Our SIT40521- Certificate IV in Kitchen Management is a nationally recognized course designed for international 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.
The SIT40521 – CERTIFICATE IV IN KITCHEN MANAGEMENT contains (27 Core Units & 6 Electives Units).
|Study Block||Code||Unit Title||Unit Type|
|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|
|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|
|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|
|SITHKOP013||Plan cooking operations||Core|
|SITHCCC043||Work effectively as a cook||Core|
|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|
|SITXMGT004||Monitor work operations||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITXHRM009||Lead and manage people||Core|
Students enrolling into SIT40521- Certificate IV in Kitchen Management must meet the following entry requirements:
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.