SIT40521 Certificate IV in Kitchen Management
CRICOS CODE: 109676F
Program 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.
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.
- Enrolment Fee: $250 (non-refundable)
- Tuition Fee: Please refer to our latest Fee Schedule
- Duration: This qualification is delivered over a period of one (1) year. Course duration; 52 weeks including term breaks and holidays. 40 contact weeks (20 scheduled classroom hours p/w)
- Mode: International: Full-time face-to-face classroom mode.
- Assessment Method: ALTEC College will use a range of assessment methods for this course to produce valid decisions and recognise that learners demonstrate competence in a variety of ways. Assessments for this course have been designed for classroom-based face‐to‐face delivery and assessment. Assessment methods include written tasks, practical tasks, projects, case studies, knowledge test, and observation supported by activities such as role plays, presentations, and group and individual work
- This course requires work placement; i.e. some of the tasks and activities may need to be completed in an actual workplace. Where work placement applies, ALTEC College shall provide work placement to students for a one‐time student cost of $1,500 for the duration of the course. Students will also have an option to arrange their own placement, in which case, the placement fee will not be payable. The placement fee is not a pre‐paid fee and will only be charged once the student has provided a written request to ALTEC College. Students may choose between host organisations where more than one options are available. Students will further be informed during the orientation session. ALTEC College shall assist the students and provide all the required documents and support including referrals, induction, work placement contract, log book, workplace tasks, and information on how the assessments will be conducted.
- Location: North Melbourne (Training Kitchen), Unit 7, 63-71 Boundary Road, North Melbourne VIC 3051
NOTE: Total fee that a student has to pay typically includes tuition and non-tuition fees. All applicable fees will be advised in writing, and agreed to, prior to enrolment. A current Fee Schedule is also provided on this website.
Tuition fees once agreed will not change for the duration of the course. Some of the fees (e.g. the Enrolment Fee above) may not be refundable. Refer to our Fee Refund Policy for information on refunds.
Contact us if you have any questions or queries regarding this course, the enrolment process, or any other aspect of your enrolment.
Entry requirement
- Completion of Year 12 or equivalent
- International: IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42
- At least 18 years of age at the commencement of the course
Other entry requirements apply.
ALTEC College conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview may also be required. Information for student support, including LLND and learning support, can be found here.
Program Structure
To attain Certificate IV in Kitchen Management, you will need to complete;
Total number of units = 33
- Core Units: 27
- Elective Units: 06
- 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
- SITHCCC026 - Package prepared foodstuffs
- SITHCCC038 - Produce and serve food for buffets
- SITHCCC040 - Prepare and serve cheese
- SITHKOP009 - Clean kitchen premises and equipment
- SITXHRM007 - Coach others in job skills
- SITXWHS005 - Participate in safe work practices
Application
International students: ALTEC College offers various intakes throughout the year. International students can enter the course at any of these intakes, subject to meeting entry requirements.
The intakes are also published in ALTEC College’s Academic Calendar.
Pathway
Pathways into this qualification
Candidates may enter the qualification through a number of entry points including:
- SIT30816 / SIT30821 Certificate III in Commercial Cookery
Pathways from this qualification
After achieving this qualification candidates may undertake:
- SIT50422 Diploma of Hospitality Management
Please Note: The pathways are not prerequisites; rather a reference point that can be utilised by ALTEC when determining the suitability for enrolment with prospective learners. For additional details please refer Entry Requirements.
Accreditations
