Dynamic Training Services

SIT40521

Certificate IV in Kitchen Management

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.
This qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Direct Entry Pathway:

Duration in weeks:

78 weeks 6 terms (60 study weeks + 18 weeks term break)

Tuition Fee:

$15,500

Application Fee:

$250

Materials Fee:

$1,900 (toolkit/uniform)

CRICOS Course Code:

115279B

Advanced Standing Pathway:

(Completion of SIT30816 Certificate III in Commercial Cookery)

Duration in weeks:

26 weeks 2 terms (20 study weeks + 6 weeks term break)

Tuition Fee:

$5,500

Application Fee:

$250

Resources Fee:

$300

CRICOS Course Code:

115279B

Entry Requirements

Dynamic Training Services has the following entry requirements:

International students must:

  • Must be 18 years of age or over
  • Must have completed Year 11 or equivalent OR
  • High School Certificate (HSC) OR equivalent OR
  • A Certificate III or equivalent OR
  • A mature age student
  • International English Language Testing System (IELTS) with a minimum score of 6.0 or equivalent

(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).

Pathways

Employment opportunities resulting from the completion of this course may include following job roles:

  • Chef de Partie
  • Chef

After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to: SIT50422 Diploma of Hospitality Management.

Course Credit

Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees, as well as the duration of the course.

This process is outlined in the Dynamic Training Services’s Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.

Delivery and assessment overview

The qualification is delivered over 78 weeks comprising of:

  • 6 terms of 10 weeks each (80 weeks total).
  • Holiday breaks amounting to 18 weeks (as specified in the timetable)

Core

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

SITHCCC026* Package prepared foodstuffs
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
SITXCOM007 Show social and cultural diversity
SITHKOP009* Clean kitchen premises and equipment
SITHCCC025* Prepare and present sandwiches

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