SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

Qualification CRICOS Code: 109599C

Qualification Status: Current

Entry Requirement:

There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Bentley College requires that students are able to provide evidence that they:

  • Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
  • Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Bentley College is able to provide.
  • Have successfully completed Australian year 12 or equivalent or must be of matured age with adequate LLN skills.
  • Are at least at age of 18 on the date of course commencement.
  • Student must have access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.

Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Bentley College to identify student’s needs for additional support during their study with Bentley College.

Total Core Units: 26

Total Electives Units: 7

Mode of Delivery: Blended, 20 hours per week.

Total Course Duration:78 weeks, including 66 study weeks and 12 weeks of holidays.

Delivery Location:  Suite 2, Level 7, 190 Queen Street, Melbourne VIC 3000/Level 4, 55 Swanston Street, Melbourne VIC 3000

Pathways:

Once students have successfully completed SIT40521 Certificate IV in Kitchen Management, they can apply for jobs within the marketing industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.

The further study pathways available to students who undertake this qualification include:

  • SIT50422 Diploma of Hospitality Management
  • or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package.

Covid-19 Variation to Delivery and Assessment Strategy

Course Structure

A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.

Code

Title

Core/ Elective

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

SITXCCS015

Enhance customer service experiences

Elective

SITXWHS006

Identify hazards, assess and control safety risks

Elective

SITXCCS014

Provide service to customers

Elective

SITHCCC040*

Prepare and serve cheese

Elective

SITHCCC038*

Produce and serve food for buffets

Elective

SITHKOP011*

Plan and implement service of buffets

Elective

Assessment Methodology

Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:

  • Written questions
  • Projects
  • Presentations
  • Report writing
  • Role plays/observations
  • Kitchen based demonstration
  • Work placement

At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.

Reference Textbooks:

  • Math for the Professional Kitchen, The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki
  • The Professional Chef, 9th Edition, The Culinary Institute of America
  • The Book of Yields, 8th edition, Francis T. Lynch

Further Information

For all further details, please refer to International Student Handbook on for all related policies and procedures (policies and procedures also available on www.bentley.edu.au) and other important information related to international students including living cost, life and study in Sydney, etc.

Please contact the Administration Manager at admin@bentley.edu.au or at +61 (3) 8648 8775 for further information.