Develop leadership skills for the Cookery industry.
SIT40521
110707E
Face to Face. This program is delivered in the classroom. Practical face to face training is provided in a commercial training kitchen
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
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
Develop recipes for special dietary requirements
Plan cooking operations
Design and cost menus
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Package prepared foodstuffs
Prepare and serve cheese
Produce and serve food for buffets
Provide responsible service of alcohol
Identify hazards, assess and control safety risks
Provide First Aid
Target groups for the SIT40521 Certificate IV in Kitchen Management are domestic and international students who are:
Characteristics of the target group are as follows:
Students will usually be new entrants. However, credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.
Students will be from a range of countries and may be living in Australia for the first time or may have been here in the recent or more distant past.
Many will speak English as a second language, although an entry level has been set to ensure students are able to complete course work.
Students are expected to typically fall into the age range of 18 – 35 as people still establishing or changing careers.
A key requirement of this course is the completion of work experience at one of the quality commercial training kitchens partnered with ZOI Education. Our premium Work Placement helps our students to graduate work-ready and highly regarded in the Cookery industry.
Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50421 Diploma of Hospitality Management.
Potential employment options are in the commercial cookery sectorin the roles such as chefs and cooks who have a supervisory or teamleading role in the kitchen. This qualification provides a pathway towork in organisations such as restaurants, hotels, clubs, pubs, cafes,and coffee shops, or to run a small business in these sectors.
To be awarded SIT40521 Certificate IV in Kitchen Management qualification, a total of thirty-three (33) units of competency must be achieved, comprising: * twenty-seven (27) core units; * six (6) elective units, of which; 3 (three) units must be from Group A.
ZOI Education has the following entry requirements: International students must meet following:
To enter this qualification, applicants should have successfully completed Year 12 (or equivalent).
Students must be a minimum age of 18 years or above at the time of course commencement.
To enter this qualification, applicants must also meet English Language Requirements:
English language competence can also be demonstrated through documented evidence of any of the following:
All learners will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, relevant experience and interview conducted by ZOI trainers and assessors. Interview will also aim to identify any support needs and possible RPL opportunities. Through pre-training review learner will demonstrate that they have necessary skills to successfully complete the course.
All students will be required to complete an LLN assessment prior to the commencement of the course. ZOI uses LLN robot platform for the assessment. All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.
All participants are expected to have access to a laptop or computer with internet. Learners are also expected to have Microsoft office suite of application like Word, Excel etc at their own cost to ensure successful completion of assessment. Students can access free Wi-Fi when in campus.
Applicants must also provide documentation according to Department of Home Affair requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/
The Training Package requires that entry to this qualification is limited to those who: Have completed a Diploma or Advanced Diploma from the BSB Training Package (current or superseded equivalent versions). or Have two years equivalent full-time relevant workplace experience in an operational or leadership role in an enterprise.
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 ZOI Education Course Credit Policy and Procedure.
