SIT40521- Certificate IV in Kitchen Management (CRICOS COURSE Code: 109550J)
General: This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial Chef who uses a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations together with 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.
Entry Requirement:
- While there are no entry requirements defined in the training package, the VCEA requires the following criteria to be met.
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- Applicants must complete the VCEA LLN test
- Pathways from the qualification – After achieving SIT40521- Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management qualification.
Employment pathways from the Qualification
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Job Roles may include: Cook/Chef
Job Outlook: Please refer to the Australian Government Job Outlook site for job prospects for each of the occupations listed above. Training and Assessment Method- Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
Delivery Method: Face to Face Classroom delivery and practical sessions. Student are required to do 200 hours work based Training.
Delivery Location: Level 3, Suite 2 & 3, 190 Queen Street, Melbourne, VIC 3000
VCEA Kitchen: 11-17 Jeffcott Street West Melbourne VIC 3003
Course Structure
To attain the SIT40521- Certificate IV in Kitchen Management, 33 units must be completed:
27 core units
6 elective units
| Unit Code | Unit Title |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetizers and salads |
| SITXCOM007 | Show Social and Cultural Sensitivity |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHPAT016 | Produce desserts |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITXINV006 | Receive, store and Maintain stock |
| SITHCCC039 | Produce pates and terrines |
| SITHCCC038 | Produce and Serve Food For Buffets |
| SITHCCC040 | Prepare and Serve Cheeses |
| SITHCCC043 | Work effectively as a cook |
| SITXCCS014 | Provide Service to Customers |
| SITHKOP010 | Plan and cost Recipes |
| SITHKOP015 | Design and Cost Menu |
| SITHKOP013 | Plan cooking operations |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITXCCS015 | Enhance customer service experiences |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM008 | Roster Staff |
Course Duration: Full Course: 90 weeks full time including holidays and orientation. Internal Pathway– Student who has finished or will finish SIT30821 Certificate III in Commercial Cookery at VCEA will have to study only 34 weeks to complete this qualification including holidays.
Enrolment fee: $450 (non-refundable)
Materials fee: $1900
Chef Uniform and Knife kit Charges: $400
Tuition fee: $18,900