SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT
PROGRAM 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
60 Weeks (54 study Weeks + 6 weeks Holidays)
DELIVERY LOCATION
Classroom: Level 9, 601 Bourke Street, Melbourne VIC 3000
Training Kitchen: 54-56 La Trobe Street, Melbourne, VIC 3000
ENTRY REQUIREMENTS
- 18 years and above.
- Minimum IELTS band 6.0 or equivalent.
- Schooling equivalent to Australian Year XII.
LANGUAGE LITERACY & NUMERACY (LLN)
Each student is required to fulfill Language, Literacy and Numeracy(LLN) requirements prior to course commencement by undertaking an LLN test. LLN test assists QCVE in identifying any LLN gaps and support the student during his/her course of study.
PROGRAM STRUCTURE
| UNIT CODE | UNIT NAME |
|---|---|
| Core Units | |
| SITXFSA005 | Use Hygienic Practices For Food Safety |
| SITHCCC023* | Use Food Preparation Equipment |
| SITXFSA006 | Participate In Safe Food Handling Practices |
| SITXINV006* | Receive, Store And Maintain Stock |
| SITHCCC027* | Prepare Dishes Using Basic Methods Of Cookery |
| SITHCCC029* | Prepare Stocks, Sauces And Soups |
| SITHCCC028* | Prepare Appetisers And Salads |
| SITHCCC030* ** | Prepare Vegetable, Fruit, Eggs And Farinaceous Dishes |
| SITHCCC035* ** | Prepare Poultry Dishes |
| SITHCCC037* ** | Prepare Seafood Dishes |
| SITHCCC036* ** | Prepare Meat Dishes |
| SITHCCC041* | Produce Cakes, Pastries And Breads |
| SITHPAT016* | Produce Desserts |
| SITHCCC042* ** | Prepare Food To Meet Special Dietary Requirements |
| SITHKOP010 | Plan And Cost Recipes |
| SITXHRM009 | Lead And Manage People |
| SITXWHS007 | Implement And Monitor Work Health And Safety Practices |
| SITHKOP012* ** | Develop Recipes For Special Dietary Requirements |
| SITHCCC043* ** | Work Effectively As A Cook |
| SITXFIN009 | Manage Finances Within A Budget |
| SITXMGT004 | Monitor Work Operations |
| SITHKOP013* | Plan Cooking Operations |
| SITXCOM010 | Manage Conflict |
| SITHCCC031* ** | Prepare Vegetarian And Vegan Dishes |
| SITHKOP015+ | Design And Cost Menus |
| SITXFSA008* ^ | Develop And Implement A Food Safety Program |
| SITXHRM008 | Roster Staf |
| Electives | |
| SITXWHS005 | Participate In Safe Work Practices |
| SITHCCC040* | Prepare And Serve Cheese |
| SITXCCS015 | Enhance Customer Service Experiences |
| SITXCCS014 | Provide Service To Customers |
| SITHKOP014 | Plan Catering For Events Or Functions |
| SITHCCC026* | Package Prepared Foodstuffs |
* ** ^ Unit require pre-requisite
ASSESSMENT REQUIREMENTS
This is a competency based program and assessment is undertaken. Assessment for this qualification may include underpinning knowledge questions, assignments, practical tests, case studies and role plays.
PATHWAYS
This qualification provides a pathway to work in any hospitality industry sector as a chef or chef de partie.
For more information please send an email to info@qcve.edu.au
ENROLMENT
To enrol in this qualification, please APPLY NOW
