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SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT

KEY INFORMATION

National Code

  • SIT40521

CRICOS Course Code

  • 109502F

Duration

  • 92 Weeks (including holiday breaks)

Total Course Fees

  • $55,500

Tuition Fees

  • $45,000

Material Fee

  • $10,000

Application Fee

  • $500

Mode of study

  • Classroom based Face to Face theory learning, practical training at ASLI’s commercial kitchen with access to simulated environment and Work-Based training at workplace.

Delivery location

  • Level 2, 123 Lonsdale Street, Melbourne, VIC, 3000
  • Practical training location at ASLI’s commercial kitchen: 4-6 Baxter Street, Coburg, Victoria 3058.

Please Note

  • Students are required to attend a minimum 20 scheduled course contact hours per week.

Course Structure

In order to achieve this qualification, student must complete following 33 unit of competencies.

  • 27 core units, plus
  • 6 elective units

Core Units

  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices

Elective Units

  • SITHCCC040 Prepare and serve cheese
  • SITHCCC039 Produce pates and terrines
  • SITHCCC026 Package prepared foodstuffs
  • SITXHRM007 Coach others in job skills
  • SITXWHS005 Participate in safe work practices
  • SITHKOP009 Clean kitchen premises and equipment

This will be delivered over 92 weeks of course duration including holidays. Students are required to attend a minimum 20 scheduled course contact hours per week.

Course Description

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.

Entry Requirements

Age Requirements

  • Students must be above 18 years of age while filling up the application form.

Pre-Training Review (PTR)

  • The Pre-Training Review (PTR) will be conducted prior to enrolment in order to confirm that the course selected by the student is appropriate and aligns with Australian Study Link Institute’s (ASLI) training and assessment strategies, as well as the individual’s current skills, learning needs, and future aspirations.
  • Students are required to complete and submit the PTR Form (included as part of the Application Form) along with their application.
  • This review is required under relevant education legislation and regulatory standards to ensure:

ASLI will assess the applicants:

  • Current competencies, including recognition of prior learning (RPL) or credit transfer where applicable
  • Educational background and work experience
  • English language proficiency, supported by relevant evidence
  • Oral communication skills (via interviews)
  • LLND (Language, Literacy, Numeracy, and Digital skills)
  • Learning and support needs, including wellbeing or disability support
  • Intended outcomes such as employment or further study

The PTR helps to:

  • Identify and arrange any necessary academic, language, digital, wellbeing, or disability support
  • Ensure the student’s responses align with their educational and career goals
  • Determine whether additional guidance or support is required during the study period
  • Confirm that the student has a clear understanding of the course information and is able to make an informed enrolment decision

For more information, students should refer to the Student Handbook and ASLI’s Student Support, Welfare and Wellbeing Policy available on this website, which outline the full range of services available to support a positive and successful study experience.

English Language Requirements for International Students

  • International students applying for this course either off-shore or on-shore will require either a minimum IELTS test score of 6.0 or equivalent for direct entry into a VET course;
  • or, IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the course;
  • or, IELTS score of 5.0 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the course; (Note: Results older than two years are not acceptable)
  • or, Oxford Placement test with score 61 or higher.
  • Score Guide: Average test score of 61 or higher in Oxford placement test is equivalent to IELTS 6.0.
  • Students may refer to IELTS 6.0 equivalent policy or ASLI’s Enrolment Kit for further information.
  • Note: Results older than two years are not acceptable.
  • Refer to Enrolment Kit available on this website for additional information.

Academic Requirements

  • To enter into this qualification delivered at ASLI, applicant should have successfully completed year 12 or secondary studies in applicant’s home country equivalent to Australian senior secondary school examination. OR
  • Mature age students will also be considered without the minimum education requirements but with relevant work experience within chosen area of study and a demonstrated capacity to meet course requirements. A minimum of 2 years’ experience would normally be expected but each case will be reviewed individually. Relevant work experience evidence by work reference letter on company letterhead, work samples and curriculum vitae submitted will be considered. Such learner will be accessed for possible RPL opportunities and their course duration and volume of learning will be adjusted accordingly, if any RPL is granted.

