Certificate IV in Kitchen Management

Student Course Guide
SIT40521- Certificate IV in Kitchen Management

Course CodeSIT40521
Course NameCertificate IV in Kitchen Management (Release 1)
Course TypeAccredited
Course Level4
Course Location18 Withers Street, Sunshine, VIC, 3020
Course DurationFulltime: 94 weeks + 10 weeks holiday
Enquiries Phone03 9311 5180
Emailinfo@scm.vic.edu.au
Course OverviewThis 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
Email 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

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.

Determining Suitability Assessment

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.

Medical Issues

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.

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.