SIT40521
Certificate IV in
Kitchen
Management
SIT40521
Certificate IV in Kitchen Management
Course 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 latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT40521
Duration in weeks:
78
Tuition Fee:
AUD $20,000
Non Tuition Fee:
AUD $2,000
CRICOS Course Code:
112709J
Entry Requirements
McGill Institute Australia has the following entry requirements:
You must:
- Be at least 18 years of age and have completed the equivalent of Year 12 or a Certificate III or higher qualification with an Australian institution.
-
McGill Institute may conduct an entry interview with all prospective students to determine suitability for the course and student needs.
- Have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test
- General English – Upper Intermediate
*Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 6.0.
Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.
Who should apply for this course and why?
Completing this course may provide you with employment or learning opportunities. After SIT40521 -Certificate IV in Kitchen Management you may progress to higher-level qualifications. Potential employment options are in Hospitality Sector. These are potential routes for career progression:
- As a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
- Chef
- Chef de partie
Satisfactory course progress and attendance is very important in order to meet visa requirements. Please read the International Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation.
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 assessment
- Social events
- Information about external sources of support.
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.
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. Click here for specifications for laptops and associated costs.
You can apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior
learning) as per the information included in our International Student Handbook, which is available at www.mcgill.edu.au
If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit. You will also be issued with a new Confirmation of Enrolment.
For any questions about course credit, contact us at the details shown on the back of the brochure.
The SIT40521 – Certificate IV in Kitchen Management requires the completion
of 33 units of competency including 27 core units and 6 electives.
CORE
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
| SITHPAT016* | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008* | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006 | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
ELECTIVE
| BSBTWK401 | Build and maintain business relationships |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC044* | Prepare specialised food items |
| SITXCCS014 | Provide service to customers |
| SITXFIN010 | Prepare and monitor budgets |
*The list of electives is a sample only
* Groups listed on https://training.gov.au/Training/Details/SIT40521
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