SIT40521 – Certificate IV in Kitchen Management

Hospitality Course

CRICOS Course Code

116046M

CRICOS Provider No.

04251D

Study Mode

Face to Face

Overview

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Course Details

Course Code & Title

SIT40521 – Certificate IV in Kitchen Management
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Packaging Rules

SIT40521 Certificate IV in Kitchen Management requires the successful completion of Twenty-Seven (27) core units and Six (6) elective units.
Electives for this qualification have been chosen by Australian Federation College to ensure that students achieve a broad range of skills and knowledge in Kitchen Management industry.
The latest release of the qualification and packaging rules can be found at the following link:
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Entry Requirements

Stamford College has the following entry requirements:

Age Requirements

All students must of the age of 18 years or over at the time of applying for admission.

English Requirement

Entry into this course requires IELTS band score of 6 or equivalent in line with regulations
Successful completion of a qualification from an Institute where mode of instructions was English and where the course duration was no less than 6 months OR
Completion of an approved English Language course OR •Successful completion of an English Placement Test

Academic Requirements

Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification OR
Successful completion of a qualification from an Institute where mode of instructions was English and where the course duration was no less than 12 months

Delivery mode

This program is delivered in the classroom and through mandatory structured self- study. Practical face to face training is provided in a commercial kitchen. A work placement is also required.

Duration

78 weeks, including 63 study weeks and 15 weeks of holidays.

Course Location

5G-6G/427 Docklands Drive, Docklands, VIC-3008

Training Kitchen

847 Dandenong Road, Malvern East, VIC-3145

Study Load

Pathway

Course Fee

Tuition Fee: $AU 26,000
Non Tuition Fee: $AU 1,750
Estimated Total Course Cost: $AU 27,750

Units of Competency

CODE	TITLE
CORE UNITS
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITHKOP010	Plan and cost recipes
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC028	Prepare appetisers and salads
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031	Prepare vegetarian and vegan dishes
SITHCCC035	Prepare poultry dishes
SITHCCC036	Prepare meat dishes
SITHCCC037	Prepare seafood dishes
SITHCCC041	Produce cakes, pastries and breads
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP012	Develop recipes for special dietary requirements
SITHKOP013	Plan cooking operations
SITHKOP015	Design and cost menus
SITHPAT016	Produce desserts
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA008	Develop and implement a food safety program
SITXINV006	Receive, store and maintain stock
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices
ELECTIVE UNITS
SITHKOP014	Plan catering for events or functions
SITHCCC026	Package prepared foodstuffs
SITHCCC040	Prepare and serve cheese
BSBTWK501	Lead diversity and inclusion
BSBHRM415	Coordinate Recruitment and onboarding
SITHIND006	Source and use information on the hospitality industry

Assessment Overview

Assessment Arrangements

Assessment for this program is designed to be practical and industry-aligned, ensuring you're evaluated on skills directly applicable to the workplace.

Assessment Methods

Your skills will be assessed using a variety of methods to provide a complete picture of your abilities, including:

Projects (incorporating role-plays and presentations)
Reports
Portfolios
Case Studies
Short answer questions

Workplace Simulation and Conditions

All assessments will take place in a simulated workplace environment. The tasks are designed to be authentic and must adhere to industry standards and safety requirements. You will be required to:

Reflect real work tasks and use authentic workplace documentation.
Perform tasks within industry-standard timeframes.
Work as part of a team with others.
Plan and prioritize competing work tasks.
Utilize standard workplace equipment (like computers and software).
Demonstrate consideration for workplace constraints such as time and budgets.

Your work will be evaluated against assessment criteria that reflect the quality of work expected by the industry.

Assessment Materials

The assessment package ensures students have everything they need for successful completion. The core Student Assessment Tasks document for each unit clearly outlines assignments, provides a Due Date Plan, and includes a mandatory Assessment Cover Sheet for submission.

To ensure a realistic assessment, additional simulated workplace materials (e.g., policy documents and templates) are included to fully support the practical, real-life task requirements.

Re-assessment

Each individual assessment task is graded as either Satisfactory (S) or Not Satisfactory (NS).

To be deemed Competent (C) for the entire unit, you must achieve a Satisfactory (S) outcome on all required assessment tasks. If you receive a Not Satisfactory (NS) on even one task, your overall unit outcome will be Not Yet Competent (NYC).

Re-Assessment Policy

You are allowed a total of three attempts to complete each individual task and achieve a 'Satisfactory' outcome.

Please Note: The third attempt is chargeable, and fees will apply as outlined in the fees and refunds policy.
If you are still assessed as Not Satisfactory after the third attempt, you will be required to re-enrol in the unit to continue.

Assessment Appeals

Appeals against any assessment decision must be lodged according to the Complaints and Appeals Policy found in the Student Handbook. The specific Complaints and Appeals Procedure will be used to deal with all submitted appeals.