Overview
This qualification reflects the role of chefs and 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT40521: SIT40521 Certificate IV in Kitchen Management
Key Features
Nationally Recognized Training
This is a nationally recognized and accredited Australian training course.
Career opportunities:
Potential roles include Chef, Chef de Partie, Commis Chef, Demi Chef, Second Chef, Sous Chef.
Flexible Study Options
Study at your own pace and choose a delivery option that suits you.
Course Structure
What can I expect?
The course consists of 33 units of competency, with 27 core units and 6 elective units. This balance ensures you gain a well-rounded knowledge base while also having the opportunity to specialise in areas that align with your career goals.
The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.
Core Units
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITXHRM008 Roster staff
- SITXINV006 Receive, store and maintain stock
- SITXWHS007 Implement and monitor work health and safety practices
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP010 Plan and cost recipes
- SITHKOP015 Design and cost menus
- SITXFSA008 Develop and implement a food safety program
- SITHCCC041 Produce cakes, pastries and breads
- SITHPAT016 Produce desserts
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC043 Work effectively as a cook
- SITHKOP013 Plan cooking operations
Elective Units
- SITXHRM010 Recruit, select and induct staff
- SITXWHS006 Identify hazards, assess and control safety risks
- SITHCCC026 Package prepared foodstuffs
- SITHCCC044 Prepare specialised food items
- SITHCCC038 Produce and serve food for buffets
- SITXCCS015 Enhance customer service experiences
Entry Requirements
Pathway
Career Outcomes:
On completion of this course, you could progress to a range of higher-level qualifications.
Equip yourself with the leadership and managerial skills you need to succeed in today’s competitive business environment.
- Chef
- Chef de Partie
- Commis Chef
- Demi Chef
- Second Chef
- Sous Chef
Who should apply for this course and why?
This course is targeted at students who are:
- Seeking to pursue a career in Kitchen Management
- Seeking to enter a new industry sector
- Seeking a pathway to higher-level qualifications
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
Training and assessment information
This course is delivered face-to-face in a classroom-based setting.
The timetable for this course will be advised in your Offer Letter and Student Agreement.
You are required to attend classes for 20 hours per week for 75 Weeks (60 Weeks Study). Holiday breaks are as indicated in your timetable.
Class sessions include a mix of theory and practical activities with a focus on creating a real-life workplace.
In addition to classroom-based learning, you will also need to complete approximately 5 hours of additional, unsupervised study per week including general reading and research for assessments.
You will also need to complete assessments for this course which may include:
- Written questions
- Projects
- Presentations
- Reports
- Role plays/observations
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
Your classes will be conducted in a modern classroom, and you will be able to access Wi-Fi. You will be provided with a Student Guide relevant to each unit in your course.
Course progress and attendance
Satisfactory course progress and attendance is very important. Please read the Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation.
Student support
We offer the following in relation to support and welfare.
- one-to-one support from the trainer/assessor
- support with personal issues
- Access to additional learning resources
- reasonable adjustment in the assessment
- information about external sources of support.
You may not have studied for a while, may have English as a second language or need additional assistance with literacy or numeracy.
We will identify any additional support needs you may have at the time of application and enrolment and may prepare a Student Support Plan for you based on those needs.
Resource requirements
You are required to bring your own laptop with Office 365 (or similar program) to all classes. These costs are not included in your course fees.
How can I apply?
To apply for this course, you are required to complete an enrolment form and submit all required supporting evidence.
Where to from here?
If your application is successful, we’ll send you an Offer Letter and Student Agreement You should make sure you read through this document carefully to make sure you are happy with all of the terms and conditions. If you are, then simply sign the document and send it back to us.
Once we receive this, we will issue you an invoice for the first payment.
Then only we will issue you with a Confirmation of Enrolment letter.
The first day of each course will include orientation and induction. Orientation will include information about the campus, accessing our support services, and methods for achieving success throughout the course, including course progress requirements.
This course outline should be read in conjunction with our Student Handbook. This can be found online at www.aaic.nsw.edu.au