SIT40521 – Certificate IV in Kitchen Management
Course Overview & Career Opportunities
This qualification reflects the role of commercial 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. ​ Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie. Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.
Who should apply for this course and why?
This course is ideal for you if you are: ​ Seeking to pursue or further a career in commercial cookery. Seeking to enter a new industry sector. Seeking a pathway to higher level qualifications. Characteristics of the target group are as follows: ​ Students will be from a range of countries and may be living in Australia for the first time or may have been here in the recent or more distant past. ​ Many will speak English as a second language, although an entry level has been set to ensure students are able to complete course work. ​ Students are expected to typically fall into the age range of 18 – 35 as people still establishing or changing careers. ​ Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.
Course Delivery and Duration
This program is delivered in the classroom Face-to-face and through structured self-study. This qualification also has a work placement component. This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms and 18 weeks of holidays/break.
Entry Requirements
Eureka Institute of Management has the following entry requirements: International students must: • Be at least 18 years of age and have completed Year 12 or equivalent. • Participate in a course entry interview to determine suitability for the course and student needs taking into account existing skills, knowledge and the experience. • Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following: >> Educated for 5 years in an English-speaking country; or >> Successful completion of an English Placement Test * Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5. • Unique Student Identifier (USI)- every student must have a verified USI without which qualification will not be issued. Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course. This process is outlined in Eureka Institute of Management’s Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.
Course Structure
Twenty seven (27) core and six (6) elective units are required for the award of the SIT40521 Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level. 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) SITHCCC031 Prepare vegetarian and vegan dishes (Core) SITHCCC035 Prepare poultry dishes (Core) SITHCCC036 Prepare meat dishes (Core) SITHCCC037 Prepare seafood dishes (Core) SITHCCC041 Produce cakes, pastries and breads (Core) SITHCCC042 Prepare food to meet special dietary requirements (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) SITHKOP015 Design and cost menus (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) SITXFSA008 Develop and implement a food safety program (Core) SITXHRM008 Roster staff (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) SITXINV008 Control stock (Elective) BSBTWK501 Lead diversity and inclusion (Elective) SITHCCC040 Prepare and serve cheese (Elective) SITHCCC026 Package prepared foodstuffs (Elective) SITHCCC038 Produce and serve food for buffets (Elective) BSBSUS211 Participate in sustainable work practices (Elective)
Course Fees
Please refer to the 2024 Fees Schedule