Qualification: SIT40521 - Certificate IV in Kitchen Management

Qualification CRICOS Code:109619D

Entry Requirement

There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Datum College requires that students are able to provide evidence that they:

• Have demonstrated an IELTS level at score of least 6.0 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
• Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Datum College is able to provide.
• Must be a proficient user of advanced calculators.
• Have successfully completed Australian year 12 or equivalent or must be of matured age with adequate LLN skills.
• Are at least at age of 18 on the date of course commencement.
• Student must have access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.
• Student must have sound digital literacy and access to working internet.

Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Datum College to identify student’s needs for additional support during their study with Datum College.

 

Students must complete their practicals in the Datum College’s kitchen facilities (nominated kitchen) or as advised otherwise.

We are fully committed to remain transparent on the mode of delivery, resources available to students, methods of assessment and how assessment in simulated environment will be managed. We ensure that:

• Students are treated fairly and reasonably.
• Any adjustments to courses are transparent and communicated clearly to students.
• All adjustments to course delivery, the process for informing and seeking students’ consent, and information relevant to individual students is documented and retained.

Total Core Units: 26

Total Electives Units: 7

Mode of Delivery: Face-to-face (blended)

Work placement:Total minimum hours of work placement are 240 hours.

Kitchen Address:

Melbourne : 11 – 17 Jeffcott Street, West Melbourne VIC 3003

Sydney : Unit 19, 30 – 32 Beaconsfield Street, Alexandria NSW 2015

Location of course:

Melbourne : 11 – 17 Jeffcott Street, West Melbourne VIC 3003

289 – 293 Barkly Street, Footscray VIC 3011

Sydney : Level 4, 579 Harris Street, Ultimo NSW 2007

Course Fees

Total Course Fee: AUD 23,500

Tuition Fee: AUD 21,000

Material Fee: AUD 2,250

Application Fee: AUD 250 (non-refundable)

Total Course Duration:92 weeks, including 77 study weeks and 15 weeks of holidays.

Pathways

Once students have successfully completed SIT40521 Certificate IV in Kitchen Management, they can apply for jobs within the marketing industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.

The further study pathways available to students who undertake this qualification include:

• SIT50422 Diploma of Hospitality Management
• or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package.

Course Structure

A total of 33 Units (27 Core and 6 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.

Assessment Methodology

Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:

• Written questions
• Projects
• Presentations
• Report writing
• Role plays/observations
• Kitchen based demonstration.
• Work placement

At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.

Facilities and Resources

Reference Textbooks:

• Math for the Professional Kitchen, The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki
• The Professional Chef, 9^th Edition, The Culinary Institute of America
• The Book of Yields, 8^th edition, Francis T. Lynch

Further Information

For all further details, please refer to International Student Handbook available on www.datum.edu.au for all related policies and procedures and other important information related to international students including living cost, life and study in Melbourne, etc.

Please contact the Administration Manager at admin@datum.edu.au or at +61 (3) 9958 6666 for further information.