This qualification reflects the role of chefs and 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. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT40521
| VET National Code | SIT40521 |
| Qualification Title | Certificate IV in Kitchen Management |
| CRICOS Course Code | 112507H |
| Mode of Study | Face to Face 20 hours per week plus Work Based Training |
| Location of Course Delivery | Classroom: Level 17 45 Grenfell Street Adelaide SA 5000 Kitchen: T33, 67 O’Connell St, North Adelaide SA 5006 Work Placement : Various workplaces for work placement. |
| Course Duration | 78 Weeks including 12 weeks term breaks and holidays |
| Course Fee | Click here to view course fee |
| Intake Dates | Click here to view intake dates |
| Course Brochure | Click here to download course brochure |
| Unit Code | Unit of Competency Title | Core / Elective |
|---|---|---|
| SITXFSA005 | Use Hygienic Practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Elective |
| 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 |
| SITXHRM007 | Coach others in job skills | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITXMGT004 | Monitor work operations | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM009 | Lead and manage people | Core |
This course is delivered face-to-face in a classroom-based and commercial kitchen setting. Practical face to face training is provided in a commercial kitchen. A work placement is also required. The timetable for this course will be advised at the time of orientation. You are required to attend classes for 20 hours per week for 66 study weeks (6 terms of 11 weeks each). Holiday breaks are as indicated in your timetable for 12 weeks. Class sessions include a mix of theory and practical activities with a focus on creating a real-life workplace.
In addition to classroom-based learning, you will also need to complete approximately 5 hours of additional, unsupervised study per week including general reading and research for assessments. You will also need to complete assessments for this course which may include:
- Written questions
- Projects
- Presentations
- Reports
- Role plays/observations
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed. Your classes will be conducted in modern classrooms, and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study. You will be provided with a Student/Learner Guide relevant to each unit in your course. Textbooks are also available onsite for you to use and borrow if you wish.
We offer the following in relation to support and welfare:
- one-to-one support from the trainer/assessor
- support with personal issues
- access to additional learning resources
- reasonable adjustment in assessment
- social events
- information about external sources of support
You may not have studied for a while, may have English as a second language or need additional assistance with literacy or numeracy. We will identify any additional support needs you may have at the time of application and enrolment and may prepare a Student Support Plan for you based on those needs.
You must
1. be at least 18 years of age and have completed the equivalent of Year 11.
2. participate in a course entry interview to determine suitability for the course and student needs.
3. have an IELTS* score of 5.5 (test results must be no more than 2 years old) or equivalent or
- educated for 5 years in an English-speaking country; or
- successful completion of an English Placement Test.
- completed a substantial component of AQF Certificate IV or above qualification from an Australian RTO in the last two years.
You can apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at our website. If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit. You will also be issued with a new Confirmation of Enrolment. For any questions about course credit, contact us.
Satisfactory course progress and attendance is very important in order to meet visa requirements. Please read the International Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation.
Students obtaining a competent result for all 33 units of competency will achieve the Nationally Recognised qualification SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 112507H). A Statement of Attainment will be issued to students who complete less than 33 units.
Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie. Student could also continue higher studies with Grenfell Institute of Technology Australia in the following course:
Grenfell Institute of Technology Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcomes.
Grenfell Institute of Technology Australia also does not provide any assurance that students will always get a job upon returning to their home country. However, this qualification will offer a range of skills that aspiring chefs must have to work in hospitality, food service and other related sectors.