SIT40521 Certificate IV in Kitchen Management

CRICOS PROGRAM CODE: 112925A

FEES

Enrolment Fee/Application Fee:

AUD $250 (non-refundable)

Material Fees:

AUD $1000

Tuition Fees:

AUD $16,000

Total:

AUD $17,250

Fees include all material costs and learning resources.

78 Weeks

(including holidays)

Course Description

This qualifcation 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 qualifcation provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.

Entry Requirements

All students must be aged 18 years or over (International students) at the time of applying for admission to the College.

Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12th Qualification

Learners are required to be competent in written and spoken English and will undertake a Language, Literacy and Numeracy test prior to commencing the training. Refer to LLN policy for further details.

English Language Requirements

All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations. For more information please visit below https://immi.homeaffairs.gov.au/help-support/meeting-our-requirements/english-language

IELTS overall band of 6 or above

TOEFL IBT test score band of 64 equivalents or above

PTE Academic band score 50 - 56 equivalent or above

Satisfactory completion of General English – Upper Intermediate level or

Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or

Successful completion of Senior Secondary certificate of education in Australia conducted in English or

Completion of full-time studies in Australia towards a Certificate IV or above foundation course or Student’s first language is English

Student was educated for 5 years in an English speaking country.

If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test will be required to complete it with a satisfactory result.

Credit Transfer

You may be eligible for a credit transfer if you have previously undertaken training through an Australian Registered Training Organisation. Students who have successfully completed whole units of competency with an Australian Registered Training Organisation that are identical to any of those contained within this course can apply for Credit Transfer.

Mode of Delivery

Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training;

Full time (20 hours per week – Learners may require 5 hours* of self-directed learning per week (*Indicative only).

Work Placement

Students are also required to undertake and complete practical placement that includes 48 food service periods in a commercial kitchen, the equivalent of 200 hours, to meet the qualification requirements. The practical training and assessment will take place at the CIC’s fully equipped commercial kitchen facility or as advised.

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recog- nition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to www.collins.vic.edu.au

Assessment Method

Demonstrations

Written Questions Answers

Case Studies

Projects

Workplace Training

Employment Pathway for Students

Example of possible job roles include;

Chef

Chef de Partie

Cook

Units of Competency

Based on the course outcomes and training package requirements, the following units of competency have been selected for this qualification;

Students entering this qualification will need to complete ALL the thirty-three (33) units below – 27 Core plus 6 Electives. Credits for students with a previous completion of units of competency or other relevant qualifications will be determined on a case-to-case basis as part of CIC’s pre-enrolment review.

Unit Code	Unit Description	Type
SITXFSA005	Use hygienic practices for food safety	CORE
SITXINV006	Receive, store and maintain stock	CORE
SITXFSA006	Participate in safe food handling practices	CORE
SITHCCC023*	Use food preparation equipment	CORE
SITHCCC029*	Prepare stocks, sauces and soups	CORE
SITHCCC028*	Prepare appetisers and salads	CORE
SITHCCC027*	Prepare dishes using basic methods of cookery	CORE
SITHCCC030**	Prepare vegetable, fruit, egg 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
SITHPAT016*	Produce desserts	CORE
SITHCCC042**	Prepare food to meet special dietary requirements	CORE
SITHKOP010	Plan and cost recipes	CORE
SITHCCC043**	Work effectively as a cook	CORE
SITXCOM010	Manage conflict	CORE
SITXHRM009	Lead and manage people	CORE
SITXFIN009	Manage finances within a budget	CORE
SITXMGT004	Monitor work operations	CORE
SITXWHS007	Implement and monitor work health and safety practices	CORE
SITXHRM008	Roster staff	CORE
SITHKOP013*	Plan cooking operations	CORE
SITHKOP015*	Design and cost menus	CORE
SITXFSA008**	Develop and implement a food safety program	CORE
SITHKOP012	Develop recipes for special dietary requirements	CORE
SITXWHS005	Participate in safe work practices	ELECTIVE
SITHCCC026*	Package prepared foodstuffs	ELECTIVE
SITHCCC025*	Prepare and present sandwiches	ELECTIVE
SITHCCC040*	Prepare and serve cheese	ELECTIVE
SITHCCC038**	Produce and serve food for buffets	ELECTIVE
SITHPAT014*	Produce yeast-based bakery products	ELECTIVE
*These units have a pre-requisite unit – SITXFSA005, Design and cost Menus the pre -requisite is SITHKOP010.
**These units have a pre-requisite – SITXFSA005 Use hygienic practices for food safety. SITHCCC027 must accordingly be scheduled prior to starting any new term or student group.
# Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.

Enrolments

Email: support@collins.vic.edu.au or via one of our Education Agents

Important – Enrolment Form, Student Handbook, Policies, Procedures, Fees and Charges. Visit www.collins.vic.edu.au and download an Enrolment Form and Student Handbook, which contain information about your course that must be read by you prior to enrolment.