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.
To be awarded this qualification, competency must be demonstrated in
Total number of units = 33
The target group for the course SIT40521 Certificate IV in Kitchen Management will be international students who are:
Face-to-Face as well as in the workplace
This program is delivered at the Canberra Valley Institute campus located at:
The practical kitchen is located at:
78 weeks.
This qualification will be delivered over 66 weeks of training and assessment and a total 12 weeks of term breaks.
Students entering this course at Canberra Valley Institute must meet the following entry requirements:
Students must be a minimum age of 18 years at the time of course commencement.
To enter this qualification, applicants should have completed the equivalent of Australian Year 12 or Certificate III or higher.
To enter this qualification, applicants must also meet English Language Requirements – IELTS overall score of 6.0 or TOEFL IBT 60 or Cambridge English Advanced (CAE) 52 or PTE Academic 50 or equivalent (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
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.
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. Possible job titles include chef and chef de partie.
Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.
| S.no | Unit Code | Unit Title | Core or Elective |
|---|---|---|---|
| 1 | SITHCCC023 | Use food preparation equipment | Core |
| 2 | SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| 3 | SITHCCC028 | Prepare appetisers and salads | Core |
| 4 | SITHCCC029 | Prepare stocks, sauces and soups | Core |
| 5 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| 6 | SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| 7 | SITHCCC035 | Prepare poultry dishes | Core |
| 8 | SITHCCC036 | Prepare meat dishes | Core |
| 9 | SITHCCC037 | Prepare seafood dishes | Core |
| 10 | SITHCCC041 | Produce cakes, pastries and breads | Core |
| 11 | SITHPAT016 | Produce desserts | Core |
| 12 | SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| 13 | SITHCCC043 | Work effectively as a cook | Core |
| 14 | SITHKOP010 | Plan and cost recipes | Core |
| 15 | SITXFSA005 | Use hygienic practices for food safety | Core |
| 16 | SITXFSA006 | Participate in safe food handling practices | Core |
| 17 | SITXINV006 | Receive, store and maintain stock | Core |
| 18 | SITHKOP012 | Develop recipes for special dietary requirements | Core |
| 19 | SITHKOP013 | Plan cooking operations | Core |
| 20 | SITHKOP015 | Design and cost menus | Core |
| 21 | SITXCOM010 | Manage conflict | Core |
| 22 | SITXFIN009 | Manage finances within a budget | Core |
| 23 | SITXFSA008 | Develop and implement a food safety program | Core |
| 24 | SITXHRM008 | Roster staff | Core |
| 25 | SITXHRM009 | Lead and manage people | Core |
| 26 | SITXMGT004 | Monitor work operations | Core |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices | Core |
| 28 | SITHCCC026 | Package prepared foodstuffs | Elective |
| 29 | SITHCCC038 | Produce and serve food for buffets | Elective |
| 30 | SITHCCC040 | Prepare and serve cheese | Elective |
| 31 | SITXCCS014 | Provide service to customers | Elective |
| 32 | SITXCCS015 | Enhance customer service experiences | Elective |
| 33 | BSBTWK501 | Lead diversity and inclusion | Elective |
Work placement component has been implemented in this strategy to ensure work-based training of 48 service periods for the unit SITHCCC043 Work effectively as a cook (192 hours). The unit SITHCCC043, must be completed via a work placement
The following facilities, equipment and resources will be used to deliver and assess this qualification:
Assessment materials comprise of:
