Certificate IV in Kitchen Management
Student Course Guide
SIT40521- Certificate IV in Kitchen Management
Course Code | SIT40521 |
---|---|
Course Name | Certificate IV in Kitchen Management (Release 1) |
Course Type | Accredited |
Course Level | 4 |
Course Location | 18 Withers Street, Sunshine, VIC, 3020 |
Course Duration | Fulltime: 94 weeks + 10 weeks holiday |
Enquiries Phone | 03 9311 5180 |
info@scm.vic.edu.au | |
Course Overview | 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. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. |
Credit Transfer | ‘Credit Transfer’ (CT) is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in contact and learning outcomes between matched qualifications. The process of transferring credit from a previously obtained unit of competency into a unit of competency the student is enrolling into represents the granting of exemption or credit by SCM to students for units of competency completed under accredited training. These unit codes must identically match the units that you are applying for credit. Where the unit code is not identical, the student is to be referred to the Compliance Manager for further discussion. SCM’s Credit Transfer Policy on applying for credit transfer can be located on our website. |
Recognition of Prior Learning (RPL) | Prior to commencement, a review of each student’s previous education, training and work experience will be conducted in order to determine if there is a need to recognise existing competencies through recognition of prior learning. An RPL process is in place for learners who wish to gain either recognition for an individual unit or the complete Qualification. Students may either directly apply for RPL or may be identified during the pre-training review process and will be offered to undertake the RPL pathway by SCM College staff. SCM’s Recognition of Prior Learning (RPL) Policy on applying for RPL can be located on our website |
Sequence of Delivery and Assessment/ Course Structure | This program will be delivered over 104 weeks. Learners are provided with learning resources, training manuals, assessment requirements. Delivery Weekly Hours Each week, students will attend 20 hours of face-to-face training and assessment. |
Course Code | SIT40521 |
---|---|
Course Type | Accredited |
Course Location | 18 Withers Street, Sunshine, VIC, 3020 |
info@scm.vic.edu.au | |
Course Overview | 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. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. |
Credit Transfer | ‘Credit Transfer’ (CT) is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in contact and learning outcomes between matched qualifications. The process of transferring credit from a previously obtained unit of competency into a unit of competency the student is enrolling into represents the granting of exemption or credit by SCM to students for units of competency completed under accredited training. These unit codes must identically match the units that you are applying for credit. Where the unit code is not identical, the student is to be referred to the Compliance Manager for further discussion. SCM’s Credit Transfer Policy on applying for credit transfer can be located on our website. |
Course Name | Certificate IV in Kitchen Management (Release 1) |
Course Level | 4 |
Course Duration | Fulltime: 94 weeks + 10 weeks holiday |
Enquiries Phone | 03 9311 5180 |
Recognition of Prior Learning (RPL) | Prior to commencement, a review of each student’s previous education, training and work experience will be conducted in order to determine if there is a need to recognise existing competencies through recognition of prior learning. An RPL process is in place for learners who wish to gain either recognition for an individual unit or the complete Qualification. Students may either directly apply for RPL or may be identified during the pre-training review process and will be offered to undertake the RPL pathway by SCM College staff. SCM’s Recognition of Prior Learning (RPL) Policy on applying for RPL can be located on our website |
