SIT40521 - Certificate IV in Kitchen Management

National Code

SIT40521

CRICOS Course Code

111491H

Duration

78 weeks (including holiday breaks)

*Total Course Fees:

$22,000

*Tuition Fees

$20,400

*Non-Tuition Fee

$1200

Unit code

Unit of Competency

Core/ Elective

Pre-requisites required

SITHCCC023

Use food preparation equipment

C

SITXFSA005

SITHCCC027

Prepare dishes using basic methods of cookery

C

SITXFSA005

SITHCCC028

Prepare appetisers and salads

C

SITXFSA005

SITHCCC029

Prepare stocks, sauces and soups

C

SITXFSA005

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

C

SITHCCC027

SITXFSA005

SITHCCC031

Prepare vegetarian and vegan dishes

C

SITHCCC027

SITXFSA005

SITHCCC035

Prepare poultry dishes

C

SITHCCC027

SITXFSA005

SITHCCC036

Prepare meat dishes

C

SITHCCC027

SITXFSA005

SITHCCC037

Prepare seafood dishes

C

SITHCCC027

SITXFSA005

SITHCCC041

Produce cakes, pastries and breads

C

SITXFSA005

SITHCCC042

Prepare food to meet special dietary requirements

C

SITHCCC027

SITXFSA005

SITHCCC043

Work effectively as a cook

C

SITHCCC027

SITXFSA005

SITHKOP010

Plan and cost recipes

C

Nil

SITHKOP012

Develop recipes for special dietary requirements

C

SITHCCC027

SITHCCC042

SITHKOP010

SITXFSA005

SITHKOP013

Plan cooking operations

C

SITXFSA005

SITHKOP015

Design and cost menus

C

SITHKOP010

SITHPAT016

Produce desserts

C

SITXFSA005

SITXCOM010

Manage conflict

C

Nil

SITXFIN009

Manage finances within a budget

C

Nil

SITXFSA005

Use hygienic practices for food safety

C

Nil

SITXFSA006

Participate in safe food handling practices

C

Nil

SITXFSA008

Develop and implement a food safety program

C

SITXFSA005

SITXFSA006

SITXHRM008

Roster staff

C

Nil

SITXHRM009

Lead and manage people

C

Nil

SITXINV006

Receive, store and maintain stock

C

SITXFSA005

SITXMGT004

Monitor work operations

C

Nil

SITXWHS007

Implement and monitor work health and safety practices

C

Nil

SITHCCC040

Prepare and serve cheese

E-A

SITXFSA005

SITHCCC039

Produce pates and terrines

E-A

SITHCCC027

SITXFSA005

SITHCCC026

Package prepared foodstuffs

E-A

SITXFSA005

SITXHRM007

Coach others in job skills

E-Outside

Nil

SITXWHS005

Participate in safe work practices

E-Outside

Nil

SITHKOP009

Clean kitchen premises and equipment

E-Outside

SITXFSA005

Age requirements

Students must be above 18 years of age while filling up the application form.

Pre-training Review

The Pre-Training Review (PTR) will be conducted prior to the enrolment into your course of studies to ensure that the training and assessment provided by ASOC is able to meet the student’s individual needs. Students are required to fill up the PTR form submits it along with the application form.

ASOC will review the student’s current competencies, student needs, English level, support requirements and oral communication skills, to enrol them in the most appropriate course to achieve their intended outcomes.

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 main VET course.

or IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course.

or Oxford Placement test with score 61 or higher.

Note: Results older than two years are not acceptable.

Refer to Enrolment Kit available on ASOC’s website www.asoc.edu.au for additional information.   

Academic Requirements

To enter into the course, applicants 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 considering they have relevant work experience within the chosen area of study and a demonstrated capacity to meet the course requirements. A minimum of 2 years’ experience would normally be expected; however, each case will be reviewed individually with relevant work experience evidence in the form of an employment 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.

Language, Literacy and Numeracy test (LLN)

Students undertaking this course must possess sound Numeracy skills since it requires them to do calculations, prepare reports, review market requirements, etc. To determine this, students wanting to study at ASOC are required to undertake LLN test prior to the commencement of the course.  Based on the test outcome, students may be identified as requiring internal support and/or external support.

LLN test will be conducted on campus by using an ACSF mapped online LLN assessment tool - LLN Robot under the supervision of qualified LLN Trainer/Assessor. Students are required to undertake a language, literacy, and numeracy test (LLN) according to the following qualification:

SIT40521-Certificate IV in Kitchen Management ACSF performance Level 4

Computer literacy requirements

All students enrolling into this course at ASOC must have basic computer skills. Student are required to fill in the questions related to computer and internet skills in the Pre-Training Review form provided along with the application form. 

Students who do not possess basic computing skills will be provided with basic computer using support. Students can contact ASOC for any further information or assistance.

Students may contact ASOC for any further information or assistance on 1300 781 194.

Materials and Equipment Required

Institute will provide access to computers/laptops with required resources during classroom hours however to work on assignments and tasks for self-study all leaners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).  All leaners are expected to have access to MS office application such as Microsoft Word, an email platform.

Learners are required to have kitchen kit including, chef dress, safety boots and knife kit including various knives and other tools. Kitchen Kit is required to enter into the kitchen and to be able to undertake training in the kitchen effectively. Students can purchase/arrange kitchen kit (chef dress, safety boots and knife kit) from the school or from any supplier outside. If required, school can suggest suppliers providing Kitchen Kit. Students may contact ASOC for any further information or assistance on 1300 781 194.