Hospitality

SIT40521Certificate IV in Kitchen Management

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.

Work Placement
Work placement component has been implemented in this strategy to ensure work-based training of 48 service periods (192 hours) for the unit SITHCCC043 Work effectively as a cook, must be completed via a work placement.

Qualification Code
SIT40521
CRICOS Code
112986K
Qualification Name
Certificate IV in Kitchen Management
Duration
78 Weeks (Including 66 weeks of training and assessment and 12 weeks of break periods)
27 Core Units, 6 Elective Units
Delivery Site
Tenancy 1, Level 7
440 Elizabeth Street, Melbourne VIC 3000

Kitchen: 172 Victoria Street, Richmond, VIC 3121
Delivery Mode
Face to face in the classroom.
Practical face to face training will be provided in a commercial training kitchen.
Self-Study
Work placement
Course Cost
AUD 18,250.00

Who can enrol

Target learners will be existing Winslow College students, or those seeking to enrol with Winslow College, who have successfully completed SIT30821 – Certificate III in Commercial Cookery and wish to continue their studies and qualify for chef or chef de partie positions in the hospitality industry.

Section image Section image Circle shapes

Entry Requirements

There are no formal prerequisites required for entry in the Certificate IV in Kitchen Management.
However, students entering this course at Winslow College must meet the following entry requirements:

  • list check icon

    English Language Requirements

    Minimum IELTS score of 6.0 or PTE score of 51.6 or Certificate IV in EAL or equivalent*.

    *For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the admissions and student selection policy available in the student’s handbook (www.winslow.edu.au).

  • list check icon

    Academic Requirement

    Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications);

  • list check icon

    Age Requirement

    Students must be a minimum age of 18 years or above at the time of course commencement.

  • list check icon

    Pre-Training Review

    All learners will undertake an initial skills assessment to determine suitability for the course and student needs. The review aims to identify their training needs through questions on previous education or training, the relevance of the course and relevant experience. Determination of course suitability and additional support (if any) will be made by a qualified assessor.

  • list check icon

    Language Literacy and Numeracy (LLN)

    All students will be required to complete an LLN assessment prior to the commencement of the course. Winslow College uses the LLN robot platform for the assessment.

    All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.

  • list check icon

    Course Specific Requirement

    • Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Winslow College.
    • Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

  • list check icon

    Hardware/Software requirements

    For students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with Windows operating system and office application like Microsoft word at their own cost.

    Where needed, Winslow College will provide access to computers/laptops, through an MoU setup with an external IT company.

Pathways from the qualification

Further Study Pathway

Students who complete this course may wish to continue their education in a range of diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.

 

Employment Outcomes

This qualification provides a pathway to work as a chef preparing a variety of dishes in a range of hospitality organisations as below:
• Hotels
• Clubs
• Pubs
• Cafes
• Coffee shops

Course Structure

27 core units and
6 elective units

Core Units

Unit Code

Unit Description

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

SITHPAT016

Produce desserts

SITHCCC042

Prepare food to meet special dietary requirements

SITHCCC043

Work effectively as a cook

SITHKOP010

Plan and cost recipes

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXINV006

Receive, store and maintain stock

SITHKOP012

Develop recipes for special dietary requirements

SITHKOP013

Plan cooking operations

SITHKOP015

Design and cost menus

SITXCOM010

Manage conflict

SITXFIN009

Manage finances within a budget

SITXFSA008

Develop and implement a food safety program

SITXHRM008

Roster staff

SITXHRM009

Lead and manage people

SITXMGT004

Monitor work operations

SITXWHS007

Implement and monitor work health and safety practices

Elective Units

Unit Code

Unit Description

SITHCCC026

Package prepared foodstuffs

SITHCCC038

Produce and serve food for buffets

SITHCCC040

Prepare and serve cheese

SITXHRM007

Coach others in job skills

SITXWHS005

Participate in safe work practices

BSBTWK501

Lead diversity and inclusion

Note: The elective units may change at college’s discretion, if necessary.

Testimonials lories ipsum text goes here

Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem

Learn More Button arrow