Sequence of Delivery and Assessment/ Course Structure | This program will be delivered over 104 weeks. Learners are provided with learning resources, training manuals, assessment requirements. Delivery Weekly Hours Each week, students will attend 20 hours of face-to-face training and assessment. |
Certificate IV in Kitchen Management (Release 1)
Duration | Unit Code and Title | Pre-Requisite | Supersedes and is equivalent to | Delivery Mode | |||||
---|---|---|---|---|---|---|---|---|---|
Week | Sessions | Face to Face | Assessment | Work-placement | Unsupervised Activities | Total Hours | |||
2 | 10 | SITHCCC023* Use food preparation equipment | SITXFSA005 | SITHCCC001 | 20 | 20 | 4 | 44 | |
4 | 20 | SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 | SITHCCC005 | 60 | 20 | 8 | 88 | |
2 | 10 | SITHCCC028* Prepare appetisers and salads | SITXFSA005 | SITHCCC006 | 20 | 20 | 4 | 44 | |
2 | 10 | SITHCCC029* Prepare stocks, sauces and soups | SITXFSA005 | SITHCCC007 | 20 | 20 | 4 | 44 | |
3 | 15 | SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 20 | 6 | 66 | |
2 | 10 | SITHCCC031* Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | New Unit | 20 | 20 | 4 | 44 | |
2 | 10 | SITHCCC035* Prepare poultry dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 4 | 44 | |
3 | 15 | SITHCCC036* Prepare meat dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 20 | 6 | 66 | |
2 | 10 | SITHCCC037* Prepare seafood dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 4 | 44 | |
3 | 15 | SITHCCC041* Produce cakes, pastries and breads | SITXFSA005 | SITHCCC019 | 40 | 20 | 6 | 66 | |
4 | 20 | SITHCCC042* Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | Non- Equivalent | 60 | 20 | 8 | 88 | |
12 | 60 | SITHCCC043* Work effectively as a cook | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 200 | 24 | 264 |
2 | 10 | SITHKOP010 Plan and cost recipes | NIL | Non- Equivalent | 20 | 20 | 4 | 44 | |
2 | 10 | SITHKOP012* Develop recipes for special dietary requirements | SITXFSA005, SITHCCC027, SITHCCC042, SITHKOP010 | Non- Equivalent | 20 | 20 | 4 | 44 | |
5 | 25 | SITHKOP013* Plan cooking operations | SITXFSA005 | SITHKOP005 | 20 | 08 | 72 | 10 | 110 |
2 | 10 | SITHKOP015* Design and cost menus | SITHKOP010 | Non- Equivalent | 20 | 20 | 4 | 44 | |
6 | 30 | SITHPAT016* Produce desserts | SITXFSA005 | Non- Equivalent | 80 | 40 | 12 | 132 | |
1 | 5 | SITXCOM010 Manage conflict | NIL | SITXCOM005 | 10 | 10 | 2 | 22 | |
2 | 10 | SITXFIN009 Manage finances within a budget | NIL | SITXFIN003 | 20 | 20 | 4 | 44 | |
2 | 10 | SITXFSA005 Use hygienic practices for food safety | NIL | SITXFSA001 | 20 | 20 | 4 | 44 | |
3 | 15 | SITXFSA006 Participate in safe food handling practices | NIL | SITXFSA002 | 40 | 20 | 6 | 66 | |
3 | 15 | SITXFSA008* Develop and implement a food safety program | SITXFSA005, SITXFSA006 | Non- Equivalent | 40 | 20 | 6 | 66 | |
2 | 10 | SITXHRM008 Roster staff | NIL | SITXHRM002 | 20 | 20 | 4 | 44 | |
3 | 15 | SITXHRM009 Lead and manage people | NIL | SITXHRM003 | 40 | 20 | 6 | 66 | |
2 | 10 | SITXINV006* Receive, store and maintain stock | SITXFSA005 | Non- Equivalent | 20 | 20 | 4 | 44 | |
2 | 10 | SITXMGT004 Monitor work operations | NIL | SITXMGT001 | 20 | 20 | 4 | 44 | |
2 | 10 | SITXWHS007 Implement and monitor work health and safety practices | NIL | SITXWHS003 | 20 | 20 | 4 | 44 | |
Electives | |||||||||
2 | 10 | SITHCCC038* Produce and serve food for buffets | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 4 | 44 | |
4 | 20 | SITHCCC044* Prepare specialised food items | SITXFSA005, SITHCCC027 | Non- Equivalent | 60 | 20 | 8 | 88 | |
1 | 5 | SITHCCC040* Prepare and serve cheese | SITXFSA005 | Non- Equivalent | 10 | 10 | 2 | 22 | |
2 | 10 | SITHFAB025* Prepare and serve espresso coffee | SITXFSA005 | SITHFAB005 | 20 | 20 | 4 | 44 | |
3 | 15 | SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms | NIL | New Unit | 40 | 20 | 6 | 66 | |
2 | 10 | SIRXOSM003* Use social media and online tools | SIRXOSM002 | New Unit | 20 | 20 | 4 | 44 | |
94 | 470 | Total Qualification Hour | 960 | 648 | 272 | 188 | 2068 |
Qualifications and Recognition Outcome
Upon successful completion of the course requirements, the student will be awarded a SIT40521-
Certificate IV in Kitchen Management qualification.
