SIT40521 Certificate IV in Kitchen Management – St Peters International College

Certificate IV in Kitchen Management

SIT40521 - Certificate IV in Kitchen Management

This qualification 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.

CRICOS CODE: 109521C

Total Course Fees

$14,800

Application Fee: $500 (non-refundable, excluded from total fees)

Non Tuition Fee: $0

Tuition Fee: $14,800

Course Duration

78 Weeks

Delivery will occur over an 78 Weeks period of full time study.

Where students successfully apply for credit and/or RPL the course duration will be shorten accordingly and adjustments made to any COE issued or remove it or add to course duration.

Entry/ Admission Requirements

Pre-Training Review (PTR):

Selection for enrolment in SPIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SPIC. A satisfactory outcome of PTR with authorized SPIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SPIC review applicants existing knowledge, skills, experience and qualifications. SPIC will then review this information in conjunction with other admission requirements below.

Age Requirements:

SPIC requires that all students must be 18 years of age or above at the commencement of the course.

Prior Achievement Requirements:

Basic Computer Skills
A good command of written English
Meet all Student Visa requirements, including:
- Year 12 academic education (or equivalent)

* Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here: Click here

LLN Requirements

The qualification has been analyzed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Oral Communication and Numeracy. This is detailed in the Certificate IV in Business ACSF Profile.
Students entering this qualification will have their LLN skills compared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enroll.
See the SPIC LLN Policy & Procedures for more details.

English Language Requirements:

All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations

IELTS overall band of 6.0 or equivalent

Assessment Methods

Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
A combination of the above methods.

Job Roles

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:

Administration Officer
Sales Manager
Customer Service Manager
Personal Assistant

Course Delivery

Face to face at our Gold Coast Campus – 20 hours per week of classroom based training sessions
8 hours of self study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required

Work Placement Requirement

The qualification also required that students complete a minimum of 48 services within a workplace as detailed in the assessment requirements of SITHCCC043 – Work effectively as a cook unit.

For Further detail please contact SPIC directly.

Units:

Prerequisite	SITXFSA005	Use hygienic practices for food safety
Prerequisite	SITHCCC027	Source and present information
Core	SITHCCC023*	Use food preparation equipment
Core	SITHCCC027*	Prepare dishes using basic methods of cookery
Core	SITHCCC028*	Prepare appetisers and salads
Core	SITHCCC029*	Prepare stocks, sauces and soups
Core	SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
Core	SITHCCC031*	Prepare vegetarian and vegan dishes
Core	SITHCCC035*	Prepare poultry dishes
Core	SITHCCC036*	Prepare meat dishes
Core	SITHCCC037*	Prepare seafood dishes
Core	SITHCCC041*	Produce cakes, pastries and breads
Core	SITHCCC042*	Prepare food to meet special dietary requirements
Core	SITHCCC043*	Work effectively as a cook
Core	SITHKOP010	Plan and cost recipes
Core	SITHKOP012*	Develop recipes for special dietary requirements
Core	SITHKOP013*	Plan cooking operations
Core	SITHKOP015*	Design and cost menus
Core	SITHPAT016*	Produce desserts
Core	SITXCOM010	Manage conflict
Core	SITXFIN009	Manage finances within a budget
Core	SITXFSA005	Use hygienic practices for food safety
Core	SITXFSA006	Participate in safe food handling practices
Core	SITXFSA008*	Develop and implement a food safety program
Core	SITXHRM008	Roster staff
Core	SITXHRM009	Lead and manage people
Core	SITXINV006*	Receive, store and maintain stock
Core	SITXMGT004	Monitor work operations
Core	SITXWHS007	Implement and monitor work health and safety practices
Elective	SITHIND006	Source and use information on the hospitality industry
Elective	SITHCCC026*	Package prepared foodstuffs
Elective	SITHCCC038*	Produce and serve food for buffets
Elective	SITHCCC040*	Prepare and serve cheese
Elective	SITXCCS014	Provide service to customers
Elective	SITXINV008	Control stock

RTO No: 45063 I CRICOS No: 03559C

Certificate IV in Kitchen Management