SIT40521 – Certificate IV in Kitchen Management
Our SIT40521- Certificate IV in Kitchen Management is a nationally recognized course designed for students interested in pursuing a career in the hospitality industry. This comprehensive program is ideal for both international and domestic students who wish to acquire the necessary skills and knowledge to effectively manage a commercial kitchen.
The course provides students with a solid foundation in kitchen management, covering a wide range of topics including financial management, human resource management, operational planning, and food safety. It is delivered by experienced trainers who have a wealth of knowledge and practical experience in the industry.
Students will gain hands-on experience through practical training in fully equipped commercial kitchens, giving them the opportunity to apply their knowledge in a real-world setting. Upon successful completion of the course, students will receive a nationally recognized qualification that will open doors to a range of exciting career opportunities in the hospitality industry.
- Training weeks: 60 weeks
- Holiday weeks: 18 weeks
- Total duration: 78 weeks
Total number of units = 33 (26 core units and 7 elective units)
|Term||Code||Unit Title||Unit Type|
|1||SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXFAS008||Develop and implement a food safety program||Core|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITXCCS015||Enhance customer service experiences||Elective|
|2||SITHCCC023||Use food preparation equipment||Core|
|SITHFAB027*||Serve Food and Beverage||Elective|
|SITHCCC027||Prepare dishes using basic methods of cookery||Core|
|SITHCCC031||Prepare vegetarian and vegan dishes||Core|
|SITHCCC028||Prepare appetisers and salads||Core|
|SITHCCC029||Prepare stocks, sauces and soups||Core|
|SITHCCC030||Prepare vegetables, fruit, eggs and farinaceous dishes||Core|
|SITHCCC035||Prepare poultry dishes||Core|
|SITHCCC036||Prepare meat dishes||Core|
|SITHCCC037||Prepare seafood dishes||Core|
|3||SITHCCC040||Prepare and serve cheese||Elective|
|SITHCCC041||Produce cakes, pastries and breads||Core|
|SITHKOP012||Develop recipes for special dietary requirements||Core|
|SITHCCC042||Prepare food to meet special dietary requirements||Core|
|SITHCCC026||Package prepared foodstuffs||Elective|
|4||SITHKOP013||Plan cooking operations||Core|
|SITHCCC043||Work effectively as a cook||Core|
|5||SITHKOP010||Plan and cost recipes||Core|
|SITHKOP015||Design and cost menus||Core|
|SITHKOP014||Plan catering for events or functions||Elective|
|SITXFIN009||Manage finances within a budget||Core|
|6||SITXMGT004||Monitor work operations||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITXHRM009||Lead and manage people||Core|
|Total Volume of Learning:||27 Core|
Please contact email@example.com for a detailed ‘Training & Assessment Strategy” document.
Students enrolling into SIT40521- Certificate IV in Kitchen Management must meet the following entry requirements:
- A candidate must be a minimum age of 18 years at the time of course commencement.
- Submit a copy of minimum Year 12 or equivalent qualification or AQF Certificate III / IV or higher.
- Successfully complete a Language, Literacy & Numeracy test (LLN) & Pre-training review (PTR) process
- Candidate undertaking this course must possess sound language, literacy, and numeracy skills since it requires them to do calculations, make recipe cards and do menu costing, do the calculation for budget and prepare operational plans.
- All students are required to undertake a language, literacy, and numeracy (LLN) test conducted by the institute.
- If learners do not meet English and LLN requirements, learners will be asked to take further Language, literacy, and numeracy training (as Institute doesn’t offer LLN training courses)
- All learners will be required to undertake a pre-training review which aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, relevant experience, and interview conducted by the Institute’s enrolment officer. The interview also aims to identify the suitability of the course, any support needs, and possible RPL opportunities.
- Through pre-training review learner will demonstrate that they have the necessary skills to successfully complete the course
- Ability to independently use & operate a computer/laptop and knowledge of basic use of office applications. (Part of the PTR process). Learners who do not possess basic computing skills will be referred to take basic computer training before enrolment (as Institute doesn’t offer IT training courses).
- Students may also need to have access to a computer & internet services outside class hours.
- Although Institute will provide access to computers/laptops on loan with required resources during classroom hours however to work on assignments and tasks for self-study. However, 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 applications such as Microsoft Word, an email platform.
- Must be physically fit to undertake hospitality tasks and responsibilities as required by the course units.
- Students with specific personal/religious beliefs/food or other allergies in terms of food products may need to consider their enrolment.
- Attend an interview (face to face / phone / skype)
- All prospective students (the candidates) are interviewed (face to face/phone/skype) and will have the course explained to them by a Student Services Officer. The purpose of this interview is to ensure the candidate understands the commitment of signing up to the course, entry requirements, course outcomes, and what is expected of the student during their studies with Federation Academy.
- Chef: The certificate IV in Kitchen Management provides the skills and knowledge required to lead a kitchen team, manage food preparation and service, and ensure that food safety and hygiene standards are met. Graduates of this course may work as head chefs, sous chefs, or in other kitchen leadership roles.
- Kitchen Manager: This course provides training in the management of kitchen operations, including staff management, budgeting, inventory control, and menu planning. Graduates may work as kitchen managers, overseeing the day-to-day operations of a kitchen or multiple kitchens.
- Food and Beverage Manager: The course covers food and beverage service, as well as management skills, making it a suitable qualification for those interested in managing restaurants, cafes, or other food service establishments.
- Catering Manager: The skills learned in the course, including menu planning, budgeting, and managing staff, can be applied to catering operations in a range of settings such as events, corporate catering, and institutional catering.
Work-Based Training (WBT)
The workplace units (SITHCCC043 & SITHKOP013) are practicum training and must be undertaken in a real industry workplace within a commercial kitchen that services customers to industry-realistic ratios. The student may already be in suitable employment or alternatively a suitable practical placement will be provided. Work-Based Training placements are designed to ensure that all required food service periods/occasions specified in the workplace units are covered and meet the needs of a variety of menu styles.
A logbook will be issued to each student and will be required to complete the required service periods. A service period consists of breakfast or lunch or dinner with a minimum of four (4) hours. The work-based training must be completed and recorded in the WBA logbook issued to students and signed by the immediate supervisor of the business operation.
Prior to placing students into a workplace Federation Academy will assess the suitability of the business operation for work-based training. This is to ensure that the workplace has the equipment, as specified in the training package, to meet that of a commercial kitchen. In the event the workplace does not have all the required equipment for training purposes Federation Academy will make alternative training arrangements with the student.
Once a workplace is deemed appropriate a formal agreement will be entered into with the establishment. This involves the business operation accepting Federation Academy student/s for work placement. The formal agreement will specify the number of service periods the student is required to complete, the type of service periods available along with the guidelines relevant to the employer, student, and Federation Academy. Formal guidelines are developed to ensure all unit and course requirements are addressed.
When undertaking WBA students will have in possession a student guide for WBA that includes information on how to complete the WBA logbook, a copy of the practical placement agreement/guidelines, and training tasks. Students undertaking a practical placement in a workplace will follow timing and uniform requirements according to the workplace’s standards.
The Hospitality Trainer will visit each student on placement a minimum of once every 4 weeks to ensure positive progression. The Hospitality Trainer will discuss the progress of the student with their direct workplace supervisor. In addition to this, the Hospitality Trainer will check to ensure logbooks are completed to the required standard and that the student is being provided assistance and support as per the workplace agreement.