SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT

(1) Successful completion of Australian Year 11 or the Australian/overseas equivalent is mandatory.

Note: As part of the enrolment process students are required to complete a Language, Literacy, and Numeracy (LLN) test to ensure that the student has the ability to complete the course.

The program comprises of the following 33 units of competency:

Core Units

• SITXMGT004 – Monitor work operations
• SITXFSA005 – Use hygienic practices for food safety
• SITXINV006* – Receive, store and maintain stock
• SITXFSA006 – Participate in safe food handling practices
• SITXWHS007 – Implement and monitor work health and safety practices
• SITXHRM008 – Roster staff
• SITXFSA008 – Develop and implement a food safety program*
• SITXHRM009 – Lead and manage people
• SITXFIN009 – Manage finances within a budget
• SITXCOM010 – Manage conflict
• SITHKOP010* – Plan and cost recipes
• SITHKOP012* – Develop recipes for special dietary requirements
• SITHKOP013* – Plan cooking operations
• SITHKOP015* – Design and cost menus
• SITHPAT016* – Produce desserts
• SITHCCC023 – Use food preparation equipment
• SITHCCC027* – Prepare dishes using basic methods of cookery
• SITHCCC028* – Prepare appetisers and salads
• SITHCCC029* – Prepare stocks, sauces and soups
• SITHCCC030* – Prepare vegetable, fruit, eggs and farinaceous dishes
• 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

Elective Units

• SITXHRM010 – Recruit, select and induct staff
• HLTAID011 – Provide first aid*
• SITHKOP011 – Plan and implement service of buffets*
• SITXCCS014 – Plan catering for events or functions
• SITHCCC038 – Produce and serve food for buffets*
• BSBTWK501 – Lead diversity and inclusion

*Asterisk includes one or more prerequisite units of competency
#MIA doesn’t offer HLTAID011 training internally. Students can complete it with other RTOs, apply for credit transfer with a valid certificate, and submit their first aid certificate before starting work placement. However, students are responsible for covering the costs associated with this Unit of Competency.

On successful completion of the program, learners will be awarded with SIT40521 Certificate IV in Kitchen Management.

• 20 hours Face-to-Face Delivery Per Week

Classroom and Commercial Kitchen

The delivery is classroom and off-campus commercial kitchens, based, face-to-face, so that students can complete in-class and commercial kitchen activities, practice exercises and discussions. Students will be provided with textbooks and workbooks to support the learning. Delivery has been timetabled to ensure you can develop the theoretical skills and knowledge and have the opportunity to develop practical skills in a class/commercial kitchen situation before commencing the work experience/practical components of the course. Individual learning includes: work/home-study, the completion of assignments and individual reading and research.

Work Placement

• the supervisor or assessor completing workplace observations of students’ performance,
• the student collecting samples of workplace documents and recording work activities in a commercial kitchen
• work placement sourced by MIA
• MIA also provides the flexibility for students to source their own work placement enterprise. The enterprise requires MIA approval before commencement.

There is no guarantee of employment or salary payment during workplace training.

The institute’s assessment methods include:

• Written assignments,
• Written and Oral questioning,
• Observation,
• Work-based projects.
• RPL

An application can be made for Recognition of Prior Learning (RPL) when the student believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.) or have an equivalent qualification or part of a qualification. MIA recognises the AQF qualifications and Statements of Attainment issued by any other RTOs and grants credit for these towards an award where applicable.

The application for RPL and/or Credit Transfer should be lodged prior to or immediately after the enrolment.

Please contact us for the latest fee and promotion.

The following employment pathways are available to students who complete this qualification:

• Students can enrol in Australian Universities to continue and pursue this career path. They can apply their knowledge and skills gained whilst in Australia to make a difference in their home country or seek to live and work anywhere in the world. In addition, international students who work in the food and hospitality field can formalise their work experience with a recognised Australian training certification, so they can tap into the jobs that are available in the industry.
• Job opportunities for international students for professional roles such as opportunities in restaurants, hotels, clubs and cafés. Possible job roles may include chef, chef de partie.

In summary, the completion of this qualification can allow students to work in hospitality industry such as restaurants, hotels, clubs and cafés. Possible job roles may include a diversity of employers or students may choose to undertake higher education qualifications in hospitality and management.

Note:
(i) The institute does NOT guarantee a successful education assessment outcome for the student or intending student.
(ii) The institute does NOT guarantee a successful employment outcome for the student or intending student.
(iii) The institute does NOT guarantee a migration outcome from undertaking any course offered by the registered provider.

Food handling Student will need to be able to handle and cook dairy products and non-vegetarian food items including beef and pork.