Australian Health and Management Institute Responsibility for Delivering Australian Qualifications:
The Australian Government oversees Registered Training Organisations to ensure that quality standards of education and awarding qualifications meet the requirements of the Australian Qualifications Framework. Therefore, Australian Health and Management Institute is responsible for the quality of training and assessment, student support services and the issuance of Australian Qualifications Framework certification on completion of a course.
Australian Health and Management Institute AQF Courses
The following Australian Health and Management Institute courses are delivered and assessed under the Australian Qualifications Framework to ensure quality training and assessment. The following AQF courses are listed on the National Register at www.training.gov.au and on CRICOS http://cricos.education.gov.au/Institution/InstitutionDetails.aspx?ProviderCode=03595K
SIT40521 Certificate IV in Kitchen Management Back
CRICOS Course Code: 0100284
Duration: 78 weeks (60 weeks delivery plus 18 weeks term break)
- Mode of Study
- Course Description
- Course Structure
- Entry Requirement
- Career Opportunities
- Education Pathways
- Exit Point/Award
Students study full time mixed mode of delivery that integrates:
- Face to Face and Online study-Total of 20 hours per week.
- *Self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion-Approximately 10 hours per week.
- 360 hours mandatory work placement.
Certificate IV in Kitchen Management reflects the role of commercial 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.
SIT40521 Certificate IV in Kitchen Management consists of thirty-three (33) units of competency, comprising 27 core units and 6 elective units, in accordance with the packaging rules.
Core Units
|
SITCOM010 |
Manage Conflict |
|
SITXFIN009 |
Manage finances within a budget |
|
SITXHRM008 |
Roster staff |
|
SITXHRM009 |
Lead and manage people |
|
SITXFSA008 |
Develop and implement a food safety program |
|
SITHCCC043 |
Work effectively as a cook |
|
SITHKOP012 |
Develop recipes for special dietary requirements |
|
SITHCCC028 |
Prepare appetisers and salads |
|
SITHCCC031 |
Prepare vegetarian and vegan dishes |
|
SITHCCC036 |
Prepare meat dishes |
|
SITHCCC037 |
Prepare Sea food dishes |
|
SITXFSA005 |
Use hygienic practices for food safety |
|
SITXWHS007 |
Implement and monitor work health and safety practices |
|
SITXMGT004 |
Monitor Work Operations |
|
SITXINV006 |
Receive, store and maintain stock |
|
SITHKOP010 |
Plan and cost recipes |
|
SITHKOP015 |
Design and cost menus |
|
SITHKOP013 |
Plan cooking operations |
|
SITHCCC042 |
Prepare food to meet special dietary requirements |
|
SITHCCC030 |
Prepare Vegetable, fruit, eggs and farinaceous dishes |
|
SITHCCC035 |
Prepare poultry dishes |
|
SITHFSA006 |
Participate in safe food handling practices |
|
SITHCCC023 |
Use food preparation equipment |
|
SITHCCC027 |
Prepare dishes using basic methods of cookery |
|
SITHCCC029 |
Prepare stocks, sauces and soups |
|
SITHCCC041 |
Produce cakes, pastries and breads |
|
SITHPAT006 |
Produce desserts |
Elective Units
|
SITXWHS006 |
Identify hazards, assess and control safety risks |
|
HLTAID011 |
Provide First Aid |
|
BSBTWK501 |
Lead diversity and inclusion |
|
SITHCCC026 |
Package prepared foodstuffs |
|
SITHCCC040 |
Prepare and serve cheese |
|
SITHCCC044 |
Prepare specialised food items |
International Students must be 18 years of age at the time of enrolment
Academic Entry Requirements: Year 12 or equivalent of Australian HSC.
English Language Entry Requirements: IELTS score 6.0 (with no bands less than 5.5) or equivalent Pearson Test of English (PTE).
• Students are required to complete 360 hours mandatory work placement to complete SIT40521 Certificate IV in Kitchen Management
• Students may request the Australian Health and Management Institute to organize their work placement or they may find their own mandatory work placement. In the event the student has selected the work placement, Australian Health and Management Institute staff undertakes a workplace suitability assessment prior to approval
Graduates at this level will have skills for work. Job roles and titles may vary but can include:
- Chef
- Chef de partie
After successfully achieving SIT40521 Certificate IV in Kitchen Management, graduates may undertake Diploma of Hospitality Management and apply for credit transfer for units of competency included in both qualifications.
Students that successfully complete all 33 units of competency as stated in the Course Structure and 360 hours mandatory work placement, will be issued with SIT40521 Certificate IV in Kitchen Management. This qualification is recognised nationally under the Australian Qualifications Framework (AQF).
Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.