SIT40521 Certificate IV In Kitchen Management
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.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.
Location
Adelaide
For Domestic Students
COURSE INFO |
|
|---|---|
|
Intakes
July, Oct, Feb, April Attendance
20 hours per week in class |
Duration
Class: 66 weeks
Work Placement: 360 hours Total:
78 weeks (10 weeks of placement integrated with class timetable)
|
| Tuition Fee Contact us on info@aibt.edu.au for the latest fee structure |
Other Fee
|
For International Students
Academic Requirements
- Completion of Year 11 or equivalent
- At least 17 years of age at time of application
Qualification Units
Core units (27 units)
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITXWHS007 Implement and monitor work health and safety practices
SITXINV006 Receive, store and maintain stock
SITHKOP010 Plan and cost recipes
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP013 Plan cooking operations
SITHKOP015 Design and cost menus
SITXFIN009 Manage finances within a budget
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXMGT004 Monitor work operations
SITHCCC043 Work effectively as a cook
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
Elective units (6 units)
SITHCCC040 Prepare and serve cheese
SITXWHS006 Identify hazards, assess and control safety risks
SITXCCS014 Provide service to customers
SITHASC022 Prepare Asian stocks and soups
SITXFSA007 Transport and store food
SITHCCC026 Package prepared foodstuffs
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITXWHS007 Implement and monitor work health and safety practices
SITXINV006 Receive, store and maintain stock
SITHKOP010 Plan and cost recipes
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP013 Plan cooking operations
SITHKOP015 Design and cost menus
SITXFIN009 Manage finances within a budget
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXMGT004 Monitor work operations
SITHCCC043 Work effectively as a cook
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
Elective units (6 units)
SITHCCC040 Prepare and serve cheese
SITXWHS006 Identify hazards, assess and control safety risks
SITXCCS014 Provide service to customers
SITHASC022 Prepare Asian stocks and soups
SITXFSA007 Transport and store food
SITHCCC026 Package prepared foodstuffs
Learning Methodology
On-campus, supported by comprehensive online materials and resources.
Assessment
Assessment is by a mixture of written assignments such as reports, quizzes, knowledge tests, and presentations, as well as practical demonstration of skills and tasks in simulated and real workplace environments.
Pathways
Pathway to Diploma in Hospitality Management or Equivalent
Help With Fees
Upfront Payment:
Each semester, fees can be paid online with VISA or Mastercard or at AIBT reception.
Payment Plan:
If you have difficulty paying your fees upfront, you may be eligible for a payment plan.
Each semester, fees can be paid online with VISA or Mastercard or at AIBT reception.
Payment Plan:
If you have difficulty paying your fees upfront, you may be eligible for a payment plan.
Career Outcomes
Work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Apply for Admission
AIBT has a range of courses and qualifications and the application process can differ depending whether you are a domestic or international student, whether unemployed or working, a school student or graduate. If you are unsure how to apply then please get in touch at: info@aibt.edu.au, call 8212 0990 or message our AIBT facebook page.
