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Certificate IV in Kitchen Management

Quick Overview

Duration

104 weeks

(88 weeks tuition + 16 weeks break)

Location

NSW | QLD | TAS Campuses

Tuition Fee

Offshore Int Student: $18,000*
Onshore Student Visa Holder: $17,000*

*Non-Tuition Fees not included

About this course

SIT40521 – Certificate IV in Kitchen Management 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.

Pre-Enrolment Information

Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff.

A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email.

Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision.

During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student. 

International students should ensure that they have read the Pre-Enrolment Consultation Checklist and Handout available on the ‘How to Apply’ page under the ‘Get Started’ tab on this website.

Vocational Placement

The following unit of competency in this qualification requires the completion of service periods in a commercial kitchen.  This includes a minimum of:

  • 48 complete service periods (shifts) for unit SITHCCC043 – Work effectively as a cook

AIBT will be responsible for organising the Vocational Placement for students; however, if students choose to find their own Vocational Placement facility, it must be pre-approved by the College.

Entry Requirements

Prior to enrolment
Academic requirement:
Overseas and domestic (normal study)
Successful completion of Australian Year 11 or equivalent.
Domestic RPL candidates:
Prior to commencing the RPL process, domestic RPL candidates are required to have relevant work experiences and/or any other evidence to match with the training package requirements.
English requirement:

A minimum of IELTS 6.0 or equivalent is required.

For more information regarding the commonly acceptable types of English language proficiency evidence, along with the verification methods, please click here

International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.

After enrolment but prior to commencement of the course
Language, Literacy and Numeracy (LLN)
All new students (except RPL candidates) are required to undertake an LLN Test after enrolment and prior to commencing the course.

LLN tests are designed by the college. The tests are categorised based on the students’ qualifications. They will be used as a tool to assist college personnel in identifying students who may require support in language and/or numeracy.

LLN Tests are designed in accordance with the Australian Core Skills Framework as a guideline.

Pre-Requisites

 Units in this qualification Pre-requisite unit
SITHCCC023: Use food preparation equipment
SITHCCC027: Prepare dishes using basic methods of cookery
SITHCCC028: Prepare appetisers and salads
SITHCCC029: Prepare stocks, sauces and soups
SITHCCC041: Produce cakes, pastries and breads
SITHKOP013: Plan cooking operations
SITHPAT016: Produce desserts
SITXINV006: Receive, store and maintain stock
SITHCCC040: Prepare and serve cheese
SITHCCC026: Package prepared foodstuffs
SITXFSA005: Use hygienic practices for food safety
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
SITHCCC042: Prepare food to meet special dietary requirements
SITHCCC043: Work effectively as a cook
SITXFSA005: Use hygienic practices for food safety

SITHCCC027: Prepare dishes using basic methods of cookery

SITHKOP012: Develop recipes for special dietary requirementsSITXFSA005: Use hygienic practices for food safety

SITHCCC027: Prepare dishes using basic methods of cookery

SITHCCC042: Prepare food to meet special dietary requirements

SITHKOP010: Plan and cost recipes

SITHKOP015: Design and cost menusSITHKOP010: Plan and cost recipes
SITXFSA008: Develop and implement a food safety program
SITXFSA007: Transport and store food
SITXFSA005: Use hygienic practices for food safety

SITXFSA006: Participate in safe food handling practices

For more information, please visit the training.gov.au website below:

Course Format

Core Units
0
+
Elective Units
0
=
Total Units
0

Core Subjects

SITHCCC023
Use food preparation equipment
SITHCCC027
Prepare dishes using basic methods of cookery practices
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
SITHKOP010
Plan and cost recipes
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
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITXFSA008
Develop and implement a food safety program
SITXHRM008
Roster staff
SITXHRM009
Lead and manage people
SITXINV006
Receive, store and maintain stock
SITXMGT004
Monitor work operations
SITXWHS007
Implement and monitor work health and safety practices

