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.
All international students must be at least 18 years of age or above at the time of course commencement to study at BLC.
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.
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.
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.
IV. For students from Assessment Levels 1 and 2 only, successful completion of BLC’s Language and Numeracy Test conducted by BLC.
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.
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.
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare stocks, sauces and soups
|Prepare vegetarian and vegan dishes
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare food to meet special dietary requirements
|Work effectively as a cook
|Plan and cost recipes
|Develop recipes for special dietary requirements
|Plan cooking operations
|Design and cost menus
|Manage finances within a budget
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Develop and implement a food safety program
|Lead and manage people
|Receive, store and maintain stock
|Monitor work operations
|Implement and monitor work health and safety practices
|Produce and serve food for buffets
|Prepare and serve cheese
|Prepare specialised food items
|Participate in sustainable work practices
|Source and present information
|Coach others in job skills
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.