SIT40521 Certificate IV in Kitchen Management
Unit 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|
|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|
|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|
The qualification does not have any entry requirements. However, PAGE Institute requires applicant's to be employed in the hospitality industry at the time of application.
This course is subsidised by the Queensland Government under the Higher Level Skills Program. Click here to read the Factsheet.
- be 15 years of age or over
- be an Australian Citizen/Permanent Resident, New Zealand Citizen, Humanitarian Visa Holder
- be living in Queensland
- have left school
- nothave completed Certificate IV or higher-level course
The course will be delivered in your workplace using a combination of Face to Face Training and Recognition of Prior Learning.
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.
RPL involves issuing organisations undertaking an assessment of each individual who applies to determine the extent to which that individual’s previous learning is equivalent to the learning outcomes of the components of the destination qualification.
- Government Subsidised Students:
All subsidised students are required to pay a co-contribution fee.
PAGE Institute charges: $1/Unit (Non-concessional); 50cents/Unit (Concessional).
Total unit of competency in this course: 33
- Self-funded Students – Request for a cost and payment plan
The course delivery depends on the factors such as your current skills and experience as well as your knowledge of the hospitality industry.
In a typical scenario, the assessor will visit you in your workplace to determine your potential for RPL and the amount of training required for you to successfully achieve this qualification.
Based on the factors outlined above, it is very difficult for us to give you an exact timeframe. However, typically majority of our students finish their course between 6 – 18 months.
Request for our Free Course Guide for more information or simply call us if you have specific questions.