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.

COURSE STRUCTURE

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

RECOGNITION OF PRIOR LEARNING

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.

CREDIT TRANSFER

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.

ASSESSMENT METHODS

(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.

Need help?

Call +61 (03) 9688 8029

Or request a call back from one of our FTI team members.