13 13 89 info@mitt.edu.au

SIT40521 Certificate IV in Kitchen Management

Course Outline

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.

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
  • chef de partie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course code SIT40521
Start date Please refer to the course intake dates provided below
Delivery mode
  • Face to Face and Practical Simulations – Campus onsite delivery in classroom with an educator face to face including simulation activities.
  • Virtual Classroom via Zoom and Practical Simulations – (Blended Learning) – Delivery through interactive virtual classrooms with an educator in real time delivery for theory component. Simulated observations must be attended face to face in the classroom under the supervision of trainer.
Duration

Domestic: 78 weeks
International: 78 weeks (All the courses for International students are run over 2.5 days for a minimum of 20 hours per week)

 

** Please note: Duration in weeks may vary depending upon the amount of contact days per week. Duration may vary depending on the cohort and industry requirements

Entry Requirements

RTO requirements

Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment. For inquiries regarding additional requirements, international and domestic students are encouraged to reach out to us either by phone at 13 13 89 or +61 3 9450 0500, or by visiting contact page.

 

Training Package

There are no pre-requisite or any other training package entry requirements to enrol in this course.

Pathways

Pathways into the qualification

Credit may be granted towards this qualification by those who have completed SIT30821 Certificate III in Commercial Cookery in this Training Package or other relevant qualifications.

Pathways from the qualification

While MITT may not offer all the qualifications indicated within the pathway, the organisation advises relevant progression that may be attained by upskilling

  • SIT50422 – Diploma of Hospitality Management
  • SIT60322 – Advanced Diploma of Hospitality Management

Employment or occupational pathway

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.

Job roles related to this qualification include:

  • Chef
  • Chef de partie

Assessment Methods

MITT utilises a range of assessment methods to assess student skills and competencies. These are as outlined below:

  • Question and answer/written assessment tasks
  • Role play/practical demonstration and observation of skills (as applicable)
  • Practical demonstration and observation of skills in a simulated environment (as applicable)

Assessment will be either a Recognition of Prior Learning pathway or a Training and Assessment pathway. For a Training and Assessment pathway, participants are advised of the assessment requirements at the start of each training session. Students not achieving competency in any of the assessments will be required to undertake another assessment under the terms and conditions of MITT’s reassessment policy.

RPL/Credit Transfer

You can apply for recognition of prior learning, academic credit and work experience towards this qualification. You will develop a wide range of skills and knowledge throughout your life. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.

Click below for further details:

Recognition of Prior Learning (RPL)

Credit Transfer

Course Intake Dates

Please note: dates are subject to change due to holidays and availability.
If the dates provided do not suit, please contact us at 13 13 89 or +61 3 9450 0500 via phone, or through our contact page, as we will accommodate dates to suit student’s needs.
2024
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
International Students 8th 15th 15th 7th
Domestic Students Please Call us on 131389 or +61 03 94500500 for the intake Dates

 

Units of study

To be awarded this qualification, competency must be demonstrated in 33 units,

consisting of 27 core and 6 elective units

(NB: Elective units may vary by state and are subject to change to meet client and industry requirements)

 

Code and Unit Name Pre-requisite
Core Units
SITHCCC023* Use food preparation equipment SITXFSA005
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005
SITHCCC028* Prepare appetisers and salads SITXFSA005
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005 & SITHCCC027
SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005 & SITHCCC027
SITHCCC035* Prepare poultry dishes SITXFSA005 & SITHCCC027
SITHCCC036* Prepare meat dishes SITXFSA005 & SITHCCC027
SITHCCC037* Prepare seafood dishes SITXFSA005 & SITHCCC027
SITHCCC041* Produce cakes, pastries and breads SITXFSA005
SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005 & SITHCCC027
SITHCCC043* Work effectively as a cook SITXFSA005 & SITHCCC027
SITHKOP010 Plan and cost recipes NIL
SITHKOP012* Develop recipes for special dietary requirements SITXFSA005, SITHCCC027, SITHCCC042, SITHKOP010
SITHKOP013* Plan cooking operations SITXFSA005
SITHKOP015* Design and cost menus SITHKOP010
SITHPAT016* Produce desserts SITXFSA005
SITXCOM010 Manage conflict NIL
SITXFIN009 Manage finances within a budget NIL
SITXFSA005 Use hygienic practices for food safety NIL
SITXFSA006 Participate in safe food handling practices NIL
SITXFSA008* Develop and implement a food safety program SITXFSA005 & SITXFSA006
SITXHRM008 Roster staff NIL
SITXHRM009 Lead and manage people NIL
SITXINV006* Receive, store and maintain stock SITXFSA005
SITXMGT004 Monitor work operations NIL
SITXWHS007 Implement and monitor work health and safety practices NIL
Elective Units
SITXWHS006 Identify hazards, assess and control safety risks NIL
SITHCCC038* Produce and serve food for buffets SITXFSA005 & SITHCCC027
SITXCCS015 Enhance customer service experiences NIL
BSBTWK501 Lead diversity and inclusion NIL
SITHCCC032* Produce cook-chill and cook-freeze foods SITXFSA005 & SITHCCC027
SITXINV007 Purchase goods NIL

 

** Please note: electives may vary by state and are subject to change to meet client and industry requirements.