SIT40521 – Certificate IV in Kitchen Management

CRICOS Course Code: 109578H

Course Outline

Supersedes and is equivalent to SIT40516 – Certificate IV in Commercial Cookery 09/Jun/2022

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

Delivery site:

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.

Check out Timetable

Course Details

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
17 SITHPAT016* Produce desserts Core
18 SITXCOM010 Manage conflict 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
23 SITXHRM008 Roster staff 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

Group A
29 SITHCCC038* Produce and serve food for buffets

 

 Elective

Group A
30 SITHCCC040* SITHCCC040* Prepare and serve cheese Elective

Group A
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
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
  • chef de partie.

Additional Information

Please read the Student Handbook prior to enrolment as this contains valuable information about ABM. For further information, please contact ABM by sending an email to info@abm.edu.au or call us on +61 (02) 9160 4507.