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SIT40521 Certificate IV in Kitchen Management

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CRICOS Course Code: 109667G

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.

Qualification

On successful completion of this course the students would be awarded the SIT40521 Certificate IV in Kitchen Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality (Commercial Cookery).

Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.

Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.

International Students

Age requirements

For international students Imperial has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.

English Language

All international students should be able to meet the English requirements as required under the assessment level and country of passport of the student by the Department of Home Affairs.  Further information available at www.homeaffairs.gov.au

Imperial accepts the scores from the International English Language Test Score (IELTS) and PTE Academic English as below:

IELTSPTE Academic English
Overall band score of 6.050

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Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS).  Arrangements will be made for the student to complete the ELICOS course with one of approved ELICOS provider at the student’s expense.

Fee – International Students

Tuition Fee:$13,750 (subject to change without notice)
Admission Fee:$250
Overseas student Health cover (OSHC)/year (These prices are determined by the Insurance Provider and may be subject to change)
Single$408
Family$3501
Resources$1500 (Including commercial cookery tool kit, uniform and course material)
Total Course Fee$15,500 (excluding OSHC)

Note: As per ESOS Act, a Student can pay full fees of the above course before the start of the course, if they wish to do so, but they are not required to pay more than 50 percent up front course fee. We can also provide a more flexible payment plan to students to suit their individual circumstances

Domestic Students

English Language

It would be expected that they have

  • Achieved a pass result in level 3/4 VCE English or VCE ESL or equivalent.

Fee – Domestic full fee paying students

Tuition Fee: $13,750 (subject to change without notice)
Admission Fee: $250
Resources: $1500
Total Course Fee: $15,500

We confirm that there will no additional cost(s) in undertaking this course

For domestic full fee paying students, Imperial will accept payment of no more than $1000 from each individual student prior to the commencement of the course. Following course commencement, Imperial may require payment of additional fees in advance from the student but only such that at any given time, the total amount required to be paid which is attributable to tuition or other services yet to be delivered to the student does not exceed $1,500.

Skill Recognition

Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.

Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.

Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.

Educational Pathways

Pathway Into The Qualification

After achieving SIT30821 Certificate III in Commercial Cookery individuals could progress to SIT40521 Certificate IV in Kitchen Management . Credits will be given to students who has successfully completed SIT30821 Certificate III in commercial cookery.

Pathways From The Qualification

After achieving this qualification, candidates may undertake a range of Diploma level qualifications including SIT50422 Diploma of Hospitality Management within the SIT Tourism, Travel and Hospitality Training Package, or other Training Packages.

Career Opportunities

SIT40521 Certificate IV in Kitchen Management qualification targets participants who are looking to enhance their skills and knowledge to work in a range of Commercial Cooking environments such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job title includes:

  • chef
  • chef de partie

Course Units

In order to attain this qualification students are required to complete 33 units of competency consisting of twenty seven (27) core units and six (6) elective units.

Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.

Core Units
 Pre-requisite
Unit Code Unit TitleUnit/s
SITXFSA005Use hygienic practices for food safetyN/A 
SITXFSA006Participate in safe food handling practicesN/A 
SITXINV006*Receive, store and maintain stockSITXFSA005 
SITHCCC023*Use food preparation equipmentSITXFSA005 
SITHCCC027*Prepare dishes using basic methods of cookerySITXFSA005 
SITHCCC028*Prepare appetisers and saladsSITXFSA005 
SITHCCC029*Prepare stocks, sauces and soupsSITXFSA005 
SITHCCC030**Prepare vegetable, fruit, eggs and farinaceous dishesSITXFSA005SITHCCC027
SITHCCC031**Prepare vegetarian and vegan dishesSITXFSA005SITHCCC027
SITHCCC035**Prepare poultry dishesSITXFSA005SITHCCC027
SITHCCC036**Prepare meat dishesSITXFSA005SITHCCC027
SITHCCC037**Prepare Seafood dishesSITXFSA005SITHCCC027
SITHCCC041*Produce cakes, pastries and breadsSITXFSA005 
SITHPAT016*Produce dessertsSITXFSA005 
SITHCCC042**Prepare food to meet special dietary requirementsSITXFSA005SITHCCC027
SITHKOP010Plan and cost recipesN/A 
SITHCCC043**Work effectively as a cookSITXFSA005SITHCCC027
SITXCOM010Manage conflictN/A 
SITXHRM008Roster staffN/A 
SITHKOP012****Develop recipes for special dietary requirementsSITXFSA005SITHCCC027 SITHKOP010
SITHCCC042
SITHKOP013*Plan cooking operationsSITXFSA005 
SITHKOP015*Design and cost menusSITHKOP010 
SITXFSA008**Develop and implement a food safety programSITXFSA005SITXFSA006
SITXFIN009Manage finances within a budgetN/A 
SITXMGT004Monitor work operationsN/A 
SITXHRM009Lead and manage peopleN/A 
SITXWHS007Implement and monitor work health & safety practicesN/A 
Elective Units
 Pr-requisite
Unit Code Unit TitleUnit/s
SITHASC024*Prepare Asian saladsSITXFSA005 
SITHCCC044**Prepare specialised food itemsSITXFSA005SITHCCC027
SITHCCC040*Prepare and serve cheeseSITXFSA005 
SITHCCC038**Produce and serve food for buffetsSITXFSA005SITHCCC027
BSBSUS211Participate in sustainable work practicesN/A 
SITXHRM007Coach others in job skillsN/A 

Units marked with * and ** has perquisite as listed in right hand column(s)

 

 
  
   
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
 
  
   
    
    
    
    
    
    
 

Course Fee:$15,500

  • CRICOS Course Code: 109667G
  • Course Length: 76 week
  • Core Units: 27
  • Elective Units: 6
  • Level: Certificate IV

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