Assessment
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery and may take considerable time to complete both the theory and practical requirements. As this is a competency-based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. The assessment process may include theory, projects and practical assessments.
Each unit has an individual assessment tool and mapping document which establishes the details assessment methodology including:
- Outlining the assessment methods
- Providing instructions for the assessor
- Providing instructions for the students
- Being mapped to the unit of competency through a separate mapping document
- Ensuring assessment is summative
- Formative assessment is provided throughout the course in terms of practice. This is achieved through using the tasks outlined in the learners’ resources as practice. These tasks are separate to the summative assessment process that concludes each unit of competency.
Pathways
- Restaurants
- Hotels
- Catering Operations
- Clubs,
- Pubs
- Cafes
- Coffee Shops
- Running a small business in these sectors
- SIT50422 – Diploma of Hospitality Management (Release 2)
- SIT60322 – Advanced Diploma of Hospitality Management (Release 1) Exiting Training Product Students who do not successfully complete the qualification will be issued with a ‘Statement of Attainment’ listing all units that have been successfully completed.
Determining Suitability Assessment
- How they learn
- How they study and
- How they should be assessed. The purpose of this assessment is to ensure that the way in which the prospective course is to be delivered is suitable to the student needs. Upon completing all areas, they assessment is tallied and the outcomes recorded in the Determining Suitability Review, suggestion are recorded and transfer to the trainer on the training plan.
Medical Issues
Policy and procedure
Upon enrolment and on your first day of class you will be provided with an orientation of the course and how it is structured. You will also be given a Student Handbook which outlines and covers all of Sunshine College of Management Pty Ltd.’s policies and procedures; inclusive but not limited to:
Privacy policy, Complaints, Appeals, Withdrawals and other processes. For all forms relating to studying at Sunshine College of Management Pty Ltd, please refer to our website. www.scm.vic.edu.au or email info@scm.vic.edu.au.
Duration | Unit Code and Title | Pre-Requisite | Supersedes and is equivalent to | Delivery Mode | |||||
---|---|---|---|---|---|---|---|---|---|
Week | Sessions | Face to Face | Assessment | Work-placement | Unsupervised Activities | Total Hours | |||
2 | 10 | SITHCCC023* Use food preparation equipment | SITXFSA005 | SITHCCC001 | 20 | 20 | 4 | 44 | |
4 | 20 | SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 | SITHCCC005 | 60 | 20 | 8 | 88 | |
2 | 10 | SITHCCC028* Prepare appetisers and salads | SITXFSA005 | SITHCCC006 | 20 | 20 | 4 | 44 | |
2 | 10 | SITHCCC029* Prepare stocks, sauces and soups | SITXFSA005 | SITHCCC007 | 20 | 20 | 4 | 44 | |
3 | 15 | SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 20 | 6 | 66 | |
2 | 10 | SITHCCC031* Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | New Unit | 20 | 20 | 4 | 44 | |
2 | 10 | SITHCCC035* Prepare poultry dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 4 | 44 | |
3 | 15 | SITHCCC036* Prepare meat dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 20 | 6 | 66 | |
2 | 10 | SITHCCC037* Prepare seafood dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 4 | 44 | |
3 | 15 | SITHCCC041* Produce cakes, pastries and breads | SITXFSA005 | SITHCCC019 | 40 | 20 | 6 | 66 | |
4 | 20 | SITHCCC042* Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | Non- Equivalent | 60 | 20 | 8 | 88 | |
12 | 60 | SITHCCC043* Work effectively as a cook | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 200 | 24 | 264 |
2 | 10 | SITHKOP010 Plan and cost recipes | NIL | Non- Equivalent | 20 | 20 | 4 | 44 | |
2 | 10 | SITHKOP012* Develop recipes for special dietary requirements | SITXFSA005, SITHCCC027, SITHCCC042, SITHKOP010 | Non- Equivalent | 20 | 20 | 4 | 44 | |
5 | 25 | SITHKOP013* Plan cooking operations | SITXFSA005 | SITHKOP005 | 80 | 20 | 10 | 110 | |
