CRICOS Course Code: 10951F

Duration: 75 weeks (inclusive of holidays)

Campuses: Brisbane | Hobart | Cairns

Study mode: Face to face

Course Description

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 organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Conversely, it may also apply to those with less or no vocational experience, but who possess some hospitality skills and knowledge that they would like to develop in order to create further educational and employment opportunities.

This course requires 48 occasions of practical work placement in a real workplace for successful completion of the qualification. Frontier Education can assist with work placement opportunities if required.

Entry Requirements

Students entering SIT40521 Certificate IV in Kitchen Management must meet the following academic and English entry requirements:

Academic

• A candidate must be a minimum age of 18 year & above AND
• Completed the equivalent of Australian Year 11/12 or Certificate III or higher

English requirements

International students applying either off-shore or on-shore will require:

IELTS:

A minimum IELTS (General/Academic) test score of 6.0 or equivalent & up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course

Results older than two (2) years are not acceptable   OR

PTE:

A minimum PTE (Academic) test score of 52 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course

Results older than two (2) years are not acceptable.

Career Opportunities

Possible job roles relevant to this qualification include:

• Chef
• Chef de partie

Course Structure

Students will need to complete the following units of competencies to attain the qualification.

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
• SITHCCC035 Prepare poultry dishes
• SITHCCC037 Prepare seafood dishes
• SITHCCC036 Prepare meat dishes
• SITHCCC042 Prepare food to meet special dietary requirements
• SITHCCC041 Produce cakes, pastries and breads
• SITHCCC043 Work effectively as a cook
• SITHKOP010 Plan and cost recipes
• SITHKOP012 Develop recipes for special dietary requirements
• SITHKOP013 Plan cooking operations
• 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
• SITXHRM009 Lead and manage people
• SITXINV006 Receive, store and maintain stock
• SITXMGT004 Monitor work operations
• SITXWHS007 Implement and monitor work health and safety practices
• SITHCCC031 Prepare vegetarian and vegan dishes
• SITHKOP015 Design and cost menus
• SITXFSA008 Develop and implement a food safety program
• SITXHRM008 Roster staff

Elective Units

• SITHCCC038 Produce and serve food for buffets
• SITHCCC039 Produce pates and terrines
• SITHKOP011 Plan and implement service of buffets
• SITXINV007 Purchase goods
• SITXINV008 Control stock
• SITXWHS006 Identify hazards, assess and control safety risks

Study Option: On Campus

Course tuition fees: Please contact Frontier Education for the current course tuition fees.

Delivery Locations: Brisbane, Cairns & Hobart

UNIQUE STUDENT IDENTIFIER

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