SIT40521 - Certificate IV in Kitchen Management
Qualification: SIT40521 - Certificate IV in Kitchen Management
Qualification CRICOS Code:109619D
Qualification Status: Current
AQF Level: 4
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 5.5 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.
- Have successfully completed Australian year 12 or equivalent.
- 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.
Total Core Units: 33
Total Electives Units: 7
Mode of Delivery: Face-to-face (Classroom based)
Work placement:Total minimum hours of work placement are 240 hours.
Location of course:11 – 17 Jeffcott Street, West Melbourne VIC 3003
Total Course Fee: AUD 15,500
Tuition Fee: AUD 15,000
Material Fee: AUD 1250
Application Fee: AUD 250 (non-refundable)
Total Course Duration: 78 weeks, including 66 study weeks and 12 weeks of holidays.
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.
A total of 33 Units (26 Core and 7 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.
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare vegetarian and vegan dishes
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare food to meet special dietary requirements
|Work effectively as a cook
|Plan and cost recipes
|Develop recipes for special dietary requirements
|Plan cooking operations
|Design and cost menus
|Manage finances within a budget
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Develop and implement a food safety program
|Lead and manage people
|Receive, store and maintain stock
|Monitor work operations
|Implement and monitor work health and safety practices
|Enhance customer service experiences
|Identify hazards, assess and control safety risks
|Provide service to customers
|Prepare and serve cheese
|Produce and serve food for buffets
|Plan and implement service of buffets
*Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details
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
- 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
Your classes will be conducted in modern classrooms and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study.
You will be provided with a Student Guide relevant to each unit in your course. Library is also available with various textbooks for you to use as reference and may borrow if you wish. You may also purchase these textbooks if you require.
- Math for the Professional Kitchen, The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki
- The Professional Chef, 9th Edition, The Culinary Institute of America
- The Book of Yields, 8th edition, Francis T. Lynch
Course Progress Policy
Datum College will monitor, records and assesses the course progress of each student for the course in which the student is enrolled. Course Progress Policy defines the requirements for student satisfactory course progress, the processes for monitoring, recording and assessing the student course progress and the processes for the Datum College intervention strategies for identifying and assisting students to achieve satisfactory course progress. The procedure sets out the processes for reporting student unsatisfactory course progress on PRISMS according to ESOS Act Section 19.
Datum College assess student’s progress at the end of each compulsory Term. The Term is 11 weeks long for all qualifications on CRICOS scope. While every attempt would be made to keep consistency in term weeks, however number of weeks in the defined term may also factor in the duration and the completion of units of competency, which enable Datum College to determine student participation and course progress in any given successfully completed term. One Term is considered the minimum length of time in which it is reasonable for the Administration Manager to make an assessment of a student’s course progress.
- Satisfactory course progress is achieved where a student successfully completes at least 50% of course requirements in a successfully completed Term.
- Unsatisfactory progress is defined as not successfully completing or demonstrating competency in more than 50% of the course requirements in a successfully completed Term.
- Course breach is defined as not successfully completing or demonstrating competency in more than 50% of the course requirements in TWO consecutives successfully completed Terms or NOT responding to intervention meeting invitation within 10 working days from the receiving the invitation.
Datum College will also monitor overseas student attendance (but would not report, unless otherwise required) in the process of course progress monitoring and reporting. However overseas students must meet their visa obligations regarding attendance, wherever applicable.
You will also be provided with further information about course progress and attendance requirements at your orientation. For further details, please refer to Course Progress Policy and Procedure.
Recognition of Prior Learning (RPL)/Credit Transfer (CT)
Datum College will offer Recognition of Prior Learning (RPL) and Credit Transfer (CT) to all prospective students through the enrolment process. Datum College has documented policies and procedures for these processes and students are provided details of how to apply for RPL or Credit Transfer through the enrolment process. For further details, please refer to RPL and Credit Transfer Policy and Procedure.
For all further details, please refer to International Student Handbook on for all related policies and procedures (policies and procedures also available on www.datum.edu.au) and other important information related to international students including Covid-19, living cost, life and study in Melbourne, etc.
Please contact the Administration Manager at email@example.com or at +61 (3) 9958 6666 for further information.