Course Code: SIT40521
CRICOS Code: 109553F
Training Package: SIT – Tourism, Travel and Hospitality Training Package
Course Duration: 78 weeks
Classroom Location: Seven Hills, NSW
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.
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.
You can apply for the recognition of existing qualifications or skills, knowledge and experience (Credit and/or Recognition of Prior Learning). The granting of Credit or RPL may affect course fees as well as the duration of the course. Please refer to our International Student Handbook for more details.
The Training Package does not specify any entry requirements. However, ANIE has some specific entry requirements for the international students that include:
- 18 years of age or above at the time of enrolment.
- Must have completed year 12 or equivalent.
- IELTS overall band score 5.5 or more, or equivalent accredited English language test
- Participation in the Course Entry Interview and LLN (Language, Literacy and Numeracy) test, if applicable
MODE OF DELIVERY
This course’s training and assessment activities are conducted in the classroom, where 20-hour attendance per week is required. Additionally, practical training is provided in a commercial training kitchen. ANIE has an industry-standard training kitchen servicing customers to train the students in a simulated environment.
A mandatory work placement component is also included in this course. Every student will work for at least 10 weeks in a commercially approved hospitality setting or an approved restaurant to complete their compulsory service periods experience where ANIE assessors will visit the students to assess them at work.
For all enrolled students, the Australian National Institute of Education is responsible under the National Vocational Education and Training Regulator Act 2011 for the quality of the training and assessment activities and the issuance of all AQF (Australian Qualifications Framework) certificates.
This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each. Holidays are 3 weeks per term, amounting to 18 weeks of holidays followed by the training and assessment weeks spread over 6 terms.
UNITS OF COMPETENCY
Thirty-three (33) units must be completed for the award of the SIT40521 Certificate IV in Kitchen Management qualification. The regulatory authority decides the core units. ANIE has selected the elective units according to the regulatory packaging rules. This selection is also guided by the job outcome sought, local industry requirements, and the complexity of skills appropriate to this qualification’s AQF level.
For course completion, a student of the SIT40521 Certificate IV in Kitchen Management qualification must achieve competency in the following units:
|Unit Code||Unit Title||Core/Elective|
|SITHCCC023*||Prepare dishes using basic methods of cookery||Core|
|SITHCCC028*||Prepare appetisers and salads||Core|
|SITHCCC029*||Prepare stocks, sauces and soups||Core|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|SITHCCC035*||Prepare poultry dishes||Core|
|SITHCCC036*||Prepare meat dishes||Core|
|SITHCCC037*||Prepare seafood dishes||Core|
|SITHCCC041*||Produce cakes, pastries and breads||Core|
|SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|SITHCCC043*||Work effectively as a cook||Core|
|SITHKOP010||Plan and cost recipes||Core|
|SITHKOP012*||Develop recipes for special dietary requirements||Core|
|SITHKOP013*||Plan cooking operations||Core|
|SITHKOP015*||Design and cost menus||Core|
|SITXFIN009||Manage finances within a budget||Core|
|SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXFSA008*||Develop and implement a food safety program||Core|
|SITXHRM009||Lead and manage people||Core|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITXMGT004||Monitor work operations||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITHCCC026*||Package prepared foodstuffs||Elective|
|SITHCCC038*||Produce and serve food for buffets||Elective|
|SITHCCC040*||Prepare and serve cheese||Elective|
|BSBLDR523||Lead and manage effective workplace relationships||Elective|
|BSBTWK502||Manage team effectiveness||Elective|
|BSBWHS521||Ensure a safe workplace for a work area||Elective|
Units marked with an *asterisk have one or more prerequisites. ANIE will ensure that these conditions are met during the delivery of training and assessment of this qualification.
CAREER & FURTHER EDUCATION
This SIT40521 Certificate IV in Kitchen Management qualification enables the student to seek employment in various job roles in the hospitality and service industry such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Moreover, graduated students may wish to continue their education in various diploma level qualifications such as SIT50422 Diploma of Hospitality Management, or at tertiary level in the Australian higher education providers and universities.
HOW TO ENROL
Enrolling with us is pretty straightforward.
Be sure to read all course information, our International Student Handbook and the Prospectus for International Students (both are available on the ANIE website or our campus) to ensure that this is the right course for you and you can meet the entry requirements. Please consult with an Education Agent if you feel the need to do so.
Once you are ready, complete our Enrolment Form (available on the website or on-campus) and submit it to us, or to your Education Agent with the required documents attached.
From there, we will review the application and contact you or your Educational Agent (if you have nominated one to act on your behalf).