SITXFSA008* Develop and implement a food safety program SITXFSA005 - Use hygienic practices for food safety SITXFSA006 - Participate in safe food handling practices
SITXINV006* Receive, store and maintain stock SITXFSA005 - Use hygienic practices for food safety
SITHCCC038* Produce and serve food for buffets SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC044* Prepare specialised food items SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC040* Prepare and serve cheese SITXFSA005 - Use hygienic practices for food safety

 

Work Placement Requirements

Term 6, SITHCCC043* Work effectively as a cook

  • The work placement must be completed in an organisation with an operational commercial kitchen.
  • The placement requires 48 shifts (192 hours), covering breakfast, lunch, and dinner services.
  • Students are encouraged to find their own work placement and if you are unable to find a suitable work placement Sydney Metro College will find a suitable work placement venue for you.

 

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 Caterer, Chef and Chef de parties.

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.

A Course credit is the recognition of prior learning, study, or work experience that allows students to receive credit towards a qualification. It can reduce the course duration and cost required to complete a course by exempting students from certain units if they have already met the learning outcomes. This process is outlined on the Sydney Metro College website under the download section in the Student Credit Transfer and Recognition of Prior Learning Policy.

To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.

English language requirements for international students:

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

  • IELTS overall band of 5.5 (Academic), or
  • PTE (Pearson Test of English) 36; or equivalent.

The test must have been taken no more than two years before you apply for Sydney Metro College courses.

Alternatively, students can provide evidence that:

  1. they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or

United States, or

  1. within two years of their application, they have successfully completed a foundation course or a senior secondary certificate of education or a substantial part of a Certificate III or higher-level qualification from the Australian Qualifications Framework in Australia, or

Successful completion of an English Placement Test

This course is delivered over 78 weeks, consisting of 6 terms of 10 weeks each, plus up to 18 weeks of term breaks (3 weeks per term), including public holidays.

A face-to-face training mode is employed for this qualification and all training will take place at Sydney Metro College training facilities.

Units of competency are delivered individually.

A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant.

Still have further questions or need clarification, please contact our administrations team