SIT40521 – Certificate IV in Kitchen Management

Entry Requirements

There are no entry requirements for this qualification in the training package. GLENRICH COLLEGE has set its own entry requirements as follows: International students must:

• Be at least 18 years of age.
• Must have completed at least Australian Year 12 or equivalent school studies.
• Have an overall IELTS score of 6 or equivalent score in other English skills tests (Test results must be no more than 2 years old).
• Participate in a Course Entry Interview to demonstrate their suitability for this course (their career goals, reasons for studying this course, etc).
• Pass LLN Test conducted by GLENRICH COLLEGE.

International Students may not be required to provide evidence of scores in English Language Test where documented evidence can be provided to demonstrate any of the following:

• Students who have completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
• Citizens and passport holders of one of the following English‑speaking countries: UK, USA, Canada, NZ or Republic of Ireland

Students who have successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or 50% of the units of a Certificate IV or higher-level course, in the two years before applying for the student visa.

Delivery Mode

This program is delivered face-to-face in the classroom and training (physical) kitchen.  Training kitchen has all the necessary equipment like a commercially operating kitchen but does not have real customers.  Students will receive practical training and participate in assessment in this training kitchen. A work placement is also required to achieve this qualification. Students will work in a commercially running kitchen, facing real-life customers to practice the knowledge and skills they developed in classroom.

Program Duration

This qualification will be delivered over 78 weeks in total. 60 weeks will be used for training and assessment spread over seven terms. Part of 6^th term and full 7^th term will be reserved for Work placement which is 10-week long in total. Number of holidays is 18 weeks, spread over six term breaks of 3 weeks each. No term break is given after last term.

Packaging Rules

Thirty-three (33) units including twenty-six (27) core units and seven (6) elective units are required to pass for the award of the SIT40521 Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.        

Code Title Prerequisite unit(s) Core/Elective SITHCCC023* Use food preparation equipment ·         SITXFSA005 Use hygienic practices for food safety Core SITHCCC027* Prepare dishes using basic methods of cookery ·         SITXFSA005 Use hygienic practices for food safety Core SITHCCC028* Prepare appetisers and salads ·         SITXFSA005 Use hygienic practices for food safety Core SITHCCC029* Prepare stocks, sauces and soups ·         SITXFSA005 Use hygienic practices for food safety Core SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027 Prepare dishes using basic methods of cookery Core SITHCCC031* Prepare vegetarian and vegan dishes ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027Prepare dishes using basic methods of cookery Core SITHCCC035* Prepare poultry dishes ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027 Prepare dishes using basic methods of cookery Core SITHCCC036* Prepare meat dishes ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027 Prepare dishes using basic methods of cookery Core SITHCCC037* Prepare seafood dishes ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027 Prepare dishes using basic methods of cookery Core SITHCCC041* Produce cakes, pastries and breads ·         SITXFSA005 Use hygienic practices for food safety Core SITHCCC042* Prepare food to meet special dietary requirements ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027 Prepare dishes using basic methods of cookery Core SITHCCC043* Work effectively as a cook ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027 Prepare dishes using basic methods of cookery Core SITHKOP010 Plan and cost recipes ·         NIL Core SITHKOP012* Develop recipes for special dietary requirements ·         SITXFSA005 Use hygienic practices for food safety ·         SITHCCC027Prepare dishes using basic methods of cookery ·         SITHCCC042 Prepare food to meet special dietary requirements ·         SITHKOP010 Plan and cost recipes Core SITHKOP013* Plan cooking operations ·         SITXFSA005 Use hygienic practices for food safety Core SITHKOP015* Design and cost menus ·         SITHKOP010 Plan and cost recipes Core SITHPAT016* Produce dessert ·         SITXFSA005 Use hygienic practices for food safety Core SITXCOM010 Manage conflict ·         NIL Core  SITXFIN009 Manage finances within a budge ·         NIL Core SITXFSA005 Use hygienic practices for food safety ·         NIL Core SITXFSA006 Participate in safe food handling practices ·         NIL Core SITXFSA008* Develop and implement a food safety program ·         SITXFSA005 Use hygienic practices for food safety ·         SITXFSA006 Participate in safe food handling practices Core SITXHRM008 Roster staff ·         NIL Core SITXHRM009 Lead and manage people ·         NIL Core  SITXINV006* Receive, store and maintain stock ·         SITXFSA005 Use hygienic practices for food safety Core SITXMGT004 Monitor work operations ·         NIL Core SITXWHS007 Implement and monitor work health and safety practices ·         NIL Core SITHCCC026* Package prepared foodstuffs ·         SITXFSA005 Use hygienic practices for food safety Elective-A SITHCCC038*  Produce and serve food for buffets ·         SITXFSA005 Use hygienic practices for food safety   ·         SITHCCC027*                Prepare dishes using basic methods of cookery Elective-A SITHCCC040* Prepare and serve cheese ·         SITXFSA005 Use hygienic practices for food safety Elective-A SITXCCS015 Enhance customer service experiences ·         NIL Elective SITHIND006 Source and use information on the hospitality industry ·         NIL SIT Package SITXHRM007 Coach others in job skills ·         NIL SIT Package   * Units marked with an *asterisk have one or more prerequisites. For sequence of delivery, go to Delivery and Assessment Schedule section.

 

Workplace Component

It is important to note a workplace unit forms part of this qualification and learners are required to complete tasks outlined in the training package elements and performance criteria. Workplace logbook will be provided by Glenrich College, and students are required to maintain on a daily basis a record of activities / tasks performed during work placement This will be monitored by GLENRICH Workplace assessor during scheduled site visits. Daily activities / logbook entries are to be signed by the workplace supervisor each day.

Work Placement Schedule
Term�	9 weeks of work placement	Hours
Term 6	complete 48 service period x 6 hour shifts a week*	360
TOTAL Minimum hours		360