Elective Subjects

SITHCCC040
Prepare and serve cheese
SITHCCC026
Package prepared foodstuffs
SITXFSA007
Transport and store food
BSBTWK501
Lead diversity and inclusion
SITXCCS014
Provide service to customers
SITXINV007
Purchase goods
The following unit of competency in this qualification requires the completion of service periods in a commercial kitchen:

The following unit within this qualification require service periods as follows:

*SITHCCC043 – Work effectively as a cook requires students to complete a minimum of 48 complete service periods in a commercial kitchen.Please note all electives are pre-selected by AIBT. For more information on the course content, visit:
Training.gov.au/Training/Details/SIT40521

This qualification must be delivered as per the packaging rules, even if a core unit/named elective has been superseded, until such time as the qualification has been updated and this update is reflected on the National Register, training.gov.au, and is listed on the RTO’s Scope of Registration.

There are many situations where it is considered beneficial for the student to receive the updated training that reflects the current skill needs of the relevant industry so a provider may choose to deliver the updated unit, issue a statement of attainment for those unit/s and then provide credit transfer – by mapping backwards – to the units named within the qualification.

  • The VET units need to be deemed ‘equivalent’ for credit transfer to be assigned
  • If the units are ‘not equivalent’ the provider will map the units to identify equivalence in content and learning outcomes (from the updated unit back to the superseded unit)
  • If this is not possible, the provider may need to match the content, but then undertake an RPL process to ascertain competence against each unit of competency.·
  • This would only need to do this once, then can be used for future decisions in the same circumstances.

If this still does not ascertain a ‘competent’ result, the student may need to undertake gap training against the destination qualification.

Fast Course Guide

Nationally Recognised

SIT40521

Delivery Mode

Blended mode of delivery consisting of face-to-face and online delivery

CRICOS Code

Awarded by

Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT) – RTO Code: 41138 | CRICOS: 03430J

Delivery mode:

Blended Delivery (NSW | QLD | TAS)

This qualification will be provided by face-to-face training session at the college, kitchen facility, and online live webinar training via a web-hosted online training service (e.g., Microsoft Teams, GoToMeeting). However, in any special circumstances, the mode of delivery can be adjusted reasonably and fair to the client cohorts.

Student visa holders are required to attend a minimum of 20 scheduled course contact hours per week.

The mode of delivery of Domestic RPL candidates depends on the process and outcome of the RPL. The candidates can refer to the process of RPL from the Recognition of prior learning (RPL) Information Kit – RPL Kit and RPL Strategy. For more information, please contact student support at studentsupport@aibtglobal.edu.au

Training Facilities:

Culinary Training Centre (NSW)
38-44 Foveaux Street
Surry Hills
Sydney NSW 2010

Sheldon’s Training Restaurant (QLD)
Shop 7
235 Nursery Road
Mount Gravatt
Brisbane QLD 4122

The Greek Club
67 Federal Street North Hobart
Tasmania
7000

Assessment:
The assessment of each unit of competency will take place during the course. Assessments will take form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment.
Intake Dates:

AIBT – Monthly intakes except June and December

Study Period

In a year, there are two study periods*:

  • The 1st study period: from January to May (June Break)
  • The 2nd study period: from July to November (December Break)

*Note: Students may be required to continue their study during the June break and December break. The study classes in June and December can be arranged due to special circumstances (e.g., lack of academic progress or under the intervention strategy plan.)

Packaging Rules:
Total number of units = 33
27 Core units
Plus 6 elective units

*Non-Tuition Fees

HANDLING/ ADMINISTRATION FEES (NON-REFUNDABLE)

Handling Fee – $200

OSHC FEE

International students must have adequate health insurance while in Australia.

It is a condition of your visa that you have Overseas Student Health Cover (OSHC) for the full duration of your student visa. OSHC is insurance to assist international students to meet the costs of medical and hospital care.

You can organise your own OSHC, or we can assist you, as AIBT has an agreement with Bupa, one of Australia’s major health insurance providers. For more information, please visit their website: https://www.bupa.com.au

UNDER 18’S FEE

We are partnered with Australian Homestay Network (AHN) – Australia’s Largest Homestay provider.

