This SIT40521 – Certificate IV in Kitchen Management 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 skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

The latest release of the qualification and packaging rules can be found at the following link:

https://training.gov.au/Training/Details/SIT40521

Occupational Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Sydney City College of Management (SCCM) has the following entry requirements:

International students must:

• be at least 18 years of age and have completed Year 12 or equivalent
• participate in a course entry interview 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 completed at least 6 months of a Certificate IV level course in an Australian RTO;
  • or successful completion of an English Placement Test

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.

Students are provided with assessment resources at the commencement of each unit of competency, along with learning resources.

The assessment resources set out the range and types of assessment tasks that will be used for the unit.

Each unit will comprise of number of assessment tasks which may include short written knowledge tests; discussions; compiling portfolio of evidence; projects; case studies; research; written reports; participating in practical activities such as demonstrations, roleplays and presentations.

To perform at your best, you will probably need to work on the assessments outside of class time.

Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Qualified trainers/assessors will manage the RPL process.

Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook and the Student Credit Transfer and Recognition of Prior Learning policy and procedure, for more information.

If a Student has an Australian VET qualification and the units are equivalent to the units delivered, the Student will be granted a Direct Credit Transfer.

Qualified trainers/assessors will manage this process following our Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.

Education Pathway:

Students who complete this course may wish to further their study into the Diploma of Hospitality Management.

Career Pathway:

Possible job roles relevant to this qualification may include:

• A Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors.

After completion of this course and all assessments, you will be issued with the Nationally Recognised Qualification SIT40521 – Certificate IV in Kitchen Management.

A Statement of Attainment will be issued to students who partially complete this course.

Practical face-to-face training is provided in a commercial kitchen.

Students enroled in Sydney and Parramatta campus will be doing their practical classes at

• 12 Good St Granville NSW 2142

For students enroled in Darwin Campus will be doing their practical classes at

• Unit G5, 6 Finniss Street, Darwin City, NT 0800

For students enroled in Adelaide Campus will be doing their practical classes at

• 104 Henley Beach Rd Mile End SA 5031

All students enrolled in this course must undertake 192 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.

All students will be provided with a range of learning support options and resources to help them achieve competency. This includes:

• Academic and personal support.
• Referral to external support services.

To be awarded this qualification, competency must be demonstrated in 33 units of competency, consisting of 27 core units and 6 elective units.