SIT40521 – Certificate IV in Kitchen Management
CRICOS Course Code: 109578H
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Delivery mode: Face to Face
Classroom – Mezzanine 56-58 York Street Sydney NSW 2000
Kitchen – Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000
More information is available via the My Skills Website.
This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each.
|No. of unit||Code||Title||Core or Elective|
|1||SITHCCC023*||Use food preparation equipment||Core|
|2||SITHCCC027*||Prepare dishes using basic methods of cookery||Core|
|3||SITHCCC028*||Prepare appetisers and salads||Core|
|4||SITHCCC029*||Prepare stocks, sauces and soups||Core|
|5||SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|6||SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|7||SITHCCC035*||Prepare poultry dishes||Core|
|8||SITHCCC036*||Prepare meat dishes||Core|
|9||SITHCCC037*||Prepare seafood dishes||Core|
|10||SITHCCC041*||Produce cakes, pastries and breads||Core|
|11||SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|12||SITHCCC043*||Work effectively as a cook||Core|
|13||SITHKOP010||Plan and cost recipes||Core|
|14||SITHKOP012*||Develop recipes for special dietary requirements||Core|
|15||SITHKOP013*||Plan cooking operations||Core|
|16||SITHKOP015*||Design and cost menus||Core|
|19||SITXFIN009||Manage finances within a budget||Core|
|20||SITXFSA005||Use hygienic practices for food safety||Core|
|21||SITXFSA006||Participate in safe food handling practices||Core|
|22||SITXFSA008*||Develop and implement a food safety program||Core|
|24||SITXHRM009||Lead and manage people||Core|
|25||SITXINV006*||Receive, store and maintain stock||Core|
|26||SITXMGT004||Monitor work operations||Core|
|27||SITXWHS007||Implement and monitor work health and safety practices||Core|
|28||SITHCCC026*-||Package prepared foodstuffs||Elective
|29||SITHCCC038*||Produce and serve food for buffets
|30||SITHCCC040*||SITHCCC040* Prepare and serve cheese||Elective
|31||SITHPAT012*||Produce specialised cakes||Elective|
|32||HLTAID011||Provide First Aid||Elective|
|33||BSBTWK501||Lead diversity and inclusion||Elective|
Work Placement: 360 Hours
ABM will ensure students have access to a range of resources as required in the units and training package however students will be required to have access to their own computers (including software programs such as Microsoft Office), printers, internet facilities, and stationery resources. Students will also be required to bring their own device to each session ensuring it has connectivity to the internet.
Assessment is competency based. Students are required to complete written and practical tasks, which reflect the requirements of the units of competency and current workplace practices. Assessment is continuous throughout the duration of the course.
Completed and submitted work will be assessed within ten (10) working days and feedback provided to the student as soon as possible thereafter. Where the student’s work is assessed to be not yet satisfactory, he/she will be provided with additional advice, coaching or tutoring and the opportunity to re-submit the work with a view to having it assessed as satisfactory.
Feedback and information regarding the student’s competency, progress and study will be provided by the facilitator on a regular and ongoing basis. Ongoing support is also available to all learners and will be provided as soon as a need is identified.
Students obtaining a ‘competent’ result for all listed competencies will be issued, by ABM, a nationally recognised award for the Certificate IV of Commercial Cookery. ABM will issue the Certification within 30 days of the student being deemed competent in all units they are enrolled in. Students, who do not complete the required 33 units of competency to achieve the Certificate IV, will receive a Statement of Attainment for those units that they have successfully completed.
To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.
The aim of both documents is to provide any support that may be required. This could include:
- Language, Literacy and Numeracy (LLN) supports.
- Assistive Technologys.
- Additional Tutorials, and / ors.
- Other mechanisms, such as assistance in using technology for online delivery components.
Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.
Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.
Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.
Chef de partie
It is important that you inform and advise ABM, prior to enrolment, about any existing skills and prior knowledge and education, to ensure they can provide you with the appropriate structure and support during the course.
Credit Transfer and Recognition of prior learning (RPL)
Credit transfer is available for completed past studies in areas related to the qualification that participants plan to enrol in. Participants are advised of the process of applying for credit transfer and assisted by the Trainer / Assessor to apply.
Candidates who believe they have already obtained current skills and knowledge that would otherwise be covered in the qualification / unit of competence for which they intend to attain, but have no formal prior learning, should apply for RPL at the time of enrolment. The candidate’s skills and knowledge will be assessed and validated, and where appropriate, units of competency acknowledged, and face-to-face training reduced.
The recognition of prior learning procedure will be made known to you at the time of enrolment. If you can demonstrate competency through provision of sufficient, current, valid and authentic evidence of work experience, life skills, and study or via other evidence, then you may be granted RPL for that unit of competency.
After achieving this qualification, graduates may undertake the next qualification up the Diploma of HM to SIT50422
Possible job titles include:
- chef de partie.