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SIT40521 – Certificate IV in Kitchen Management

cooking, cookery & chef courses melbourne

SIT40521 – Certificate IV in Kitchen Management

Nationally Recognised Training

The Fast track Certificate IV in Kitchen Management course enables graduates to start careers in a range of hospitality establishments in the capacity of Chef and Chef de partie. The course is designed for people with a passion for cookery in a commercial environment and are already working or willing to work in the kitchen as a trainee for at least 720 hours for the duration of the course. Participants gain skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition in the real time. This is the blended mode of delivery which is a combination of on-campus and work-based learning.

Students will be required for F2F training for 1 day per week and be employed at least 15 hours per week in a commercial kitchen for the duration of the course to gain the required workplace skills and knowledge.

This course requires students to undertake practical assessments within their workplace or a suitable designated workplace in presence of either their supervisor or trainer/assessor.
Students will be completing their theory units of this qualification in the classroom. Resources and assessments for all units are available in the LMS.

Students will be completing some of the practical components in the BLC training Kitchen and most of the practical components will be completing in their workplace.

VET National Code
SIT40521
CRICOS Course Code
109571D
Duration
52 weeks (incl. holidays and term break)
Delivery Mode
Blended
Tuition Fee
$10,000
Enrolment Fee
$200
Material Fee
$1,000
Work Based Training
800 hours

Age Requirements:
Student must be at least 18 years of age or above at the time of course commencement to study at BLC.

Academic Requirements:
Domestic/485 visa holders students applying for Certificate IV level will need satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher qualification.

Admission Requirements:
To enrol into this course with BLC, international students, applying either off-shore or on-shore, must satisfy one of the following requirements:
• Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts
• Must be working in the capacity of trainee cook in a commercial kitchen in hospitality industry at least 15 hours per week and will continue working for the whole duration of the course.
• Prospective students must be able to handle meat, seafood, poultry and dairy.


Pre-Training Review:

All student 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)
All students are required to undertake a language, literacy and numeracy (LLN) test mapped at ACSF level 3+ conducted by Blue Lotus College (BLC).

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

This industry-relevant course will prepare students’ with skills and knowledge to work in the hospitality in the capacity of:
• Chef
• Chef de partie

PATHWAYS:
After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50416 – Diploma of Hospitality Management.

In order to achieve qualification students must complete the following 33 units of competency which includes 27 core units and 6 elective 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, work-placement activities and third-party report. For more, check out the other & virtual method of commercial cooking class.