Language, Literacy, Numeracy and Digital Skills (LLND)

  • At ASLI, we are committed to ensuring all students have the core skills required to successfully engage with their course and future workplace demands. All prospective students are required to undertake a Language, Literacy, Numeracy, and Digital (LLND) skills assessment prior to Enrolment.
  • This assessment helps us determine whether students possess the necessary entry level skills, including reading, writing, numeracy, communication, and digital literacy. It also assists us in identifying students who may benefit from targeted learning support during their studies. The LLND assessment is conducted using the LLN Robot, an ACSF-aligned digital assessment tool.
  • Students will be required to undertake a language, literacy, numeracy and digital skills (LLND) as per the following:
  • SIT40521 Certificate IV in Kitchen Management - ACSF Level 4 (Performance Level)
  • Where support needs are identified, students will be offered appropriate ACSF support plan or referred to external support services as part of our commitment to student wellbeing and success.

Computer Literacy Requirements

  • All students enrolling into this course must have basic computer skills. Students will be required to fill in the questions related to computer and internet skills in the Pre-Training Review form attached along the application form.
  • Students who do not possess basic computing skills will be provided with basic computer using support. Students may contact ASLI for any further information or assistance on 03 9639 9951.

Materials and Equipment Required

  • Australian Study Link Institute will provide access to computers with required resources including access to internet during classroom hours, however, to work on the assignments and tasks for self-study, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher.
  • Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address). All learners are expected to have access to MS office application such as Microsoft Word, an email platform.
  • Learners are required to have kitchen kit including, chef dress, safety boots and knife kit including various knives and other tools. Kitchen Kit is required to enter into the kitchen and to be able to undertake training in the kitchen effectively. Students are required to buy chef dress and knife kit from ASLI only. Cost for kitchen kit & uniform is $350. Students will have to buy safety shoes separately for the kitchen classes which are mandatory.
  • Material Fees will only include digital/ printed reading materials and handouts or books. It does not include the kitchen kit including chef dress and knife kit for commercial cookery students.

Physical Abilities and handling complex foods

  • Learners are expected to have physical abilities and manual handling required to perform tasks involved while undergoing training. Learners must able to handle complex food including cooking of various processed or raw meats, poultry, seafoods, dairy items and must keep in mind of any religious or dietary barriers to handle such foods before enrolling into this course. In line with its access and equity policy, Australian Study Link Institute will identify any such barriers presented by students during pre-training review call before enrolment and will identify and provide required support and reasonable adjustment where possible.
  • Physical Fitness: Students are expected to have an understanding of physical abilities and manual handling required to perform tasks involved while undergoing training effectively. As part of this course students are expected to do manual handling, lifting heavy pots and pans.

Work Based Training (WBT)

  • Students will be required to complete Work Based Training in workplace commercial kitchen as part of work based practical placement. An induction for WBT students would be conducted at institute and workplace induction will be conducted before commencement of WBT.
  • Work-based training will be conducted at approved industry workplace commercial kitchen with whom Australian Study Link Institute has an agreement with.
  • WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures. For example, in the live environment, they will be able to test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour” – e.g., Lunch times at a restaurant in the city.

Assessment Methods

All assessments of units of competency will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification. Students will be required to perform in a range of areas including and not limited to Knowledge test, role plays, Case Study, Written questions, Practical demonstration in kitchen, observations, presentation, etc.

Pathways

Pathways from the Qualification

Pathways from the qualification: SIT50422 Diploma of Hospitality Management

Employment/Career Pathway

Units in this qualification reflect the knowledge and skills of individuals with significant experience in:

  • Chef
  • Executive Chef
  • Head Chef
  • Sous Chef

Above pathway information is in line with qualification description on National Training Register (www.training.gov.au) and/or https://www.myskills.gov.au/, it doesn’t imply any job guarantee or job role at the end of the course. ASLI doesn’t claim any employment/Job outcome or job guarantee associated with its courses as it will be misleading.

Recognition of Prior Learning (RPL) and Credit Transfer

ASLI recognises qualifications and statements of attainment issued by other Registered Training Organisations in Australia and offers all students the option of Recognised Prior Learning and Credit Transfer. For further details, please refer to the Student Handbook or enquire on campus.

Course Information may not be sufficient to make an Enrolment decision. Please refer to the information provided in Enrolment Kit available on the website.