SIT401521 Certificate IV in Kitchen Management

Cairns Vocational Course

SIT401521 Certificate IV in Kitchen Management (CRICOS 109707D)

Qualification Description

This qualification reflects the role of commercial 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.

Course Duration

  • This course is delivered over 40 tuition weeks + term breaks
  • Classes are rostered for 3 days per week + self-study component
  • Overseas students are required to be enrolled in a full-time course to undertake study for VET courses, a full-time course is a minimum of 20 scheduled course contact hours per week

Study Modes

  • VET courses are a “blended delivery” combining interactive/face-to-face classes, guided research, practical commercial cookery training in a commercial kitchen, class group activities, theory research tutorial, project work and research, and independent learning with academic support resources available.
  • Academic support resources is available on the course scheduled days during school terms at CCEB.
  • A maximum 4-hour practical commercial cookery training in a commercial kitchen will be arranged as required. Please refer to the course timetable. It is subject to change.

One on one student support is available by appointment only.

Assessments

A range of a assessments are employed for this training program and the type of assessment is dependent on the nature of the unit of competency.  Assessments include demonstrations, observations, projects, presentations, knowledge tests, reports and interviews

 

Course Content

The SIT40521 Certificate IV in Kitchen Management comprises 33 units packaged as: 27 core units plus 6 elective units. Students must successfully complete the following units:

Core units

SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP010 Plan and cost recipes
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP013 Plan cooking operations
SITHKOP015 Design and cost menus
SITHPAT016 Produce desserts
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006 Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices

Elective units

HLTAID011 Provide First Aid
SITHASC021 Prepare Asian appetisers and snacks
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITHFAB021 Provide responsible service of alcohol
SITHKOP011 Plan and implement service of buffets

Course Entry Requirements

  • Applicants are to be over the age of 18
  • Applicants should have reasonable computer skills including the ability to use and access to the internet
  • Prerequisite is SIT30821 Certificate III in Commercial Cookery
  • English Proficiency:
    IELTS 5
    Or
    Completion of CCEB Upper-Intermediate level
    Or
    B2 Level of CEFR – Common European Framework
    Or
    In the 2 years before applying for the student visa, applicants completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while applicants held a student visa 

Vocational Placement Requirements

Completing placement is compulsory for this course.
You are required to complete 240 hours of vocational placement to satisfy this component of your qualification.

Cost

Tuition Fee: $9,500
Materials Fee: $900
Enrolment Fee: $300

Term payment plans available.
Please familiarise yourself with CCEB’s Refund and Cancellation Policy.

Intake Dates

2024:

· 22 January (completed enrolments must be submitted by 8/12/23)
· 15 April (completed enrolments must be submitted by 15/03/24)
· 8 July (completed enrolments must be submitted by 7/06/24)
· 30 September (completed enrolments must be submitted by 30/08/24)

2025:

· 28 January (completed enrolments must be submitted by 6/12/24)
· 22 April (completed enrolments must be submitted by 22/03/25)
· 14 July (completed enrolments must be submitted by 13/06/25)
· 7 October (completed enrolments must be submitted by 6/09/25)

VET CALENDAR (2022-2025)

Career Opportunities

  • Chef
  • Chef de Partie

Disclaimer

On completion of SIT40521 Certificate IV in Kitchen Management, students may pursue the Diploma of Hospitality (Commercial Cookery Strand) at CCEB or other CRICOS registered training organisations.

Disclaimer

All information was accurate at time of publication, however CCEB policies, tuition fees and course content are subject to change without notice. Timetable information is subject to change prior to commencement and/or during the duration of your course.

“I love spending my time with my lovely family on he beach or love nature here in Cairns. I make crapes at the night market and enjoy seeing customers happy! Life in Cairns is fantastic with friendly people!”

Emi (Japan)Diploma of Hospitality Management (Commercial Cookery Strand)

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