CERTIFICATE IV IN KITCHEN MANAGEMENT

Duration:

• 78 weeks including 66 weeks of study and 12 weeks of holidays.

Mode of Study:

• Face-to-face Classroom-Based Learning
• Practical Training and Assessment
• Work-Based Training
• Mode of delivery
• This program is delivered face to face.

Delivery Schedule:

• Classes are rostered for 2½ days per week.
• Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

Weekly Delivery Schedule

Units without practical components:

• 2 Days of Face-to-Face classroom based learning
• 5 hours of structured and supervised learning

Units with practical components:

• Day 1: Face-to-Face in class and;
• Day 2: In the training kitchen
• 5 hours of structured and supervised learning

Fees

• Enrolment Fees: $250
• Tuition Fees: $19,000
• Material Fees: $2,000 *

* Material fee includes

• The study material provided in the classroom
• The ingredients being used in Training Kitchen during training.

Resources to be Supplied by Students:

Students who enrolled in this qualification require to have self-supplied the following mandatory resources.

• Kitchen tool kit
• Chef uniform kit
• Chef shoes with anti-slip soles

*** The costs of the above resources are not included in the enrolment fee, resource fee, tuition or non-Tuition fees.

Work Bases training

The unit SITHCCC043 Work effectively as a cook requires you to demonstrate skills in a real workplace with access to all required facilities, equipment and documentation. During Work Based Training, you will be able to practice your skills and knowledge in real workplace settings.

All Work Based Training is organised by Illoura College in consultation with students.

** A graduate of SIT30821 Certificate III in Commercial Cookery (or a superseded version) will earn credits for the equivalent units studied. The study period for SIT40521 Certificate IV in Kitchen Management will be determined by the number of units they will qualify for credit for.

Training & Assessment Strategy:

The training and assessment strategy of this qualification includes the following methods of delivery and assessment to suit your learning style and the requirements of each unit of competency.

• Face to face discussions, learning activities and skills observations
• Practical learning and skills observations taking place in the training kitchen
• Practical tasks, projects and assessments
• Portfolio Evidence
• Real work/life experience
• Simulated work-based learning and assessment
• Written assessments including projects and knowledge based questions
• Structured and guided e-learning activities
• Workplace based assessment for specific unit(s) of competency
• Industry excursions and incursions
• Other specific methods applied to each unit of competency

Recognition of Prior Learning

Recognition is available upon request students with prior skills, experience, knowledge, or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Admissions Requirements

• Completion of high school studies equivalent to Australian Year 12 (international students only, year 11 or equivalent) schooling OR
• Completion of secondary school /A level education overseas OR
• Demonstrated knowledge, skills and experience in the hospitality industry as per AQF requirements AND
• The ability to perform kitchen training which involves physical activity, such as lifting, in a hot environment.

English Language Requirement (for international students only):

In instances where the Department of Home Affairs (DHA) requires evidence of English language proficiency for student visa application, you will need to provide proof that you satisfy one of the following English language requirements:

• • IELTS Test Score of 6.0
  • PTE Academic Test Score of 52; OR
  • Cambridge English Test Score of 169 OR
  • OET Pass Grade; OR
  • Currently studying in Australia and have studied for a period of 6 months or more at AQF Certificate III level or above.

Qualification Pathway

Students who complete SIT40521 Certificate IV in Kitchen Management may progress to SIT50422 Diploma of Hospitality Management.

Job Outlook

Job roles and titles vary across different industry sectors.  This qualification enables the student to seek employment in the following possible job roles:

• Supervisor
• Team Leader Cook
• Chef in a range of kitchen

The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.

* These are prerequisite units.

Please note: electives may vary by state and are subject to change to meet client and industry requirements.