CRICOS Course Code
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109503E
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Qualification Code
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SIT40521
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Qualification Title
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Certificate IV in Kitchen Management
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AQF Level
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4
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Course Description
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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.
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Volume of learning
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1530 hours
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Course Duration
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92 weeks (including holiday breaks)
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Unit Code
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Unit Name
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Core / Elective unit
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Pre- requisites required
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SITXFSA005
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Use hygienic practices for food safety
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Core
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Nil
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SITHCCC027
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Prepare dishes using basic methods of cookery
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Core
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SITXFSA005
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SITHKOP010
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Plan and cost recipes
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Core
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Nil
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SITHCCC041
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Produce cakes, pastries, and breads
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Core
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SITXFSA005
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SITHCCC028
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Prepare appetisers and salads
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Core
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SITXFSA005
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SITHCCC035
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Prepare poultry dishes
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Core
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SITXFSA005
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SITHCCC023
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Use food preparation equipment
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Core
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SITXFSA005
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SITHCCC029
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Prepare stocks, sauces, and soups
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Core
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SITXFSA005
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SITHCCC030
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Prepare vegetable, fruit, eggs, and farinaceous dishes
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Core
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SITXFSA005
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SITHCCC031
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Prepare vegetarian and vegan dishes
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Core
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SITXFSA005
SITHCCC027
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SITHCCC036
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Prepare meat dishes
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Core
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SITXFSA005
SITHCCC027
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SITHCCC037
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Prepare seafood dishes
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Core
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SITXFSA005
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SITHCCC042
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Prepare food to meet special dietary requirements
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Core
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SITXFSA005
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SITHPAT016
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Produce desserts
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Core
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SITXFSA005
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SITXFSA006
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Participate in safe food handling practices
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Core
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Nil
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SITXINV006
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Receive, store and maintain stock
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Core
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SITXFSA005
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SITHCCC043
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Work effectively as a cook
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Core
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SITXFSA005
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SITXHRM008
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Roster staff
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Core
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Nil
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SITXFIN009
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Manage finances within a budget
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Core
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Nil
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SITXHRM009
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Lead and manage people
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Core
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Nil
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SITXMGT004
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Monitor work operations
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Core
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Nil
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SITXWHS007
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Implement and monitor work health and safety practices
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Core
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Nil
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SITHKOP013
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Plan cooking operations
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Core
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SITXFSA005
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SITXCOM010
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Manage conflict
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Core
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Nil
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SITHKOP015
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Design and cost menus
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Core
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SITHKOP010
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SITHKOP012
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Participate in safe food handling practices
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Core
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Nil
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SITXFSA008
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Develop recipes for special dietary requirements
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Core
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SITXFSA005
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SITXHRM007
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Coach others in job skills
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Elective
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Nil
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SITHCCC040
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Prepare and serve cheese
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Elective
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SITXFSA005
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SITHCCC039
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Produce pates and terrines
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Elective
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SITXFSA005
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SITHCCC026
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Package prepared foodstuffs
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Elective
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SITXFSA005
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SITXWHS005
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Participate in safe work practices
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Elective
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Nil
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SITHKOP009
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Clean kitchen premises and equipment
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Elective
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SITXFSA005
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Entry Requirements
Age requirements
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Students must be above 18 years of age while filling up the application form.
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Pre-Training Review (PTR)
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The Pre-Training Review (PTR) will be conducted prior to enrolment into your course of study/s to ensure that the training and assessment provided by Australian School of Commerce (ASOC) meet the individual needs of the student. Students are required to complete the PTR form, which is included as part of the Application Form.
ASOC will review each student’s current competencies, individual needs, English language proficiency, digital literacy, support requirements, and oral communication skills to determine the most appropriate course for the student to achieve their intended outcomes.
The PTR helps to:
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Identify and arrange any necessary academic, digital, English language, or wellbeing support.
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Ensure the student’s responses align with their educational and future goals.
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Determine whether additional support or guidance is necessary.
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Evaluate whether the student has a sufficient understanding of essential course information to make an informed enrolment decision.
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English Language Requirements for International students.
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International students applying for this course either off-shore or on-shore will require either a minimum IELTS test score of 6.0 or equivalent for direct entry into a VET course.
or IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the main VET course.
or IELTS score of 5.0 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 https://www.asoc.edu.au/ or IELTS 5.5 equivalent policy for additional information.
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Academic Requirements
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To enter into the course, applicants should have successfully completed year 12 or senior 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.
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Language, Literacy, Numeracy, and Digital (LLND) Skills Test
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Students undertaking this course at ASOC must possess sound language, literacy, numeracy, and digital skills, as these are essential for completing course-related tasks, assessments, communication, and navigating digital learning platforms.
To determine each student’s support needs and assess the suitability of the course, all prospective students are required to undertake a Language, Literacy, Numeracy, and Digital (LLND) skills assessment prior to enrolment.
The LLND test will be conducted using an ACSF-mapped online assessment tool, LLN Robot, and students will be required to complete this LLND assessment as per the following level:
SIT40521 - Certificate IV in Kitchen Management - ACSF Level 4
Students must achieve the expected performance level mentioned for this qualification. Where a student does not meet the required LLND benchmark, appropriate LLND support will be provided.
For more detailed information, please refer to ASOC’s Enrolment Kit and/or the Student Handbook available on this website.
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Computer literacy requirements
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All students enrolling in this course at ASOC must have basic computer skills. Students are required to fill in the questions related to computer and internet skills in the Pre-Training Review form provided in 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 on 1300 781 194.
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Materials and Equipment Required
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Institute will provide access to computers/laptops with required resources during classroom hours, however, to work on assignments and tasks for self-study, all learners 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 learners are expected to have access to MS office applications 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 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.
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Assessment Methods:
Knowledge test-Multiple Choice, Worksheets-Written Questions, Practical demonstration in training/workplace kitchen, Roleplay, Presentation, WBT Logbook, Project Work.
Pathways from the qualification
ASOC doesn't claim any employment outcome or job guarantee associated with its courses as it will be misleading.
Successful completion may enable the student to apply for SIT50422- Diploma of Hospitality Management
Employment Pathway
Units in this qualification reflect the knowledge and skills of individuals with significant experience in:
- Chef
- Executive Chef
- Head Chef
- Sous Chef
Note: - Above pathway information is in line with qualification description on National Training Register https://training.gov.au/training/details/SIT40521/qualdetails, it however doesn't imply any job guarantee or job role at the end of the course. ASOC doesn’t claim any employment outcome or job guarantee associated with its courses as it will be misleading.
Mode of Delivery:
Classroom based Face to Face theory learning, practical training at ASOC’s commercial kitchen with access to simulated environment and Work-Based training at workplace.
Course Location:
- Melbourne Campus: Level 4, 123-129 Lonsdale Street, Melbourne, VIC, 3000.
- Hobart Campus: Level 4, 18 Elizabeth Street, Hobart, TAS, 7000.
Fees & Charges
Tuition Fee: $AU 45,000
Non-Tuition Fee: $AU 10,500
Estimated Total Course Cost: $AU 55,500
Recognition of Prior Learning (RPL) and Credit Transfer
ASOC recognises qualifications and statements of attainment issued by other Registered Training Organisations in Australia and offers all students the option of Recognised Prior Learning and Credit Transfer. For further details, please refer to the Student Handbook or enquire on campus by calling at 1300 781 194 or email us at info@asoc.edu.au.
Course Information may not be sufficient to make an Enrolment decision. Please refer to the Student Prospectus and Student Handbook available on this website for detailed information.