OVERVIEW
The SIT40521 Certificate IV in Kitchen Management & SIT50422 Diploma of Hospitality Management is for individual to develop a wide range of cookery skills in individuals that are intending to become a commercial cook and within the hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.
CAREER OUTCOMES
- Sous Chef
- Chef de Partie
ENTRY REQUIREMENTS
- Minimum 18 years of age
- Must have completed equivalent to Australian year 12
- IELTS band 5.5 (with no individual band below 5.0) or equivalent
STUDY LOCATION
- Campus: Level 8, 131 Queen Street Melbourne VIC 3000
- Practical Kitchen: 11-17 Jeffcott Street, West Melbourne VIC 3003 (Kitchen 1)
ASSESSMENT METHODS
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations. Work Placement Requirement: All students are required to work in the hospitality industry for 60 service periods (48 services periods for SITHCCC020 Work effectively as a cook & 12 services period for SITHKOP005 Coordinate cooking operations) to meet the requirements of the course. Students who are unable to find a suitable work experience venue will be assisted by Federation Technology Institute in finding a suitable venue.
Total number of units = 33 | 26 core units plus┃7 elective units
You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | Core |
| BSBTWK501 | Lead diversity and inclusion | Core |
| BSBSUS411 | Implement and monitor environmentally sustainable work practices | Core |
| SITHCCC001 | Use food preparation equipment* | Core |
| SITHCCC005 | Prepare dishes using basic methods of cookery* | Core |
| SITHCCC006 | Prepare appetisers and salads* | Core |
| SITHCCC007 | Prepare stocks, sauces and soups* | Core |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes* | Core |
| SITHCCC012 | Prepare poultry dishes* | Core |
| SITHCCC013 | Prepare seafood dishes* | Core |
| SITHCCC014 | Prepare meat dishes* | Core |
| SITHCCC018 | Prepare food to meet special dietary requirements* | Core |
| SITHCCC019 | Produce cakes, pastries and breads* | Core |
| SITHCCC020 | Work effectively as a cook* | Core |
| SITHKOP002 | Plan and cost basic menus | Core |
| SITHKOP004 | Develop menus for special dietary requirements | Core |
| SITHKOP005 | Coordinate cooking operations* | Core |
| SITHPAT006 | Produce Desserts* | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXFSA002 | Participate in safe food handling practices | Core |
| SITXHRM001 | Coach others in job skills | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXINV002 | Maintain the quality of perishable items* | Core |
| SITXMGT001 | Monitor work operations | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| BSBSUS211 | Participate in sustainable work practices | Elective |
| BSBTWK201 | Work effectively with others | Elective |
| SITHCCC003 | Prepare and present sandwiches* | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITHKOP001 | Clean kitchen premises and equipment* | Elective |
| SITXCOM002 | Show social and cultural sensitivity | Elective |
| SITXWHS001 | Participate in safe work practices | Elective |
* Prerequisite is SITXFSA001 use Hygiene Practices for Food Safety
Federation Technology Institute offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
Federation Technology Institute recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.
PATHWAYS
Student who successfully complete the SIT40521 Certificate IV in Kitchen Management with SIC, will continue their studies into the SIT50422 Diploma of Hospitality Management.
(Applicable to SIT50422 Diploma of Hospitality Management – Package)
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations.
COURSE STRUCTURE
Learners must achieve a competent result in the twenty-eight (28) units to obtain the SIT50422 Diploma of Hospitality Management qualification.
Within the twenty-eight (28) units, student will receive twenty-one (21) units as a credit transfer from the SIT40521 Certificate IV in Kitchen Management, which means student will be required to complete an additional seven (7) units to complete the SIT50422 Diploma of Hospitality Management qualification. For a breakdown of:
- Twenty-one (21) units as a credit transfer
- Seven (7) units to completePlease refer to the table below.
The twenty-one (21) units as a credit are as follow:
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | CT |
| BSBTWK501 | Lead diversity and inclusion | CT |
| SITXCOM005 | Manage conflict | CT |
| SITXFIN003 | Manage finances within a budget | CT |
| SITXHRM003 | Lead and manage people | CT |
| SITXMGT001 | Monitor work operations | CT |
| SITXWHS003 | Implement and monitor work health and safety practices | CT |
| SITHCCC001 | Use food preparation equipment | CT |
| SITHCCC005 | Prepare dishes using basic methods of cookery | CT |
| SITHCCC006 | Prepare appetisers and salads | CT |
| SITHCCC007 | Prepare stocks, sauces and soups | CT |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | CT |
| SITHCCC012 | Prepare poultry dishes | CT |
| SITHCCC013 | Prepare seafood dishes | CT |
| SITHCCC014 | Prepare meat dishes | CT |
| SITHCCC018 | Prepare food to meet special dietary requirements | CT |
| SITHCCC019 | Produce cakes, pastries and breads | CT |
| SITHCCC020 | Work effectively as a cook | CT |
| SITHKOP004 | Develop menus for special dietary requirements | CT |
| SITHKOP005 | Coordinate cooking operations | CT |
| SITHPAT006 | Produce desserts | CT |
The remaining 7 units of competency are as follows:
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| BSBOPS502 | Manage business operational plans | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster Staff | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
PATHWAYS
Students who successfully complete the SIT50422 Diploma of Hospitality Management, may pursue SIT60316 Advanced Diploma of Hospitality Management or Bachelor Degree with another CRICOS RegisteredProvider.
Quick Facts
Course name: SIT40521 Certificate IV in Kitchen Management & SIT50422 Diploma of Hospitality Management
CRICOS Course Code:
Duration: 104 weeks
- Study is 68 weeks
- Work Placement is 12 weeks
- Break is 24 weeks
Study mode: All theory units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in our practical kitchen. Work placement component must be undertaken in a real industry workplace with a commercial kitchen. 20 hours per week.
Fees: View course fees
Download: Course Flyer
Entry Requirements
-
- Minimum 18 years of age
- Must have completed equivalent to Australian year 12
- IELTS band 5.5 (with no individual band below 5.0) or equivalent
Career outcomes
-
- Chef
- Chef de Partie
Intake Dates
| 2023 | 2024 | |
| Jan | 23/16* | 22/15* |
| Apr | 24 | 22 |
| Jul | 10 | 08 |
| Aug | 14* | 12* |
| Oct | 09 | 07 |
| Nov | 13* | 11* |
Note:
Intake date for Certificate IV in Kitchen Management Course without any mark.
Intake date with “* ” is for Diploma of Hospitality Management Package Only.
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