SIT40521 – Certificate IV in Kitchen Management
This qualification reflects the role of chefs 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. Completion of this qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops or run a small business in these sectors.
AIE requires that the following criteria be met:
- Applicants must be a minimum of 18 years old at the time of commencement.
- Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
- A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
- Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
- The levels of written and spoken English are assessed through a Pre-Training Review process conducted during the enrolment procedure.
- Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
- Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively.
- Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training
- It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.
This qualification provides a pathway to work in hospitality and kitchen management role. Possible job titles include:
- Head Chef
- Sous Chef
- Kitchen Manager
- Food and Beverage Manager
- Restaurant Supervisor
Each unit is delivered and assessed as a standalone module. Assessment comprises written assignments, activities, and practical application projects. Students are required to attend training and assessment activities as scheduled. The assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment, as outlined in our policies and procedures. Assessment requires accomplishment across all tasks to demonstrate competence and may include the following: knowledge test: multiple choice, worksheets: short answer questions, practical demonstration in the training/workplace kitchen, project, and logbook. AIE meets requirements listed under Clause 1.8 of Standards for Registered Training Organisations (RTOs) 2015 regarding the effective implementation of an assessment system that ensures that assessment (including recognition of prior learning):
Complies with the assessment requirements of the relevant training package or VET accredited course; and Is conducted in accordance with the Principles of Assessment and Rules of Evidence which are: Fairness, Flexibility, Validity, and Reliability.
RPL /Credit Transfers
The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences.
Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning outcomes between matched qualifications. Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration. In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess.
Unit of Competence
To achieve the SIT40521 – Certificate IV in Kitchen Management, 33 units must be completed. These include 27 core units and 6 elective units.
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
SITXHRM007 Coach others in job skills
SITHCCC040 Prepare and Serve cheese
SITHCCC039 Produce pates and terrines
SITHCCC026 Package prepared foodstuffs
SITXWHS005 Participate in safe work practices
SITHKOP009 Clean kitchen premises and equipment
Name Of RTO:
Australian Institute of Entrepreneurship
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