SIT40521 Certificate IV in Kitchen Management
SIT40521 Certificate IV in Kitchen Management
This qualification 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. Course Opportunities This qualification provides a pathway to work in organisations such as restaurants, hotels,…
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COURSE DESCRIPTION
This qualification 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.
Course Opportunities
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. Possible job titles include:
• Chef
• Chef de Partie.
Employment Pathway for Students
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.
Course Structure
Unit Code Unit Name
SITHCCC023 Use food preparation equipment Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, eggs 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
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP010 Plan and cost recipes Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP013 Plan cooking operations Core
SITHKOP015 Design and cost menus Core
SITHPAT016 Produce desserts Core
SITXCOM010 Manage con ict Core
SITXFIN009 Manage finances within a budget Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA008 Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXINV006 Receive, store and maintain stock Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITHCCC026 Package prepared foodstuffs Elective
SITHCCC040 Prepare and serve cheese Elective
SITHCCC044 Prepare specialised food items Elective
SIRXWHS006 Identify hazards, assess and control safety risks Elective
SITXINV007 Purchase goods Elective
BSBSUS211 Participate in sustainable work practices Elective
REQUIREMENTS
Academic Requirements
Australian year 12 Equivalent of other countries
Age Requirements
For international students COE has a requirement that all students must be over 18 years of age at the commencement of course.
English requirements
Acceptable Form of evidence for English Language Pro¬ficiency at THE CENTRE OF EXCELLENCE: Acceptable Score for Direct Entry Level for Certifi¬cate/ Diploma/ Advanced Diploma Courses
International English Language Testing System (IELTS) – Academic: 6
Test of English as Foreign Language (TOEFL) – (IBT): 60-78
Pearson Test of English Academic (PTE Academic)- (IBT): 51.6
EDUCATIONAL INSTITUTION
