Certificate IV in Kitchen Management

Course Code :

SIT40521
CRICOS Code :
109540M

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: 21750
Enrollment Fee: 250
Material Fee: 1500

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

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.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

SITXHRM010
Recruit, select and induct staff
Elective
SITXHRM008
Roster staff
Core
SITXCOM010
Manage conflict
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
HLTAID011
Provide First Aid
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXWHS007
Implement and monitor work health and safety practices
Core
SITXFSA005
Use hygienic practices for food safety
Core
SITXFSA006
Participate in safe food handling practices
Core
SITXINV006*
Receive, store and maintain stock
Core
SITHCCC023*
Use food preparation equipment
Core
SITXFSA008*
Develop and implement a food safety program
Core
SITHCCC027*
Prepare dishes using basic methods of cookery
Core
SITHCCC029*
Prepare stocks, sauces and soups
Core
SITHCCC028*
Prepare appetisers and salads
Core
SITHCCC030*
SITHCCC030
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
SITHPAT016*
Produce desserts
Core
SITHCCC039*
Produce pates and terrines
Elective
SITHCCC042*
Prepare food to meet special dietary requirements
Core
SITHCCC044*
Prepare specialised food items
Elective
SITHCCC038*
Produce and serve food for buffets
Elective
SITHKOP010
Plan and cost recipes
Core
SITHKOP015*
Design and cost menus
Core
SITHKOP012*
Develop recipes for special dietary requirements
Core
SITXMGT004
Monitor work operations
Core
SITHCCC043*
Work effectively as a cook
Core
SITHKOP013*
Plan cooking operations
Core

How to Apply

Course Code :

SIT40521
CRICOS Code :
109540M

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: 21750
Enrollment Fee: 250
Material Fee: 1500

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

Overview

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.

Course Outcome.

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.

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

Requirement

  • Year 12 (HSC)
  • Age- 18 Years or Above
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre or evidence of completing a VET course at Certificate IV or above the level in Australia.
  • Students who do not meet the English requirement as above must sit for an LLN Test.

Assessment Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects, and final written exams. To perform at your best, you will probably need to work on the assessments outside of class time.

Recognition of Prior Learning

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. 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 for more information.

Credit Transfer

If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following 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.

Pathways

Potential employment options are in Hospitality roles.

Students who complete this course may wish to continue their education into Diploma of Hospitality Management.  

Units of competency

SITXHRM010
Recruit, select and induct staff
Elective
SITXHRM008
Roster staff
Core
SITXCOM010
Manage conflict
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
HLTAID011
Provide First Aid
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXWHS007
Implement and monitor work health and safety practices
Core
SITXFSA005
Use hygienic practices for food safety
Core
SITXFSA006
Participate in safe food handling practices
Core
SITXINV006*
Receive, store and maintain stock
Core
SITHCCC023*
Use food preparation equipment
Core
SITXFSA008*
Develop and implement a food safety program
Core
SITHCCC027*
Prepare dishes using basic methods of cookery
Core
SITHCCC029*
Prepare stocks, sauces and soups
Core
SITHCCC028*
Prepare appetisers and salads
Core
SITHCCC030*
SITHCCC030
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
SITHPAT016*
Produce desserts
Core
SITHCCC039*
Produce pates and terrines
Elective
SITHCCC042*
Prepare food to meet special dietary requirements
Core
SITHCCC044*
Prepare specialised food items
Elective
SITHCCC038*
Produce and serve food for buffets
Elective
SITHKOP010
Plan and cost recipes
Core
SITHKOP015*
Design and cost menus
Core
SITHKOP012*
Develop recipes for special dietary requirements
Core
SITXMGT004
Monitor work operations
Core
SITHCCC043*
Work effectively as a cook
Core
SITHKOP013*
Plan cooking operations
Core

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