CRICOS - 109618E
SIT40521 Certificate IV in Kitchen Management
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 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.
Work placement
12 service periods in an ACI-approved venue.
Commitment
3 days per week (2X 9:00 am – 5:00 pm, 1X 9:00 am to 3:30 pm)
Qualification
SIT40521 Certificate IV in Kitchen Management
Delivery Mode
Mixed modes • Face-to-face study • Self-paced study
Course Structure
The course will be delivered over 30 weeks. The course will be delivered in three terms over two semesters.
The following identifies each term and the units of competence to be delivered.
*asterisk has one or more prerequisites. Refer to individual units for details.
Semester One
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXCOM010 | Manage conflict |
| SITXWHS007 | Implement and monitor work health and safety practices |
Term Two, Semester One
| SITXFIN009 | Manage finances within a budget |
| SITXMGT004 | Monitor work operations |
| SITXFSA008* | Develop and implement a food safety program |
| SITHKOP012* | Develop recipes for special dietary requirements |
Term Two, Semester Two
| SITHKOP013*++ | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
Duration
After credit transfers from SIT30821 Certificate III in Commercial Cookery at ACI, this program will be delivered in 30 weeks including 2 weeks term breaks and 3 weeks work placement
Cost
| Application Fee (not refundable) | 300 |
| Tuition Fee | 5400 |
| Administration fee | 500 |
| Learning Resources | 400 |
| Training Consumables | 400 |
| Uniform charges | 500 |
| Total AUD | 7500 |
Monthly payment plans Available- discuss with Accounts to organise a payment plan.
Assessment Methods
Following assessments will be conducted during delivery and assessment of Units of competencies.
Practicals/Observation
Portfolio of Work
Written Report/Project Work
Role Play
Presentation/Observations
Work Place Requirements
Safely and hygienically prepare and serve menu items to industry and organisational
quality standards in an approved venue for a minimum of 12 complete service
periods.
Delivery Locations
Adelaide Culinary Institute -Level 10 WEST, 50 Grenfell street, Adelaide 5000
78 Currie street Adelaide 5000