Overview

Description

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.

Possible job titles include:

• Chef de Partie,

• Chef

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. There are no entry requirements for this qualification

Requirements

Thirty-three (33) units, including twenty-seven (27) core units and six (6) elective units are required 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. The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT40521

Course Duration

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each and 18 weeks of holidays. Students who have completed units from the SIT30821 Certificate III in Commercial Cookery will gain credit for units completed which will shorten the duration. Further information is provided in the Delivery and Assessment Overview.

Entry Requirement

International students must:

▪ Be at least 18 years of age.

▪ Have completed at least the equivalent of year 12 education or relevant Certificate III level qualifications from the SIT Training Package.

▪ Participate in a course entry interview to determine suitability for the course and student needs.

▪ Participate in an LLN (Language, Literacy and Numeracy) assessment*, if applicable, to determine and demonstrate their readiness and learning capacity to undertake their desired course.

▪ Have an overall IELTS** score of 5.5 with no individual band score of less than 5.0 (test results must be not more than two (2) years old). English language competence can also be demonstrated through documented evidence of any of the following:

− the student was educated in an English-speaking country for at least five (5) years; or

− the student has completed at least six (6) months of a minimum of AQF level 4 course or higher in an Australian RTO within the last two

(2) years; or

− the student has successfully completed an English Placement Test at ACIC.

* For detail about LLN requirements and assessment process, please refer to the LLN (Language, Literacy and Numeracy) Requirements’ section in International

Student Handbook.

• ** Note that other English language tests such as PTE and TOEFL can be accepted. In that case, students are required to provide their results so that it can be confirmed they are equivalent to minimum IELTS score of 5.5 or higher

Pathways

Potential employment options are in the commercial cookery/kitchen management sector in the roles such as chef or chef de partie. Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.

Course Credit

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course. This process is outlined in the Horizon International College Credit Transfer and Training and Assessment Policy & Procedure

Training Kitchen Venue

Ellington Function Center Pty Ltd; 23 Hackney Road, Hackney South Australia 5069