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SIT40521 – Certificate IV in Kitchen Management

cook certifications

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.

VET National Code
SIT40521
CRICOS Course Code
109571D
Duration
78 weeks (incl. holidays and term break)
Delivery Mode
Blended
Tuition Fee
$18,500
Enrolment Fee
$200
Material Fee
$1,300
Work Based Training
280 hours

Age Requirements:

All international students must be at least 18 years of age or above at the time of course commencement to study at BLC.

Academic Requirements:
International students applying for this qualification either off-shore or on-shore will need satisfactory completion of the equivalent of Australian Year 11 or equivalent.
English Language Requirements:
To enrol into this course with BLC, international students, applying either off-shore or on-shore, must satisfy one of the following requirements:
I. Either a minimum IELTS test score of 5.5 or equivalent for direct entry into a VET course;
or, IELTS score of 5.0 or equivalent with and ELICOS course (up to 10 weeks) to be taken before the main VET course.
or, IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course.
Results more than two years are not acceptable.
OR
II. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States.
OR
III. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a course from Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.
OR
IV. For students from Assessment Levels 1 and 2 only, successful completion of BLC’s Language and Numeracy Test conducted on BLC’s campus (for onshore international students ONLY.)

Please note that BLC will also accept equivalent test results from the following specified English Language Tests- TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE) and TOEFL PBT.

Pre-Training Review:
All students will undertake pre-training review which aims to identify their training needs through questions on previous education or training, basic computing skills and interview conducted by BLC enrolment officer.

Interview also aims to identify possible RPL opportunities.

Through pre-training review student will demonstrate that they have necessary skills to successfully complete the course.
Language, Literacy and Numeracy test (LLN):

Candidates undertaking this course must possess sound Numeracy skills since they will be required to do calculations, make recipe cards and complete menu costing.

If learners do not meet English and LLN requirements, learners will be asked to take further Language, literacy and numeracy training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with BLC.

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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

In order to achieve qualification students must complete the following 33 units of competency which includes 27 core units and 6 electives units.
Core Units:

SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC029* Prepare stocks, sauces and soups
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 Units:
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
SITHCCC044* Prepare specialised food items
BSBSUS211 Participate in sustainable work practices
SITXCOM006 Source and present information
SITXHRM007 Coach others in job skills

Note: Units marked with an *asterisk have one or more prerequisites

This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency and students are marked “Competent” or “Not yet competent”.
Typical assessment methods will include written questions, case studies, role plays, skills demonstration and work-placement activities.