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.
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 48 service periods to meet the requirements of the course. Students will be responsible in finding their own vocational work placements it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.
Total number of units = 33 | 27 core units plus┃6 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 |
|---|---|---|
| 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 |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC041 | Produce cakes, pastries and breads | 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 |
| 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 |
| 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 | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |
| SITHKOP011 | Plan and implement service of buffets | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITXINV008 | Control stock | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | 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 FTI, 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-three (23) units as a credit transfer from the SIT40521 Certificate IV in Kitchen Management, which means student will be required to complete an additional Five (5) units to complete the SIT50422 Diploma of Hospitality Management qualification. For a breakdown of:
- Twenty-three(23) units as a credit transfer
- Five (5) units to completePlease refer to the table below.
The twenty-one (23) units as a credit are as follow:
| Unit code | Unit name | Unit Type |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | CT |
| SITHCCC027 | Prepare dishes using basic methods of cookery | CT |
| SITHCCC028 | Prepare appetisers and salads | CT |
| SITHCCC029 | Prepare stocks, sauces and soups | CT |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | CT |
| SITHCCC035 | Prepare poultry dishes | CT |
| SITHCCC037 | Prepare seafood dishes | CT |
| SITHCCC036 | Prepare meat dishes | CT |
| SITHCCC042 | Prepare food to meet special dietary requirements | CT |
| SITHCCC043 | Work effectively as a cook | CT |
| SITHKOP010 | Plan and cost recipes | CT |
| SITXFSA005 | Use hygienic practices for food safety | CT |
| SITXFSA006 | Participate in safe food handling practices | CT |
| SITXINV006 | Receive, store and maintain stock | CT |
| SITHCCC031 | Prepare vegetarian and vegan dishes | CT |
| SITXINV007 | Purchase goods | CT |
| SITXINV008 | Control stock | CT |
| SITXCOM010 | Manage conflict | CT |
| SITXFIN009 | Manage finances within a budget | CT |
| SITXHRM009 | Lead and manage people | CT |
| SITXMGT004 | Monitor work operations | CT |
| SITXWHS007 | Implement and monitor work health and safety practices | CT |
| SITXHRM008 | Roster staff | CT |
The remaining Five (5) units of competency are as follows:
| Unit code | Unit name | Unit Type |
|---|---|---|
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXMGT005 | 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 70 weeks
- Work Placement is 10 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
Intake Dates
| 2023 | 2024 | |
| Jan | 23 | 08/15* |
| Apr | 24 | 08/15* |
| Jul | 10 | 01/ 15* |
| Aug | 14* | |
| Oct | 09 | 14/14* |
| Nov | 06* |
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.