SIT40521 Certificate IV in Kitchen Management

Cricos Course Code: 109491D

Course Description

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.

Course Duration

• 78 weeks (including term breaks)
• 6 terms (10 weeks per term)

This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face-to-face training and assessment spread over 6 terms of 10 weeks each and 18 weeks (in total) of term breaks.

Students will also need to complete work placement as part of their course. This will be an additional 192 hours to be completed concurrently in term 3 and 4, and 48 hours to be completed concurrently in term 6.

Study Mode

The delivery methods for this course include:

• Face-to-Face Classroom-Based Learning
• Practical training in Black Fire’s commercial kitchen

Note: A work placement is required.

Course Entry Requirements

• Age requirements: students must be a minimum age of 18 years or above at the time of course commencement
• Academic Requirements: to enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher
• English Language Requirements: an English language proficiency level of one of the following:
  • IELTS band score of 5.5 or equivalent,
  • IELTS band 5.0 and a successful completion of ELICOS course minimum 10 weeks
• Pre-training review: all international applicants will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities
• Language, Literacy and Numeracy (LLN) Assessment: all applicant will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study
• Hardware/Software requirements: Students will be provided with access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.  Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills
• Kitchen toolkit: students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by the college.
• Physical requirements: applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course. The college will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.

Method of Training

The structured learning – formal learning activities, may consist of:

• classes or tutorials, on-line tasks, and forums
• learning activities
• structured workplace experience
• workshop activities
• structured prescribed reading
• prescribed follow-up activities.

Course Outcomes

Graduates from the Certificate IV in Kitchen Management could be in charge of different roles and titles across industry sectors. Possible career outcomes relevant to this qualification include:

• Commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops
• Small business owner in these sectors
• Chef and chef de partie

Course Fees

Please contact us at enquiry.act@opc.edu.au for more information about our course fees.

Unit of Competency