SIT40521 Certificate IV in Kitchen Management
Course Details
- Course Code And Title :
- SIT40521 Certificate IV in Commercial Cookery
- Recognition :
- Nationally Recognised
- Duration :
- 72 Weeks
- CRICOS Code :
- 0102118
- Study mode :
- Face to Face (Classroom and Commercial Kitchen)
- Start Date :
- Monthly Intakes
Units of Competency: 33 Units
| 1. | SITHCCC023 | Use food preparation equipment |
| 2. | SITHCCC027 | Prepare dishes using basic methods of cookery |
| 3. | SITHCCC028 | Prepare appetisers and salads |
| 4. | SITHCCC029 | Prepare stocks, sauces and soups |
| 5. | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 6. | SITHCCC031 | Prepare vegetarian and vegan dishes |
| 7. | SITHCCC035 | Prepare poultry dishes |
| 8. | SITHCCC036 | Prepare meat dishes |
| 9. | SITHCCC037 | Prepare seafood dishes |
| 10. | SITHCCC041 | Produce cakes, pastries and breads |
| 11. | SITHCCC042 | Prepare food to meet special dietary requirements |
| 12. | SITHCCC043 | Work effectively as a cook |
| 13. | SITHKOP010 | Plan and cost recipes |
| 14. | SITHKOP012 | Develop recipes for special dietary requirements |
| 15. | SITHKOP013 | Plan cooking operations |
| 16. | SITHKOP015 | Design and cost menus |
| 17. | SITHPAT016 | Produce desserts |
| 18. | SITXCOM010 | Manage conflict |
| 19. | SITXFIN009 | Manage finances within a budget |
| 20. | SITXFSA005 | Use hygienic practices for food safety |
| 21. | SITXFSA006 | Participate in safe food handling practices |
| 22. | SITXFSA008 | Develop and implement a food safety program |
| 23. | SITXHRM008 | Roster staff |
| 24. | SITXHRM009 | Lead and manage people |
| 25. | SITXINV006 | Receive, store and maintain stock |
| 26. | SITXMGT004 | Monitor work operations |
| 26. | SITXWHS007 | Implement and monitor work health and safety practices |
| 1. | SITXWHS005 | Participate in safe work practices |
| 2. | SITHKOP009 | Clean kitchen premises and equipment |
| 3. | BSBSUS211 | Participate in sustainable work practices |
| 4. | BSBTWK201 | Work effectively with others |
| 5. | SITXCCS014 | Provide service to customers |
| 6. | SITXCOM007 | Show social and cultural sensitivity |
| 7. | SITXFIN008 | Interpret financial information |
| 8. | SITXWHS006 | Identify hazards, assess and control safety risks |
| 9. | SITHCCC034 | Work effectively in a commercial kitchen |
Please note choice of electives may vary based on the employment outcome appropriate to a student’s needs, qualification requirement and our ability to deliver.
Common Questions
ACADEMIC
- Completion of Year 12 or high school or equivalent in applicant’s home country (Subject to the country Assessment Level).
- International Students must be over 18 years of age before commencing studies.
- There are no course specific requirements for this course
ENGLISH LANGUAGE REQUIREMENTS
- International Students must have a good command of written and spoken English.
- International students who do not have English as first language will need to show that they are capable of completing the course successfully by meeting at least one of the following entry requirements:
- An IELTS score (Academic Module) of 5.5 with no individual band score less than 5.0, or
- Certificate IV or Higher of AQF qualification or
- PTE, with the minimum of overall 43 score (at least 36 score in each module)
- Students with 5.0 bands will be considered if they have complete ELICOS program for a minimum period of 10 weeks
- NYC in house English Placement Test for onshore applicants from Level 1 & 2 countries only
Note: All applicants from Level 3 countries must sit IELTS or PTE and obtain the required score before seeking enrolment in this course.
Please fill in the enquiry form or talk to your education agent to learn more about the cost and visa application if you're overseas.
- 20 Hours face to face classroom (or virtual*) training including training in the commercial kitchen provided by PAGE Institute
Anticipated duration of this course is 72 weeks. However, it may be significantly shorter depending on the factors such as CTs and RPL.
Please note as a student visa holder the duration of course may impact your visa conditions. We strongly recommend you contact the department of home affairs for more information.
We use a range of theory and practical assessment activities for each unit of competency to determine whether you’re competent.
The activities include but not limited to:
- Theoretical assessments such as Written Questions, Oral Questions, Assignments, Projects, Case Studies
- Practical assessments such as Role Plays, Demonstration Tasks, Presentations, Workplace Observations
You may be eligible to apply for credit transfer (CT) and/or RPL because of your previous studies and/or experience. You must discuss this with us prior to enrolling in any course. We will take you through a process to help you substantiate your claims. More information will be made available to you upon request.
RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.
Credit Transfer simply means we recognise your previous studies in Australia relevant to the course you’re applying to do with us. All of the completed units relevant to the course you undertake with us need not be completed again.
