SIT40521 Certificate IV in Kitchen Management

Table of Content

Course details

Provider Name	Auswide College
RTO Code	45893
Location	Level-3, 1 Fitzwilliam Street Parramatta NSW 2150 Kitchen 203A, 118 Church St, Parramatta
Delivery mode	This program is delivered in the classroom. Practical face-to-face training is provided in a commercial kitchen. Work placement to be completed within a commercial kitchen
Duration	78 weeks, including 60 study weeks and 18 weeks of holidays.
Study load	20 hours a week supervised learning and 5 hours of unsupervised study.

Overview of course

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.

The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT40521

Who should apply for this course and why?

Target groups for the SIT40521 Certificate IV in Kitchen Management are international students who are:

Seeking to pursue or further a career in commercial cook, chef in organizations such as pubs, hotels, cafe’s, restaurants or coffee shops with possible title of chef or chef de Partie
Seeking to enter a new industry sector
Seeking a pathway to higher level qualifications.

Potential employment options are in commercial cookery sector in the roles such as chef or chef de partie.

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.

What can I expect?

The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.

Code	Title	Core or Elective
SITXHRM008	Roster staff	Core
SITXCOM010	Manage conflict	Core
SITXHRM009	Lead and manage people	Core
SITXFIN009	Manage finances within a budget	Core
SITXWHS007	Implement and monitor work health and safety practices	Core
SITXFSA005	Use hygienic practices for food safety	Core
SITXFSA006	Participate in safe food handling practices	Core
SITXINV006	Receive, store and maintain stock	Core
SITHCCC023	Use food preparation equipment	Core
SITXFSA008	Develop and implement a food safety program	Core
SITHCCC027	Prepare dishes using basic methods of cookery	Core
SITHCCC029	Prepare stocks, sauces and soups	Core
SITHCCC028	Prepare appetisers and salads	Core
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
SITHCCC031	Prepare vegetarian and vegan dishes	Core
SITHCCC035	Prepare poultry dishes	Core
SITHCCC036	Prepare meat dishes	Core
SITHCCC037	Prepare seafood dishes	Core
SITHCCC041	Produce cakes, pastries and breads	Core
SITHPAT016	Produce desserts	Core
SITHCCC042	Prepare food to meet special dietary requirements	Core
SITHKOP010	Plan and cost recipes	Core
SITHKOP015	Design and cost menus	Core
SITHKOP012	Develop recipes for special dietary requirements	Core
SITXMGT004	Monitor work operations	Core
SITHCCC043	Work effectively as a cook	Core
SITHKOP013	Plan cooking operations	Core
SITXHRM010	Recruit, select and induct staff	Elective
SITHCCC044	Prepare specialised food items	Elective
SITHCCC038	Produce and serve food for buffets	Elective
SITHCCC026	Package prepared food stuffs	Elective
SITXINV008	Control Stock	Elective
SITXWHS006	Identify hazards, assess and control safety risks	Elective

Training and assessment information

A face-to-face training mode is employed for this qualification and all training will take place at the Auswide College training facilities and in a commercial kitchen. Units of competency are delivered individually.

A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant information. This forms part of the general orientation that Auswide College provides to students.

The qualification is delivered over 78 weeks comprising of:

6 terms of 10 weeks each (60 weeks total)
Work placement block of approximately 240 hours and completed during term 6
Holiday breaks amounting to 18 weeks (as specified in the timetable).

Delivery and assessment details

Students are required to attend 20 scheduled course contact hours per week.
This includes – classes, course-related information sessions, supervised study sessions, mandatory and supervised work-based training and examinations.
Unsupervised study is expected to be approximately 5 hours a week.
The Training and Assessment Schedule shows the weeks during which training is delivered and assessment conducted for each unit.

Course progress and attendance

Satisfactory course progress and attendance is very important. Please read the Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation.

Student support

We offer the following in relation to support and welfare.

one-to-one support from the trainer/assessor
access to additional learning resources
reasonable adjustment in assessment
social events
information about external sources of support.

You may not have studied for a while, may have English as a second language or need additional assistance with literacy or numeracy.

We will identify any additional support needs you may have at the time of application and enrolment and may prepare a Student Support Plan for you based on those needs.

Resource requirements

All students who are undertaking the SIT40521 Certificate IV in Kitchen Management must have the following resources while in class.

A laptop that is installed with Microsoft Office or similar.

Course credit

Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.

This process is outlined in Auswide College Student Credit Transfer and Recognition of Prior Learning Policy.

What are the entry requirements?

Auswide College has the following entry requirements:

Be at least 18 years of age.
Must have completed Australian Year 12 or equivalent level of schooling or a Certificate III or higher qualification.
Participate in a course entry interview to determine suitability for the course and student needs.
Domestic students must have sufficient language, literacy and numeracy skills as tested through a language, literacy and numeracy assessment. Students will need to achieve ACSF level 3 for reading, writing, numeracy and oral communication to enter the course.

How much does it cost?

Tuition Fees

Tuition fees: $15,000
Application Fees: $150
Material Fees: $1000
Total Tuition Fees = $16,150 (Including Application $150 and Material $1000 fees)

Tuition Fees	$15000
Application Fees	$150
Material Fees	$1000
Total Tuition Fees	$16,150 (Including Application $150 and Material $1000 fees)

Note – All tuition fees are in Australian Dollar’s ( AUD )

For more details, please contact Institute on

Phone- 1800 956 754

Email- info@auswidecollege.edu.au

Website- www.auswidecollege.edu.au

How can I apply?

To apply for this course, you are required to complete an enrolment form and submit all required supporting evidence including a copy of your:

High School Certificate.

Where to from here?

If your application is successful, we will send you an Offer Letter and Student Agreement. You should make sure you read through this document carefully to make sure you are happy with all of the terms and conditions. If you are, then simply sign the document and send it back to us.

Once we receive this, we will issue you with an Enrolment Confirmation and an invoice for the first payment.

The first day of each course will include orientation and induction. Orientation will include information about the campus, accessing our support services and methods for achieving success throughout the course, including course progress requirements.

This course outline should be read in conjunction with Auswide College Student Handbook. This can be found online at www.auswidecollege.edu.au.