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SIT40521 Certificate IV in Kitchen Management

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SIT40521 Certificate IV in Kitchen Management- Grenfell Institute of Technology Australia -GITA

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 under 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 DeliveryClassroom: Level 17, 45 Grenfell Street Adelaide SA 5000
Kitchen: Level 2, 282 Gouger Street, Adelaide SA 5000
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
SITXFSA005Use Hygienic Practices for food safetyCore
SITXFSA006Participate in safe food handling practices Core
SITHKOP015 Design and cost menusCore
SITHCCC023Use food preparation equipmentCore
SITXWHS006Identify hazards, assess and control safety risks Elective
SITXINV006Receive, store and maintain stockCore
SITXWHS005Participate in safe work practicesElective
SITHCCC027Prepare dishes using basic methods of cookeryCore
SITHCCC028Prepare appetisers and saladsCore
SITHCCC029 Prepare stocks, sauces and soupsCore
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC035Prepare poultry dishesCore
SITHCCC037Prepare seafood dishesCore
SITXHRM007Coach others in job skillsElective
SITHCCC038Produce and serve food for buffetsElective
SITXMGT004 Monitor work operations Core
SITHCCC031 Prepare vegetarian and vegan dishesCore
SITHKOP010 Plan and cost recipes Core
SITHCCC026 Package prepared foodstuffsElective
SITHCCC040Prepare and serve cheeseElective
SITHCCC036Prepare meat dishesCore
SITHPAT016Produce dessertsCore
SITHCCC041Produce cakes, pastries and breadsCore
SITHCCC042Prepare food to meet special dietary requirementsCore
SITHCCC043Work effectively as a cookCore
SITXFSA008Develop and implement a food safety programCore
SITXHRM008Roster staff Core
SITHKOP012Develop recipes for special dietary requirementsCore
SITHKOP013Plan cooking operationsCore
SITXCOM010Manage conflict Core
SITXFIN009Manage finances within a budget Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXHRM009Lead 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:

  1. Written questions
  2. Projects
  3. Presentations
  4. Reports
  5. Role plays/observations
  6. Work Based Training / Work Placement
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 concerning support and welfare.

  1. one-to-one support from the trainer/assessor
  2. support with personal issues
  3. access to additional learning resources
  4. reasonable adjustment in assessment
  5. social events
  6. 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 6.0 (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 or
  • Completed a substantial component of AQF Certificate III 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. The 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.