The homestay fee includes 3 meals and all amenities and may cost up to $350/week. Please visit https://www.homestaynetwork.org/students/pricing/ for more information about our prices in each campus location.

OTHER FEES

Additional fees will be incurred for re-enrolment, resubmission, credit transfer and certificate re-issuance. For further information, please visit the individual course page on our website: http://go.aibt.global/other-fees

Student Equipment Required

Students MUST have the following IT equipment prior to enrolling with AIBT and will require a suitable study space for self-study, assessment activities, or to participate in online classes.

Students are required to have their own laptop prior to the commencement of their course

Hardware requirements:

Desktop or laptop with the following recommended System Requirements:

  • Specification of desktop or laptop is as below:
    • Processor: 2.5–2.9 GHz process
    • Memory: 8 GB
    • Display Card: 1 GB GPU
    • Disk Space: 100 GB
    • Microsoft® Windows® 8.1 or Windows 10 version 1809 or above  
    • Apple® macOS® Monterey v12, or Apple® macOS® Big Sur v11, or Apple® macOS® Catalina v10.15  
  • A webcam, e.g. built-in to a laptop or a USB webcam.
  • Audio input and output suitable for video conferencing or online classes.
  • A headset or earbuds with a microphone is recommended.  
  • Photo/scan – a camera, e.g. on a mobile phone, can be required to scan and submit handwritten materials.

Software Requirements: 

  • A web browser such as Microsoft Edge, Firefox, Google Chrome, or Safari.  
  • Students are expected to access the web version of Microsoft Office 365 (i.e., Microsoft Outlook, Teams, Word, Excel, PowerPoint, Planner, To Do, and Project).

Internet Requirements:

  • A reliable, high-speed broadband internet connection with sufficient upload and download capacity. A Wi-Fi or mobile connection can be acceptable.  
  • Students will have access to the college’s wireless connection whilst on campus. 
  • Community internet and computer access:
  • In Australia, public libraries offer free access to computers and the internet, although students may require a membership card or be required to pay a small charge.
  • Students may need to book ahead if they wish to use library services.
  • Students will also have access to printing and photocopying services on a pay-per-page basis. Most libraries also provide wireless hotspots and recharging stations at no cost for students using their own devices. 

Other Information:

The college encourages students to acquire the following skills and knowledge related to operating and maintaining an efficient study environment:

  • Know how to install, use, and keep their computer’s internet browser and other software up to date (e.g. installing security updates)
  • Be proficient in connecting their laptop and/or mobile device to wireless networks either at the college campus, your local library, or other locations
  • Ability to use a web camera and headset/microphone
  • Know how to use cloud storage (e.g. through Office 365 OneDrive)
  • Ability to use Microsoft Word and other related software packages.

Licensing/Regulatory Information

Pre-Enrolment Information

Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff.

A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email.

Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision.

During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student. 

International students should ensure that they have read the Pre-Enrolment Consultation Checklist and Handout available on the ‘How to Apply’ page under the ‘Get Started’ tab on this website.

CODETITLELICENSING / LEGISLATIVE REQUIREMENTS
SITXFSA005Use hygienic practices for food safetyFood handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITXFSA007Transport and store foodFood handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.

SITXFSA006Participate in safe food handling practicesFood safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Qualification Issued

Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with a Certificate IV in Kitchen Management (SIT40521) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.

AIBT does not guarantee:

  • a successful education assessment outcome for the student or intending student; or
  • completion of a AIBT qualification will lead to an employment outcome; or
  • a learner will successfully complete a training product on its scope of registration; or
  • a training product can be completed in a manner which does not meet the requirements of the Standards for Registered Training Organisations (RTOs) 2015.

 

AIBT does not:

  • claim to commit to secure for, or on the student or intending student’s behalf, a migration outcome from undertaking any course offered by the College

Related Occupations

Chef
Chef de Partie

Completion of an AIBT qualification does not guarantee an employment outcome.

Course Terms and Conditions

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Course: Certificate IV in Kitchen Management