SIT40521 Certificate IV in Kitchen Management
SIT40521 Certificate IV in Kitchen Management
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,…
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COURSE DESCRIPTION
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.
Work Based Training (WBT)
Students will be required to complete Work Based Training in workplace commercial kitchen as part of work based practical placement. An induction for WBT students would be conducted at institute and workplace induction will be conducted before commencement of WBT.
Work-based training will be conducted at approved industry workplace commercial kitchen with whom Australian Study Link Institute has an agreement with.
WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures. For example, in the live environment, they will be able to test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour” – e.g., Lunch times at a restaurant in the city.
Assessment Methods
All assessments of units of competency 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 Knowledge test, role plays, Case Study, Written questions, Practical demonstration in kitchen, observations, presentation, etc.
Pathways
Pathways from the Qualification
Pathways from the qualification: SIT50422-Diploma of Hospitality Management
Employment/Career Pathway
Units in this qualification reflect the knowledge and skills of individuals with significant experience in:
Chef
Executive Chef
Head Chef
Sous Chef
REQUIREMENTS
Age Requirements
- Students must be above 18 years of age while filling up the application form.
Academic Requirements
- To enter into this qualification delivered at ASLI, applicant should have successfully completed year 12 or secondary studies in applicant’s home country equivalent to Australian senior secondary school examination. OR
- Mature age students will also be considered without the minimum education requirements but with relevant work experience within chosen area of study and a demonstrated capacity to meet course requirements. A minimum of 2 years’ experience would normally be expected but each case will be reviewed individually. Relevant work experience evidence by work reference letter on company letterhead, work samples and curriculum vitae submitted will be considered. Such learner will be accessed for possible RPL opportunities and their course duration and volume of learning will be adjusted accordingly, if any RPL is granted.
English Language Requirements for International Students
- International students applying for this course either off-shore or on-shore will require either a minimum IELTS test score of 5.5 or equivalent for direct entry into a VET course;
- or, IELTS score of 5.0 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the course;
- or, IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the course;
- (Note: Results older than two years are not acceptable)
- or, Oxford Placement test with score 61 or higher.
- Score Guide: Average test score of 61 or higher in Oxford placement test is equivalent to IELTS 5.5.
- Students may refer to IELTS 5.5 equivalent policy or ASLI’s Enrolment Kit for further information.
EDUCATIONAL INSTITUTION
