Commercial cookery

SIT40521 Certificate IV in Kitchen Management

Description

This certification highlights the position of chefs and cooks who manage a team or supervise others in the kitchen. They act responsibly to address non-routine issues and work autonomously or with minimal interference from others.

With this degree, you can work in facilities like bars, restaurants, hotels, clubs, and coffee shops or start a small business in these industries.

The skills needed for this qualification are applied in accordance with Australian standards, professional industry standards of conduct, state and territorial laws, and government regulations.

Employment Opportunities

After completing this degree, students could be able to find work in the hospitality industry as a chef or a chef de partie.

Course Duration

This qualification is provided over a period of 78 weeks, which includes 48 weeks of training and evaluation, 12 weeks (360 hours), and 18 weeks of vacation.

Packaging Rules

33 units must be completed:

  • 27 core units
  • 6 elective units, consisting of:
    • 3 units from Group A below
    • 3 units from the electives listed below or from any current endorsed Training Package or accredited course.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Course Entry Requirements

There are no prerequisite requirements for individual units of competency. International students must be over eighteen years old and provide evidence to demonstrate both academic and English language entry requirements as follows: Academic Requirements: Successful completion of Year 12 or equivalent and/or above.

English Language Requirements

Students need to demonstrate they have proficiency in English before a place can be offered. If an international student does not have any current IELTS score or any recognized English language result, they are required to take an English language test administered by ACC.

The following English language tests are recognized and accepted by the Australian Technology and Innovation College: 

  • IELTS (International English Language Testing System) test with an overall score of 5.5 OR 
  • TOEFL iBT (Test of English as a Foreign Language) internet-based test with a score of 46 or above, OR
  • PTE (Pearson Test of English) Academic with a score of 42 or above, OR
  • Cambridge English: Advanced (CAE) from Cambridge TESOL test scores 47 or above, OR
  • Successfully completed AQF level certificate III and or above • Satisfactory completion of ELICOS studies upper intermediate or above.

Prerequisites

International students must be over eighteen years old and provide evidence to demonstrate both academic and English language entry requirements as follows: Academic Requirements: Successful completion of Year 12 or equivalent and/or above English Language Requirements: as follows: IELTS 5.5 or equivalent

Pathways

After achieving SIT40516 Certificate IV in Commercial Cookery, students have a number of pathway options: further learning in vocational or higher education through Diploma and Degree qualifications in Hospitality Management.

Application and Enrolment

You can fill out an application form and submit it along with all necessary documentation to admissions@accollege.edu.au in order to register for this course.

 

SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 109685E
     
Term Unit Code Unit Name Core/ Elective
Term 1
BSBTWK501 Leade diversity and inclusion Elective
SITXHRM008 Roster staff Core
SITXCOM010 Manage conflict Core
SITXHRM009 Lead and manage people Core
SITXFIN009 Manage finances within a budget Core
HLTAID011 Provide First Aid Elective
Term 2
SITXWHS006 Identify hazards, assess and control safety risks Elective
SITXWHS007 Implement and monitor work health and safety practices Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXINV006* Receive, store and maintain stock Core
SITHCCC023* Use food preparation equipment Core
SITXFSA008* Develop and implement a food safety program Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
Term 3
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC028* Prepare appetisers and salads Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
Term 4
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHPAT016* Produce desserts Core
SITHCCC026* Package prepared foodstuffs Elective
Term 5
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHCCC044* Prepare specialised food items Elective
SITHCCC038* Produce and serve food for buffets Elective
SITHKOP010 Plan and cost recipes Core
SITHKOP015* Design and cost menus Core
SITHKOP012* Develop recipes for special dietary requirements Core
Term 6
SITXMGT004 Monitor work operations Core
SITHCCC043* Work effectively as a cook Core
SITHKOP013* Plan cooking operations Core