2 | 10 | SITHKOP015* Design and cost menus | SITHKOP010 | Non- Equivalent | 20 | 20 | 4 | 44 | |
6 | 30 | SITHPAT016* Produce desserts | SITXFSA005 | Non- Equivalent | 80 | 40 | 12 | 132 | |
1 | 5 | SITXCOM010 Manage conflict | NIL | SITXCOM005 | 10 | 10 | 2 | 22 | |
2 | 10 | SITXFIN009 Manage finances within a budget | NIL | SITXFIN003 | 20 | 20 | 4 | 44 | |
2 | 10 | SITXFSA005 Use hygienic practices for food safety | NIL | SITXFSA001 | 20 | 20 | 4 | 44 | |
3 | 15 | SITXFSA006 Participate in safe food handling practices | NIL | SITXFSA002 | 40 | 20 | 6 | 66 | |
3 | 15 | SITXFSA008* Develop and implement a food safety program | SITXFSA005, SITXFSA006 | Non- Equivalent | 40 | 20 | 6 | 66 | |
2 | 10 | SITXHRM008 Roster staff | NIL | SITXHRM002 | 20 | 20 | 4 | 44 | |
3 | 15 | SITXHRM009 Lead and manage people | NIL | SITXHRM003 | 40 | 20 | 6 | 66 | |
2 | 10 | SITXINV006* Receive, store and maintain stock | SITXFSA005 | Non- Equivalent | 20 | 20 | 4 | 44 | |
2 | 10 | SITXMGT004 Monitor work operations | NIL | SITXMGT001 | 20 | 20 | 4 | 44 | |
2 | 10 | SITXWHS007 Implement and monitor work health and safety practices | NIL | SITXWHS003 | 20 | 20 | 4 | 44 | |
Electives | |||||||||
2 | 10 | SITHCCC038* Produce and serve food for buffets | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 20 | 4 | 44 | |
4 | 20 | SITHCCC044* Prepare specialised food items | SITXFSA005, SITHCCC027 | Non- Equivalent | 60 | 20 | 8 | 88 | |
1 | 5 | SITHCCC040* Prepare and serve cheese | SITXFSA005 | Non- Equivalent | 10 | 10 | 2 | 22 | |
2 | 10 | SITHFAB025* Prepare and serve espresso coffee | SITXFSA005 | SITHFAB005 | 20 | 20 | 4 | 44 | |
3 | 15 | SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms | NIL | New Unit | 40 | 20 | 6 | 66 | |
2 | 10 | SIRXOSM003* Use social media and online tools | SIRXOSM002 | New Unit | 20 | 20 | 4 | 44 | |
94 | 470 | Total Qualification Hour | 1020 | 660 | 200 | 188 | 2068 |
Upon successful completion of the course requirements, the student will be awarded a SIT40521-
Certificate IV in Kitchen Management qualification.
Participants will be advised of the assessment requirements at the beginning of each unit.
Assessment will usually commence in the session following delivery and may take considerable
time to complete both the theory and practical requirements. As this is a competency-based
program, assessment continues throughout the program until the participant either achieves
competency in the assessment tasks or a further training need is identified and addressed.
The assessment process may include theory, projects and practical assessments.
Each unit has an individual assessment tool and mapping document which establishes the details
assessment methodology including:
- Outlining the assessment methods
- Providing instructions for the assessor
- Providing instructions for the students
- Being mapped to the unit of competency through a separate mapping document
- Ensuring assessment is summative
- Formative assessment is provided throughout the course in terms of practice. This is
achieved through using the tasks outlined in the learners’ resources as practice. These
tasks are separate to the summative assessment process that concludes each unit of
competency.
Employment Pathways
The SIT40521 – Certificate IV in Kitchen Management provides a pathway to work in variousorganisations where business services are used; Employment pathways may include roles that include but not limited to:
- Restaurants
- Hotels
- Catering Operations
- Clubs,
- Pubs
- Cafes
- Coffee Shops
- Running a small business in these sectors
Further Study Pathways
Training Pathway from SIT40521 – Certificate IV in Kitchen Management
Upon successful completion of this qualification, students may undertake further training in the
hospitality field to expand on their skills and knowledge such as:
- SIT50422 – Diploma of Hospitality Management (Release 2)
- SIT60322 – Advanced Diploma of Hospitality Management (Release 1)
Exiting Training Product
Students who do not successfully complete the qualification will be issued with a ‘Statement of
Attainment’ listing all units that have been successfully completed.
