SIT40521
Certificate IV in Kitchen Management
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 |