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
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
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:
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:
United States, 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