Pre-Training Review:
The Pre-training Review is to be conducted within the Determining Suitability Review. It will consist
of a self-assessment and series of questions that are relevant to identify the prospective student’s
current academic and professional skills and knowledge.
The pre-training review is conducted as a means of determining the appropriateness of the chosen
qualification, any prior knowledge in the field and if it is a suitable training option in which the
student chooses to study.
Upon completion, the pre-training information is assessed and the outcomes recorded in the
Determining Suitability Review. Suggestions are recorded and transferred to the trainer on the
training plan.
Language, Literacy and Numeracy Assessment:
Included in the Determining Suitability Assessment is the Language, Literacy and Numeracy (LLN)
test. Students will be required to complete the LLN test to determine their level to be able to
complete the course or be offered additional support prior to entry into a course. Students will be
admitted into the respective courses only if their LLN test result is within the college specific
required range outline in TAS (Training and Assessment Strategy)
Sunshine College of Management Pty Ltd will not enrol an eligible individual where the qualification
is at an inappropriate level for that student. In the event that minor gaps* are identified, Sunshine
College of Management Pty Ltd will provide the student with support services to enable them to
undertake the qualification.
*minor gaps refer to forms of reasonable adjustment that will not compromise the qualification
requirements.
Upon completion of the Determining Suitability Assessment the authorised delegate is to provide feedback to the student regarding the suitability of the qualification to the student’s needs and
indicate if any support services are required prior to application. This information can be placed on
the last page of the training plan in the allocated space.
Learning Style Assessment: The learning Style assessment is designed to assess the prospective students learning style and
what should be considered in;
- How they learn
- How they study and
- How they should be assessed.
The purpose of this assessment is to ensure that the way in which the prospective course is to be
delivered is suitable to the student needs.
Upon completing all areas, they assessment is tallied and the outcomes recorded in the
Determining Suitability Review, suggestion are recorded and transfer to the trainer on the training
plan.
Upon enrolling into Sunshine College of Management Pty Ltd, we request that you disclose if you
have any medical conditions as there may be contraindications to the course you wish to enrol into.
Should you have a medical condition, you will be asked to provide Sunshine College of
Management Pty Ltd with a certificate of capacity from your Doctor, clearing you and allowing you
to participate in classes.
Upon enrolment and on your first day of class you will be provided with an orientation of the course
and how it is structured. You will also be given a Student Handbook which outlines and covers all of
Sunshine College of Management Pty Ltd.’s policies and procedures; inclusive but not limited to:
Privacy policy, Complaints, Appeals, Withdrawals and other processes. For all forms relating to
studying at Sunshine College of Management Pty Ltd, please refer to our website.
www.scm.vic.edu.au or email info@scm.vic.edu.au.
Acknowledgement of Country
We acknowledge the Traditional Custodians of the land on which we operate, and we pay our respects to their Elders, past, present and emerging.
Sunshine College of Management
Sunshine College of Management Pty Ltd | ABN: 40 122 957 199 trading as Sunshine College of Management is a Registered Training Organisation (RTO 121908) and a Registered provider of the Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS 02835G). All of the courses provided by Sunshine College of Management are Nationally Accredited Courses and a list of courses that are on its Registered Training Organisation scope can be found on training.gov.au and all courses that are also approved for delivery to international students under SCM CRICOS registration can be found on cricos.education.gov.au.
Contact Sunshine Campus
18 Withers Street Sunshine - 3020
Telephone: +61 3 93115180
E-mail: info@scm.vic.edu.au
RTO ID: 121908 | CRICOS Provider Number: 02835G | ABN: 40 122 957 199 | PRIVACY POLICY
Disclaimers
-
Sunshine College of Management Pty Ltd is an equal opportunity college of Vocational Education and Training and encourages people with disabilities to apply to either work or study at its college.
-
Your Personal Information may be disclosed in a number of circumstances including the following:
- Third parties where you consent to the use or disclosure; and
- Where required or authorised by law.
Copyright © Sunshine College of Management Pty Ltd. Another website by Advertron