OVERVIEW

The purpose of this course is to develop a wide range of cookery and supervisory or team leading sills in the kitchen. Student will learn how to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

COURSE STRUCTURE

Total number of units = 33 | 27 core unitsā”ƒ6 elective units
You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management qualification.

Unit CodeUnit NameUnit Type
SITHCCC023Use food preparation equipment *Core
SITHCCC027Prepare dishes using basic methods of cookery *Core
SITHCCC028Prepare appetisers and salads *Core
SITHCCC029Prepare stocks, sauces and soups *Core
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes +Core
SITHCCC035Prepare poultry dishes +Core
SITHCCC037Prepare seafood dishes +Core
SITHCCC036Prepare meat dishes +Core
SITHCCC042Prepare food to meet special dietary requirements +Core
SITHCCC041Produce cakes, pastries and breads *Core
SITHCCC043Work effectively as a cook +Core
SITHKOP010Plan and cost recipesCore
SITHKOP012Develop recipes for special dietary requirements ^Core
SITHKOP013Plan cooking operations *Core
SITHPAT016Produce desserts *Core
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITXHRM009Lead and manage peopleCore
SITXINV006Receive, store and maintain stock *Core
SITXMGT004Monitor work operationsCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITHCCC031Prepare vegetarian and vegan dishes +Core
SITHKOP015Design and cost menus #Core
SITXFSA008Develop and implement a food safety program ~Core
SITXHRM008Roster staffCore
SITHCCC038Produce and serve food for buffets +Elective
SITHCCC039Produce pates and terrines +Elective
SITHKOP011Plan and implement service of buffets *Elective
SITXINV007Purchase goodsElective
SITXINV008Control stockElective
SITXWHS006Identify hazards, assess and control safety risksElective
* Has a Pre-requiste unit, SITXFSA005 Use hygienic practices for food safety.
~ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety & SITXFSA006 Participate in safe food handling practices.
+ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety & SITHCCC027 Prepare dishes using basic methods of cookery.
^ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety, SITHCCC027 Prepare dishes using basic methods of cookery, SITHCCC042 Prepare food to meet special dietary requirements & SITHKOP010 Plan and cost recipes.
# Has a Pre-requiste unit, SITHKOP010 Plan and cost recipes.

 

ASSESSMENT METHOD

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 peridos to meet the requirements of the course.

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 credit or 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

You may pursue SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H) with FTI.

STUDY LOCATION

  • Campus: Level 8, 131 Queen Street Melbourne VIC 3000
  • Practical Kitchen: 11-17 Jeffcott Street West Melbourne VIC 3003 (Kitchen 1)

Quick Facts

Course name: SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 109674H
Duration: 78 weeks

  • Study is 50 weeks
  • Work Placement is 10 weeks
  • Break is 18 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 2025
Jan 23 08 06
Apr 24 08 07
Jul 10 01 07
Oct 09 14 06

Need help?

Call +61 (03) 9688 8029

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