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.
NRT